الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Sprouting is the process of germinating seeds for consumption. Sprouts are picking up an eminent interest in Western countries nowadays because of their advantages of being minimally processed, nutritional and healthy foods.
Among the most widely used sprouts are alfalfa,mungbean, chickpeaand cowpea.Alfalfa (Medicago sativaL.) seedlings are known for their health-promoting bio-chemicals such as flavonoids, phenolic acids and saponins with antioxidant properties, cytotoxic, antimicrobial, cholesterol-lowering and anti-inflammatory activities. Moreover, sprouting causes significant fluctuations in the phytochemical and biological characteristics of the seeds. So, the work presented in this thesis represents sprouting of alfalfa seeds (obtained from Agricultural Research Centre, Cairo, Egypt) until the eleventh day and tracking the changes occurred in both the metabolic profile and biological activities of alfalfa seeds during sprouting followed by isolation and characterization of ten compounds.
The study consists of 4 chapter.