EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS
Hussein, T., Abd El-Shafea, Y., El-Behairy, U., Abdallah, M. (2019). EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS. EKB Journal Management System, 27(1), 707-715. doi: 10.21608/ajs.2019.43688
T. H.A. Hussein; Y. M. Abd El-Shafea; U. A.A. El-Behairy; M. M.F. Abdallah. "EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS". EKB Journal Management System, 27, 1, 2019, 707-715. doi: 10.21608/ajs.2019.43688
Hussein, T., Abd El-Shafea, Y., El-Behairy, U., Abdallah, M. (2019). 'EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS', EKB Journal Management System, 27(1), pp. 707-715. doi: 10.21608/ajs.2019.43688
Hussein, T., Abd El-Shafea, Y., El-Behairy, U., Abdallah, M. EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS. EKB Journal Management System, 2019; 27(1): 707-715. doi: 10.21608/ajs.2019.43688

EFFECT OF SOAKING AND SPROUTING USING SALINE WATER ON CHEMICAL COMPOSITION OF WHEAT GRAINS

Arab Universities Journal of Agricultural Sciences
Article 65, Volume 27, Issue 1, March 2019, Page 707-715  XML PDF (865.9 K)
Document Type: Original Article
DOI: 10.21608/ajs.2019.43688
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Authors
T. H.A. Husseinorcid 1; Y. M. Abd El-Shafea1; U. A.A. El-Behairy2; M. M.F. Abdallah2
1Regional Center for Food and Feed, Agric. Res. Center. Giza, Egypt
2Horticulture Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shoubra, 11241, Cairo, Egypt
Abstract
In the current research, wheat grains were used to study the effect of grain soaking and sprouting using tap water and saline water (NaCl solution) on sprout growth, proximate analysis, minerals content, anti-nutritional and antioxidant compounds of sterilized grains (soaked for 0.33h) and soaked grains for imbibition (12h) and sprouted grain for 24h old. Results revealed that the longest radical of 24h old wheat sprout was observed at 2000 ppm NaCl, and shortest was observed at 4000 ppm NaCl. Soaked wheat grains (12h) for imbibition recorded the highest moisture content (10.2 to 10.9%) while soaked for 20 min (0.33h) in calcium hypochlorite for sterilization recorded medium content (8.8 to 9.9%) and the lowest one recorded in 24h  old wheat sprouts (6.9 to 7.2%). The low moisture content the high total carbohydrate, total fats and energy and vice versa. Soaked grains for sterilization period (0.33 h) and imbibition (12h) increased zinc (Zn), manganese (Mn) and calcium (Ca) while non-sterilized only potassium (K). Tap water increased sprout magnesium (Mg), and manganese (Mn) content while saline water increased sprout magnesium (Mg), and calcium (Ca) content. Grain sprouting was effective in reducing phytic acid, oxalate and alkaloids anti-nutrient in wheat sprouts especially when using sterilized grains. Soaking non sterilized grains for imbibition (12h) in saline water contained higher total phenol, flavonoids and total antioxidant. Etiolated wheat sprouts contained lower total 
flavonoids and antioxidant compared with soaked grains in saline water. 
Keywords
Wheat grains; Soaking; Sprouts; saline water; Proximate analysis; minerals; Antinutrient; antioxidant
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