Effect of soaking and sprouting using saline water on chemical composition of wheat grains

العناوين الأخرى

تأثير النقع و التنبيت باستخدام الماء المملح على المكونات الكيميائية لحبوب القمح

المؤلفون المشاركون

Abd Allah, Mamduh Muhammad Fawzi
al-Buhayri, Usamah Ahmad Ali
Husayn, Tariq Husayn Abd al-Qadir
Abd al-Shafi, Yasir Muhammad

المصدر

Arab Universities Journal of Agricultural Sciences

الناشر

جامعة عين شمس كلية الزراعة

تاريخ النشر

2019-03-31

دولة النشر

مصر

عدد الصفحات

9

التخصصات الرئيسية

العلوم الزراعية

الموضوعات

• المياه المالحة
• حمض الفيتيك

الملخص الإنجليزي

In the current research, wheat grains were used to study the effect of grain soaking and sprouting using tap water and saline water (NaCl solution) on sprout growth, proximate analysis, minerals content, anti-nutritional and antioxidant compounds of sterilized grains (soaked for 0.33h) and soaked grains for imbibition (12h) and sprouted grain for 24h old.

Results revealed that the longest radical of 24h old wheat sprout was observed at 2000 ppm NaCl, and shortest was observed at 4000 ppm NaCl.

Soaked wheat grains (12h) for imbibition recorded the highest moisture content (10.2 to 10.9% ) while soaked for 20 min (0.33h) in calcium hypochlorite for sterilization recorded medium content (8.8 to 9.9% ) and the lowest one recorded in 24h old wheat sprouts (6.9 to 7.2% ).

The low moisture content the high total carbohydrate, total fats and energy and vice versa.

Soaked grains for sterilization period (0.33 h) and imbibition (12h) increased zinc (Zn), manganese (Mn) and calcium (Ca) while non-sterilized only potassium (K).

Tap water increased sprout magnesium (Mg), and manganese (Mn) content while saline water increased sprout magnesium (Mg), and calcium (Ca) content.

Grain sprouting was effective in reducing phytic acid, oxalate and alkaloids anti-nutrient in wheat sprouts especially when using sterilized grains.

Soaking non sterilized grains for imbibition (12h) in saline water contained higher total phenol, flavonoids and total antioxidant.

Etiolated wheat sprouts contained lower total 
flavonoids and antioxidant compared with soaked grains in saline water.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-999854

• APA
• MLA
• AMA