الفهرس 
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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 .