Organic pea sprout in door to improve pie quality

Abstract EN

Pea sprouts as kind of sprout vegetables, are considered to be more health- beneficial and nutri-tive.

The effect of sprouting pea seeds at open field and laboratory on the green sprouts yield characters and their nutritional values were stud-ied.

Result revealed that number of shoots, fresh and dry yield of pea sprout per square meter was increased significantly under laboratory condition over open filed.

Protein content was found to in-crease in green pea sprout at laboratory as com-pared with open field.

Conversely trend was oc-curred for carbohydrate and lipids.

Sprout grown under open filed had the highest content of P, K, Ca, Mg and Fe compared with laboratory ones.

On the other hand, higher vitamin E and C (853.6 and 51.1 mg / 100g, respectively) was observed as grown under open filed than laboratory (189.1 and 48.6 mg / 100g, respectively).

The effect of partial replacement of wheat flour with 12.5 % and 25% of green and etiolated pea sprout flour on the sensory evaluation and amino acids profile of pea pie were also studied.

Supplemented pie with etiolated pea sprout with 12.5% or 25% was more preferable by panelists than green sprout flour and nearly to con-trol.

The present work confirmed that the recom-mended supplementation of refined wheat flour should be up to 12.5 % of pea sprout flour.

Values of protein efficiency ratio (PER) of pea sprout pies were ranged from 1.06 to 1.69 which higher than control (0.76).

The essential amino acid index (EAAI) of pea pie supplemented with 25 % green pea sprouts was useful for food since the value is above 80%.

Also, the biological value exhibited the highest value in the same pie.

However, highest nutritional index (NI) was obtained from pie sup-plemented with 25% green pea sprouts (23.46 %) over other treatments.

Therefore, combination of wheat flour with pea sprout flour can be recom-mended for high nutritional quality for human, Since it have good protein quality because the amino acid compositions of wheat and peas com-plement each other, producing a balanced mixture of amino acids.