EFFECT OF SPROUTING SOME SEEDS USING SALINE WATER ON ITS EFFECTIVENESS AS ANTIOXIDANT AGENT

Abstract

Germination is considered one of the most effective processes to enhance the quality of food grains. Food legumes have played an important role in the human diet for long periods. Faba bean is a very special legume due to its rich nutrient content and is getting very popular everywhere. Also, Cruciferous sprouts are novel plant foods because of their rich composition in bioactive compounds compared to adult plants. In addition to its great value as a food flavoring agent, mustard has medicinal uses, as well. Thus, Faba bean and mustard seeds were selected for performance of this study. First, these seeds were subjected to various levels of NaCl, and an analysis of the parameters related to germination and growth was made. Second, comparative study on the chemical analysis and phytochemical contents of the faba bean and mustard germinated seeds using tap and saline water were studied. The antioxidant activity (total antioxidants, phenols and flavonoids) comparison of the seed and the selected sprouted samples were also, obtained.