Nowadays, there is growing interest in the development of healthy foods that can supply the human diet with essential nutrients. One of the most promising areas is the improvement of meat pate technology. The main limitations of conventional pates include the low content or complete absence of dietary fibre, the limited amount of biologically active compounds and the high content of fat and food additives, which reduces their nutritional value.

To solve this problem, it is proposed to use bioactivated lentils and green buckwheat as enriching components in the pate recipe. The bioactivation was carried out by germinating the grains. Germination increases the nutritional value, promotes the bioavailability of nutrients, reduces the content of antialimentary compounds and improves the functional composition of proteins. For meat and vegetable pates, it is important to maintain a high protein content while enriching the product with natural sorbents. It was found that germinated lentils contain 32.2 % protein and 2.9 % fibre, while germinated buckwheat contains 12.8 % protein and 9.3 % fibre. Based on this data, a flour composition mixture was developed with an optimal ratio of 60% germinated buckwheat and 40 % germinated lentils.

Formulations for pate with the addition of this mixture in the amount of 5 to 20 % were created. It was confirmed that the optimum content of the mixture of germinated lentils and buckwheat in the formulation is 15%, at which the product retains the correct organoleptic and physicochemical properties.

The obtained pate fulfils the requirements of the normative documentation and belongs to the category of functional food products. It has been proven that consumption in the amount of 100 g of this pate covers 10 to 50% of an adult’s daily requirement for a series of essential nutrients.