الفهرس 
Organic agriculture systems and sprout productionOnly 14 pages are availabe for public view
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Abstract
This study was carried out at Organic Agriculture Laboratory,
Horticulture Department, Faculty of Agriculture, Ain Shams University,
at winter season of 2015 and 2016
The study was divided into main parts:
Part one: Production experiments of green pea sprouts.
Part two: Pea sprout flour and pea pie production.
Part one: Production experiments of green pea sprouts.
1. Seeds: Organic seeds of pea (Pisum sativum) cultivar master B were
obtained from certified privet farm in Ismailia Governorate.
2. Growing media experiments:
A- Production of green pea sprouts under laboratory condition
For choosing the most suitable media to produce green pea
sprout; soil mixture media (clay + vermiculite (1:1) + 10% compost) and
rice straw medium were used. Rice straw was sterilized in a boiling water
(about 15 minutes)
B- Production of green pea sprouts under open field condition
Two ideal media were used to produce green pea sprouts;
natural clay medium on field (field soil) and the soilless medium clay and
vermiculite (1:1) with 10% compost.
The following results were obtained:
1. Using sprouting medium, rice straw resulted in significant increase
in shoots height and weight compared with mixed soil (vermiculite
and clay with 10% compost). Also, maximum mean value of fresh
yield of shoots per square meter and per kg of seeds was noted by
using rice straw medium.2. The effect of using clay medium and mixed soil (vermiculate +
clay + 10% compost) on the shoots height and weight, number of
seedlings and fresh and dry yield of pea sprouts. Shoots height
was not significantly differed by clay and mixed soil; however,
higher shoot weight was recorded by using clay medium.
3. Shoots height didn’t significantly affected by two different
locations, open field and laboratory. While, production under open
field resulted an increase in shoot weight as compare with
laboratory.
4. Under laboratory condition, there are observable increases in
number of seedlings and fresh yield of pea per square meter
reached 613% and 174%, respectively over open field. On the
other hand, fresh yield per square meter could increase to be
6363g as use seven shelves vertically instead of 909g as use one
self only.
5. Moisture in different samples ranged from 8.57 to 11.29 % on dry
weight basis, while it ranged from 90.87 to 93.14% on fresh
weight basis (edible portion). There was a slight reduction in
moisture as sprouting under open field conditions compared with
laboratory conditions regardless of kind of medium.
6. Protein content was found to increase in green pea sprouts grown
at laboratory either use rice straw or verm. + clay medium as
compare with open field condition (on value of 100g of dry weight
basis).
7. Lipid content; despite of use different media, growing sprouts
under open field condition brought high lipid content (4.65 and
4.99%, respectively) over laboratory condition (2.75 and 2.69%,
respectively).
8. Growing sprouts under open field condition caused an increase in
ash content in compare with laboratory condition.9. Presents the minerals content of green pea sprouts grown under
different conditions. Out of four sprouting condition, sprouts
grown under condition 1 (open field using verm. + clay medium)
had the highest content of phosphorus, potassium, magnesium, and
ferric (on dry weight basis) while condition 4 (laboratory using
rice straw medium) was the lowest.
10. Green pea sprouts grown at open field (condition 1 and 2)
contained higher vitamins E and C as compare to laboratory
(conditions 3 and 4).
Part two: Pea sprout flour and pea pie production.
Pea green and etiolated sprouts grown in laboratory. The sprouts
were air dried and ground in blender to tiny particles passing through 20
mesh sieve, i.e. similar to the size of wheat flour, wheat flour (72%
extraction) , sugar, butter and yeast were obtained from organic local
market.
Sprout pie was prepared by partially replacing the wheat flour (72%
extraction) with 12.5% and 25% of etiolated or green sprout flour (T1
(Control ,WF), T2 (12.5% GSF : 87.5% WF), T3 (12.5% WSF : 87.5%
WF), T4 (25% GSF : 75% WF) and T5 (25% WSF : 75% WF)), as
compared with 100% wheat flour, the recipe of the pie was as follow:
wheat flour or its mixture with sprout flours 200g, sugar 16g, butter 100g
and yeast 6g.
Preparation was as follows: the ingredients were mixture together,
rounded with adding water as needed for producing pie dough. Dough
was punched i ediately before panning ies were ba ed in oven at
c for 15 min, The following results were concluded:
1. The maximum mean test and color value were observed in T3
(12.5% WSF: 87.5% WF) with no significant different than
control pie while the minimum mean value were recorded in T4
(25% GSF: 75% WF). Statistical analysis showed that supplementation had significantly influenced taste and color of the
pies. Results exhibited a decrease in the quality of green pea
sprouts flour (12.5% and 25%) supplemented pies followed by
25% of etiolated pea sprouts flour supplemented pies in terms of
taste.
2. Supplemented pies with white (etiolated) pea sprout either with
12.5% or 25% was more preferable by panelists and nearly to
control. The presents work confirmed that the recommended
supplementation of refined wheat flour should be up to 12.5% of
green pea sprouts flour and up to 25% of white sprouts flour,
which could produce acceptable pies with high nutritional quality.
3. The percentage of total essential amino acids showed that T4 had
the highest value (23.82%) followed by T5 (20.97%) and the
lowest value was recorded for T1. The total aromatic amino acids
(TArAA) of pea sprouts pie were ranged from 5.05 to 7.47 g/100g
cp.
4. Pea sprouts pie at all treatments showed higher percentage ratio of
total essential amino acid (TEAA) to the total amino acids (TAA)
(from 30.21% to 33.23%) as compared with control pie (29.79%).
5. Total acidic amino acid (TAAA) ranged from 19.45% to 27.31%
in sprout and control pies, which was higher than total essential
amino acid (TEAA) whilst, the percentage range in total basic
amino acid (TBAA) from 3.53 to 4.79% that made them the third
largest group among the pea pie samples.
6. BV exhibited the highest value in T3 (83.89%) followed by T5
(83.20%) and T4 was the lowest (79.96%)
7. T1 recorded the lowest nutritional index NI (14.37%). In contrast,
the highest NI was obtained in T4 (23.46%).
Finally Sprouting pea seeds in simple language tills human how to
become a mini organic gardener in his own home.