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Abstract Wheat and fenugreek seeds, one day old and , 3 day old seed sprouts were used to study the effect of sprouting using saline water on sprout characters, chemical and biological composition of sprout. The results revealed that higher NaCl concentration (4000 ppm) increased wheat grain imbibed water while NaCl (2000 ppm) increased fenugreek seed imbibed more than other treatments.Wheat sprouts showed increase in total carbohydrates and total fats but fenugreek sprouts decreased carbohydrate and fat content while increased protein, fiber and ash content. Na, Mg and SO4 gained from soaking tap water for both sterilized and non-sterilized soaked wheat grains While NH4, F, and Cl were gained from non-sterilized grain tap water soaking only Mg and SO4 gained from soaked tap water for both sterilized and non-sterilized fenugreek soaked water and F from sterilized seeds soaked water only. However Mg, PO4 and SO4 were gained from NaCl solution for both sterilized and non-sterilized seeds. All other cation and anions were losses from fenugreek seeds to soaked water. Percentage of oxalate compounds were not detected in both soaking water of wheat grains and fenugreek. Also tannins % were not detected in soaked wheat water for 12 h soaking. Total flavonoids were not detected in soaked wheat water while in fenugreek, recorded the higher reduction from sterilized seeds to soaked tap water (about 190 ppm) but using NaCl solution for soaking decreased flavonoids reduction especially from sterilized seeds (62 ppm). Fenugreek seeds soaking water showed no fecal coliform bacteria was detected in soaking tap water but it was found in saline solution with higher counts in non-sterilized seeds soaking water. Obtained data suggested that total dissolved solids (TDS) levels increased when divided 12 h soaking into 9/3 h and 6/6 h compared with continus 12 h seed soaking water and 3/9 h period for both sterilized and non sterilized seeds. The electrical conductivity (EC) value increased with increasing NaCl concentrations in all soaking period. Using non-sterilized seeds for soaking period increased mean of turbidity in all period for soaking fenugreek water and wheat soaking water. Moreover, turbidity values increased with increasing NaCl concentration. Data recorded increase dissolved oxygen (DO) depletion in soaking water when using non-sterilized wheat or fenugreek seeds.Wheat soaking water showed increased dissolved oxygen (DO) depletion with increasing initial soaking period however opposite results were obtained with fenugreek seed soaking water dissolved oxygen (DO) depletion increased with increasing NaCl concentration, data were more pronounced with fenugreek seed soaking water than wheat grain soaking water Key Words: Wheat, Fenugreek, Soaking period, Sprout, Chemical composition, TDS, EC, DO, Turbidity . |