EFFECT OF SALIN WATER IN SPROUTED SOME LEGUME SEEDS BASED ALTERNATIVE TO MEAT PRODUCTS
MOHAMED ABD EL SALAM ABD EL AZIM;
Abstract
Chickpea and lentil raw seeds, and one, two day old seed sprouts were used to study the effect of sprouting using saline water on sprout characters , chemical composition and evaluation of sprout sausages quality . The results obtained from this study can be summarized as follows:
Part one: Effect of sprouting using saline water on growth characters; chemical compositions and phytochemical compounds of chickpea and lentil sprouts:
1. The longest radical length was observed in 2000 ppm NaCL while the shortest length was observed in 4000 ppm NaCL. However sterilized chickpea seed decreased sprout radical length but increased sprout fresh and dry weights, while sterilized lentil seeds not affected sprout characters.
Part one: Effect of sprouting using saline water on growth characters; chemical compositions and phytochemical compounds of chickpea and lentil sprouts:
1. The longest radical length was observed in 2000 ppm NaCL while the shortest length was observed in 4000 ppm NaCL. However sterilized chickpea seed decreased sprout radical length but increased sprout fresh and dry weights, while sterilized lentil seeds not affected sprout characters.
Other data
| Title | EFFECT OF SALIN WATER IN SPROUTED SOME LEGUME SEEDS BASED ALTERNATIVE TO MEAT PRODUCTS | Other Titles | تاثير استخدام الماء المالح على انبات بذور بعض البقوليات واستخدامها فى بدائل اللحوم | Authors | MOHAMED ABD EL SALAM ABD EL AZIM | Issue Date | 2018 |
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