## 3 Results  
### Biochemical Indicators  
Researchers have noted that changes in the biochemical indicators of sprouted grains are related to several factors, among which temperature and germination duration are the most significant [54; 55; 56]. The selection of short-term germination time intervals (18, 20, 22, and 24 h) was based on preliminary observations, which showed that the physiological activity of triticale grain, marked by the initial emergence of the embryo, begins at the 18 th hour. From this point onward, key metabolic processes are activated, including enzymatic hydrolysis of macromolecules and biosynthesis of biologically active compounds. The chosen time range for the investigation was consistent with the findings reported by [PERSON] et al. [38]. Table 1 presents the results of the study on the influence of the germination duration of triticale grain (WGT and GT18, GT20, GT22, and GT24) on biochemical indicators. The data presented in Table 1 show that the moisture content increases during germination at GT18, GT20, GT22, and GT24, which aligns with previous research results [57]. The authors described this process with the whole grain's ability to absorb moisture during soaking, which supports the metabolic processes necessary for initiating germination, which in turn leads to structural changes in the grain. The protein content in the germinated triticale grain also changed, showing slight fluctuations. For example, at GT18, there was an increase of 0.45%; at GT20, a rise of 4.43%, marking the highest growth; at GT22, an increase of 3.46%; while at GT24, there was a decrease of 3.27% compared to the initial content in the whole-grain triticale (WGT). The observed increase in protein content during the early stages of germination is consistent with the findings of [PERSON] et al. [58] and [PERSON] et al. [59]. Studies have demonstrated that germination activates enzymatic systems responsible for the breakdown of storage carbohydrates and proteins, leading to a relative increase in the proportion of protein within the dry matter of the grain. This phenomenon is associated with the intensification of anabolic processes [60; 61; 62] and the synthesis of proteins required for embryo development [63; 64]. Apparent differences in protein concentration may reflect the loss of carbohydrate material during respiration or changes in the nitrogenous compounds present, rather than an actual increase in protein content [65]. However, the protein content of germinated grains decreases with prolonged germination. This is due to the enzymatic hydrolysis of proteins into amino acids, which are then utilized in metabolic processes, including the synthesis of new cellular structures, enzymes, and other functional proteins, as well as the redistribution of nutrients to different parts of the sprout [66; 67; 68]. For instance, [PERSON] et al. [69] reported that the protein content increased after 18 h of germination but declined after 24 h. These results are consistent with the current findings, showing a decrease in protein content after 24 h of germination. Overall, the changes in protein content during germination reflect the complex dynamics of the metabolic transformations occurring in sprouted grains. Moreover, the obtained data align with previous studies that reported that during germination, the relative differences in protein content between whole and germinated grains, whether increasing or decreasing, were less than 10% [70; 71; 72]. The fat content in germinated grains decreased as the germination time increased, showing reductions of 7.34% at 18 h, 8.47% at 20 h, 10.73% at 22 h, and 11.86% at 24 h. These results are consistent with previous studies that explained the fat content reduction in sprouted grains of cereals, pseudocereals, and legumes [73; 74], as well as barley and wheat [75; 76], by increased lipolytic activity, which converts fats into fatty acids and glycerol.