Changes in dietary patterns: One approach to meeting standards

The folacin content of alfalfa (Medicago sativu) and mung bean (Vigna radiutu) sprouts was determined by Lactobacillus casei. Several variations of extraction procedures were tested. The optimum conditions for extraction were autoclaving mung bean and alfalfa sprouts in phosphate buffer containing 0.3% and 0.4% ascorbate, respectively, before homogenisation in a blender. The optimum blending time for folacin extraction was 120 s for mung bean and 15 s for alfalfa sprouts. Folacin content on dry weight basis increased several times in both types of sprouts during germination. Mature alfalfa and mung bean sprouts were found to contain 186 and 178pg folacin per 1OOg fresh weight, respectively.

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Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity

Magaram

Stotts

Chen

et al. 1985

J Sci Food Agric

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Planning diets to meet the National Research Council’s guidelines for reducing cancer risk

Cleveland

Pfeffer

1987

Journal of the American Dietetic Association

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Food group system of analysis with special attention to type and amount of fat—methodology

Kassim

Fj³

et al. 1987

Journal of the American Dietetic Association

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Changes in dietary patterns: One approach to meeting standards

Cited by 17 publications

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Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity

Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity

Planning diets to meet the National Research Council’s guidelines for reducing cancer risk

Food group system of analysis with special attention to type and amount of fat—methodology

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