الفهرس 
Seed germination and sprout productionOnly 14 pages are availabe for public view
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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.