EFFECT OF SPROUTING USING SALINE WATER ON BIOLOGICAL AND CHEMICAL COMPOSITION OF WATER SOAKED WHEAT AND FENUGREEK SEEDS

Abstract

Wheat and fenugreek seeds, one day old and 3 day old seed sprouts were used to study the effect of sprouting using saline water on sprout characters, chemical and biological composition of sprout. The results obtained from this study can be summarized as follows: Part one: Effect of sprouting using saline water in wheat and fenugreek sprouts characters and chemical compositions: 1. No statistical difference between tap water and NaCl concentrations (1000, 2000, 3000 and 4000 ppm) in wheat and fenugreek etiolated sprouts fresh and dry weight and percentage of dry weight losses during sprouting. 2. The longest radical was observed at 2000 ppm NaCl while no different with the following observed using tap water. 3. The higher NaCl concentration (4000 ppm) increased wheat grain imbibed water compared with control on the other hand NaCl (2000 ppm) increased fenugreek seed imbibed more than other treatments. 4. Wheat sprouts showed increase in total carbohydrates and total fats compared with other treatment. Fenugreek sprouts decreased carbohydrate and fat content while increased protein, fiber and ash content compared with other treatments. 5. The higher energy values (367.9 to 368.9Kcal/g) recorded in the lowest moisture content and higher carbohydrates and fat in wheat sprout and in soaked fenugreek seeds. 6. Sterilized dry grains for (0.33 h) in calcium hypochlorite 2% increased Zn, Mn and Ca wh