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

Abstract

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.

Quality Attributes of Fresh Chickpea (Cicer arietinum) Sprouts Stored under Modified Atmospheric Packages

“…The sprouting process results in an improvement in the vitamin content (Magaram et al 1985). The sprouting process results in an improvement in the vitamin content (Magaram et al 1985).…”

“…Chickpea sprouts are the major seed sprouts: every edible 100 g gives 364 kcal, yet nutritionally it has fair vitamin C (4 mg), vitamin E (0.82 mg), vitamin B (0.535 mg), vitamin K (9 mg), vitamin A (3 mg) levels; rich in potassium (875 mg); and having phosphorous (366 mg), calcium (105 mg) and iron (6.24 mg). The sprouting process results in an improvement in the vitamin content (Magaram et al 1985). Sprouting increases protein and carbohydrate digestibility, enhance some of their vitamins, reduce the antinutritional factors and improves their overall nutritional quality (Malleshi and Klopfenstein 1996).…”