EFFECT OF SALINE WATER AND YEAST ON THE COMPOSITION AND NUTRITION VALUE OF SOME SEED SPROUTS

Abstract

Legumes and cruciferae are important constituent of daily diet in many countries, and to improve their nutritional quality, this study was set to use abiotic elicitor (sodium chloride (NaCl)) and biotic elicitor (Baker's yeast Saccharomyces cerevisiae) duirng germination process of radish (Raphanus Sativus) and cowpea (Vigna unguiculata) sprouts to improve their nutritional quality. Treated sprouts with the best characteristics were used to make Pizza (from radish sprout) and pies (from cowpea sprout) for enhancing the nutrition values of these food products. Radish and cowpea sprouts characteristics showed that 2000 ppm was the best NaCl concentrations, for studying the effect of yeast, at 10g/L, as a biotic elicitor, on chemical composition and phytochemical contents on treatment: tap water (TW), TW + yeast, saline water (SW) and SW + yeast, and control was dry seed (DS).