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
تاريخ النشر
2019-03-31
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
الموضوعات
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
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Husayn, Tariq Husayn Abd al-Qadir& Abd al-Shafi, Yasir Muhammad& al-Buhayri, Usamah Ahmad Ali& Abd Allah, Mamduh Muhammad Fawzi. 2019-03-31. Effect of soaking and sprouting using saline water on chemical composition of wheat grains. . Vol. 27, no. 1 (s) (2019), pp.707-715.Cairo Egypt : Ain Shams University Faculty of Agriculture.
https://search.emarefa.net/detail/BIM-999854
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Husayn, Tariq Husayn Abd al-Qadir…[et al.]. Effect of soaking and sprouting using saline water on chemical composition of wheat grains. . Cairo Egypt : Ain Shams University Faculty of Agriculture. 2019-03-31.
https://search.emarefa.net/detail/BIM-999854
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Husayn, Tariq Husayn Abd al-Qadir& Abd al-Shafi, Yasir Muhammad& al-Buhayri, Usamah Ahmad Ali& Abd Allah, Mamduh Muhammad Fawzi. Effect of soaking and sprouting using saline water on chemical composition of wheat grains. .
https://search.emarefa.net/detail/BIM-999854
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر