EFFECT OF SPROUTING USING SALINE WATER ON THE COMPOSITION AND NUTRITIVE VALUE OF PROTEINSIN CLOVER SPROUTS AND SOAKEDWATER FROMBARLEYSPROUTS

Abstract

This study was carried out at Organic Agriculture Laboratory Horticulture Department, Faculty of Agriculture, Ain Shams University and Regional Center for Food and Feed, Agricultural Research Centre. The aim of this work was to study the effect of sprouting using saline water on the growth characters and the chemical composition of clover and barley seeds in addition to evaluate the sprouted barley juice on its chemical composition and the sensory evaluation. The study includes the following two parts: Part one: Cloverexperiments Preliminary experiment was used to select the convenient NaCl concentrations (1000, 2000, 3000 and 4000 ppm) for sprouting clover seeds. The ideal NaCl concentrates were 1000 and 2000 ppm in compare with tap water wheh were used. The proximate, amino acids profile, protein fraction and quality and minerals content of clover sprouts were determined. The following was concluded: