Abstract. The article is devoted to the use of nosode complex – a natural oncoimmunoprotector as a food additive introduced into the formulation of flour mixture from cereal flakes in order to increase their nutritional value and functionality. Based on the study of different combinations of this homeopathic complex with a flour mixture, an innovative product was obtained that has such useful factors for the body as prevention of cancer, cardiovascular diseases, diseases of the nervous system, activation of the immune system; increasing the body's resistance to various viral and bacterial diseases. Optimal combinations of cereals from grain crops were established and dosages of nosodes in mixtures were recommended, taking into account the therapeutic effect. The purpose of the research is to substantiate the introduction of a functional ingredient – nosodes - into model products from a mixture of grain crops for the formation of new functional properties of traditionally used products; to study the effect of the components of the formulation of a mixture of cereal flakes and administered doses of nosodes on the organoleptic, physicochemical parameters, nutritional and energy value of cereals prepared from experimental models. Objectives of the study: formulation of prototype mixtures of cereals (rice, oat, buckwheat), justification of the dose and the method of introducing nosodes into prepared mixtures taking into account therapeutic effect, development of technology for the production of semi-finished products from mixtures of cereal crops. Objects of research: cereals, such as rice, oats, buckwheat, nosodes, sugar. Their optimal combination in semi-finished products and the dose of nosodes to give a therapeutic effect to the finished product is proposed. Research methods: determination of organoleptic, physicochemical parameters, food and energy value of cereals prepared from experimental models was carried out according to generally accepted methods (GOST 15113.0-77 Food concentrates). Rules for acceptance, sampling and preparation of samples (with Amendments No. 1, 2); GOST 15113.3-77 Food concentrates. Methods for determining organoleptic parameters, readiness of concentrates for use and assessing the dispersion of the suspension (with Amendment No. 1); GOST 15113.4-77 Food concentrates. Methods for determining moisture (with Amendment No. 1). Research results, discussion. As a result of the conducted research, a qualitatively new semi-finished food product from a mixture of grain crops was developed and tested. It is combined with water and milk in the cooking process, which takes only 5 minutes to prepare. Received. A new semi-finished food product has been obtained, which, in terms of its organoleptic, physical and chemical parameters, nutritional and energy value, is not inferior to its traditionally prepared analogues, but surpasses them in terms of nutritional and energy value. Conclusions. Based on the research, the pilot model No. 1 is recommended for implementation.