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Abstract This study was carried out in Horticulture Department, Faculty of Agriculture Ain Shams University during 2016-2017. Wheat grains (Triticum sativum L.) Gemmeiza 11 cultivar and fenugreek (Trigonella foenum graecum) Balady cultivar fresh and 2 years old storage grains / seeds were obtained from the Crops Research Institute, Agriculture Research Center, Giza, Egypt. NaCl was obtained from El-Gomhoria Chemical Company, Cairo. Sprouting of whole wheat grains or fenugreek (fresh or storage) was done in glass jar method as reported by Abdallah (2008) using tap water and Na Cl at 1000, 2000 and 3000 ppm solution for soaking and sprouting. Wheat sprouts harvested one day old from grain soaking while fenugreek sprouts harvested 3 days old from seed soaking. The harvested sprouts were sun-air-dried according to Dzowla et al. (1995) before grinding into fine flour. However, sprout samples for proximate analyses were oven dried at 60 c for 3 day. Whole wheat and fenugreek dry fresh seeds flour and both seed sprouts flour (using tap water or saline solution) samples were analyzed using GC/MS/MS for phytochemical analysis according to that reported by Tahany Aly (2015) and Ibrahim et al (2017). 1. Sprout characters showed no significant different in storage grain sprouts weight at all Na Cl concentration while increased in fresh grains sprouts with increasing Na Cl concentration. 2. Sprouts chemical components as affected by storage revealed that storage Gemmiza 11 had the highest crude protein and the lowest carbohydrate content compared with dry fresh seeds. 3. Non storage grains also had higher protein and lowest carbohydrate and energy content compare with dry fresh grains.4. Wheat fresh grain sprouts increase phytochemical compounds and recorded the higher values when using saline water (37 compounds) followed by using tap water (33 compounds) compared with dry fresh grains (30 compounds). Saline water also enhanced the number of phytochemical compounds in two year storage grain sprouts (31 compounds vs. 28 compounds for tap water). 5. Concerning fenugreek sprout characters, data showed no significant deferent between storage and fresh seed in sprout, radical, and hypocotyl length and also sprout dry weight. 6. Tap water fenugreek seed sprout recorded the higher sprout fresh weight; length and radical length. However saline water up to 2000 ppm showed no significant in sprout, radical and hypocotyl length. Moreover the lowest fenugreek sprout characters were obtained using high NaCl concentration (3000 ppm.) 7. The protein content of fenugreek dry fresh seed recorded the lowest value (29.2%). Fenugreek sprouts recorded higher protein content than dry seeds. The storage seed sprouts recorded the highest protein content for sprouts using saline water (32.5%) than using tap water (31.6%). However sprouting of fresh seed using saline water, recorded the higher protein content (34.1%). 8. Total carbohydrates, recorded decrease in fenugreek fresh seeds sprouts (34.3 – 34.9 %) as compared with storage seed sprouts (36.2 - 37 %). However dry fresh seeds recorded the lowest carbohydrates content (32.5%). 9. Using saline water for fresh or storage fenugreek seed sprout decreased fiber and ash content compared with using tap water for fenugreek seed sprouting. 10. Phytochemical compounds fractions of fresh and storage fenugreek seeds, showed 38 compounds were identified in the ethanol extract in whole fenugreek fresh dry seeds flour sample but 45 compounds were identified in fresh fenugreek seeds sprouts flour using tap water and these number equal to 45 compounds in the storage fenugreek seeds sprouts flour using tap water also. On the other hand 46 compounds, were identified in fresh fenugreek seeds sprouts flour using saline water and these number decreased to 43 compounds in the storage fenugreek seeds sprouts flour using saline water. 11. Fenugreek seeds sprouting increased the number of identified compounds (43 to 46 compounds) compared with dry seeds (38 compounds) and data was more pronounced when using saline water for fresh seed sprouting (46 compounds) than using saline water for storage seed sprouting(43 compounds). Tap water also enhanced the number of compounds in two year old storage fenugreek seeds sprouts (45 compounds vs 43 compounds for saline water). However, seeds storage for two years decreased the number of identified compounds during sprouting. It can be recommended that wheat grain and fenugreek seed sprouting is a procedure that has been developed to significantly increase the bioavailability of phytonutrients and phytochemical to ensure the nutritional security of population for Egypt. |