A Novel Biotechnological Approach for the Production of Shelf-Stable, Nutritionally Enhanced Activated Wheat: Protocol Development, Nutritional Profiling, and Bioactivity Assessment

Background: Brief overview of the nutritional limitations of traditional wheat (phytic acid, mineral bioavailability) and the potential of sprouting. Highlight the industry's problem: the perishability of sprouted grains.Objective: To develop and validate a novel, scalable biotechnological protocol for producing shelf-stable activated wheat that meets strict criteria: no air-agitation, in-vessel drying, no convective heating.Methods: Description of the Multi-Function Bioreactor (MFB) system. Comparative analysis of the novel protocol vs. traditional lab-scale sprouting and Georgian practice. Comprehensive nutritional (phytic acid, vitamins, minerals) and biochemical (antioxidant activity, protein profile) analysis.Key Results: Successful reduction of phytic acid (>60%), significant increase in B-vitamins (B1: +30%, B2: +25%, Folate: +50%) and antioxidant capacity (89% DPPH scavenging). Achievement of shelf-stability (12+ months) without nutritional degradation.Conclusion: The proposed method successfully transforms a traditional practice into a robust industrial biotechnological process, producing a superior, shelf-stable functional food ingredient with validated enhanced nutritional properties.