Effect of soaking and sprouting using saline water on chemical composition of wheat grains
Other Title(s)
تأثير النقع و التنبيت باستخدام الماء المملح على المكونات الكيميائية لحبوب القمح
Joint Authors
Abd Allah, Mamduh Muhammad Fawzi
al-Buhayri, Usamah Ahmad Ali
Husayn, Tariq Husayn Abd al-Qadir
Abd al-Shafi, Yasir Muhammad
Source
Arab Universities Journal of Agricultural Sciences
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2019-03-31
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Topics
English Abstract
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.
Data Type
Conference Papers
Record ID
BIM-999854
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
