EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION
Soliman, A., Abu-El Azm, N., Elgammal, M., AbdaIIah, M. (2018). EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION. EKB Journal Management System, 26(Special issue (2D)), 2265-2273. doi: 10.21608/ajs.2018.35341
asma M.M. Soliman; Nashwa A.I. Abu-El Azm; M. H. Elgammal; M. M.F. 1 AbdaIIah. "EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION". EKB Journal Management System, 26, Special issue (2D), 2018, 2265-2273. doi: 10.21608/ajs.2018.35341
Soliman, A., Abu-El Azm, N., Elgammal, M., AbdaIIah, M. (2018). 'EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION', EKB Journal Management System, 26(Special issue (2D)), pp. 2265-2273. doi: 10.21608/ajs.2018.35341
Soliman, A., Abu-El Azm, N., Elgammal, M., AbdaIIah, M. EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION. EKB Journal Management System, 2018; 26(Special issue (2D)): 2265-2273. doi: 10.21608/ajs.2018.35341

EFFECT OF SPROUTING USING SALINE WATER ON STORAGE WHEAT GRAIN SPROUTS CHARACTER, PROXIMATE ANALYSIS AND PHYTOCHEMICAL COMPOUNDS FRACTION

Arab Universities Journal of Agricultural Sciences
Article 14, Volume 26, Special issue (2D) - Serial Number 6, February 2018, Page 2265-2273  XML PDF (612.93 K)
Document Type: Original Article
DOI: 10.21608/ajs.2018.35341
View on SCiNiTO View on SCiNiTO
Authors
asma M.M. Soliman1; Nashwa A.I. Abu-El Azm1; M. H. Elgammal2; M. M.F. 1 AbdaIIah1
1Horticulture Dept., Fac. of Agric., Ain Shams Univ., P.O Box 68, Hadayek Shubra 11241, Cairo. Egypt
2Regional Central for Food and Feed, Agric. Res. Center. Giza, Egypt
Abstract
One day old wheat grain sprouts were used to study the effect of using saline water for sprouting on sprout characters, and changes of some chemical compounds after 2 years wheat grain storage of Gemmeiza 11 cultivar. Sprout characters showed no significant different in storage grain sprouts weight at all NaCl concentration while increased in fresh grains sprouts with increasing NaCl concentration. Sprouts chemical components as affected by storage revealed that storage Gemmiza II had the highest crude protein and the lowest carbohydrate content compared with dry fresh seeds. Non storage grains also had higher protein and lowest carbohydrate and energy content compare with dry fresh grains. The results of phytochemical analysis showed that 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). Moreover, storage grains decreased the number of identified compounds during sprouting. It can be recommended that wheat grain 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.
Keywords
Storage wheat grain; Sprouting, Saline water, Proximate analysis, Phytochemicals
Statistics
Article View: 168
PDF Download: 314