Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens

Abstract

In this study, proximate, minerals, chlorophyll, amino acids (AAs), phenolics, and antioxidant properties of black gram, mung bean, and chickpea microgreens grown under different conditions (soil, water, and coco‐peat with nutrient solution [CNS])were investigated. The yield, moisture, ash content (AC), and protein content of microgreens extract powder (MEP) varied from 7.31%–11.09%, 5.63%–8.96%, 9.31%–13.63%, and 51.07%–60.41%, respectively. The total chlorophyll content (TCC), flavonoid content (TFC), phenolic content (TPC), and antioxidant activity (TAA) ranged from 3.42–5.23 mg/g, 16.03–28.18 mg QE/g, 7.46–12.52 mg GAE/g, and 9.51–14.59 μmol TE/g, respectively. The phenolic acids (protocatechuic, p‐coumaric, chlorogenic, caffeic, gallic, and ferulic acids) and flavonoids (epicatechin, catechin, rutin, quercetin, kaempferol, vitexin, and isovitexin) were more in soil‐grown MEP while CNS grown had high AAs. MEP of soil‐grown chickpea exhibited the highest AC, TCC, minerals (magnesium, potassium, and calcium), TPC, TFC, and TAA, while CNS‐grown mung bean MEP had abundant AAs. Practical applications Variation in nutritional composition and antioxidant properties of mung bean, black gram, and chickpea microgreens grown using soil, water, and CNS were observed. Being rich in PC and AAs, the CNS‐grown mung bean MEP can be incorporated into food products for protein enrichment. The soil‐grown MEP of chickpea can be used to improve antioxidant and functional properties of food products as they had high TCC, TPC, TFC, TAA, and better phenolic profile.

Comprehensive Analysis of Physicochemical, Functional, Thermal, and Morphological Properties of Microgreens from Different Botanical Sources

“…Among the families of microgreens studied, the Chenopodiaceae family ( bathua ) exhibited slightly higher protein content (3.40%) than Fabaceae (Bengal gram) (2.6%), Amaranthaceae (spinach) (2.56%), and Apiaceae (carrot) (2.43%). Additionally, our findings showed that the protein content in spinach was slightly higher than that reported in a previous study by Ghoora et al However, the protein content of Bengal gram microgreens is less in comparison to the investigation done by Kaur et al Carrot microgreens exhibited the highest dietary fiber content (2.4%) compared to the Amaranthaceae and Fabaceae families. Microgreens obtained from carrot exhibited the highest ash content; however, the maximum value observed did not exceed 1.36%.…”

Factors Affecting Production, Nutrient Translocation Mechanisms, and LED Emitted Light in Growth of Microgreen Plants in Soilless Culture

“…The agricultural and horticultural microgreen plant requires specific temperatures and humidity for production in closed and open systems. Temperature and humidity of 30–33 °C, 75–80% for rice grass, 15–32 °C, 80–85% for barley grass, 16–27 °C, 75–80% for oat grass, 23–28 °C, 60–70% for wheat grass, 29–32 °C, 30% for jowar grass, 25–34 °C, 52–88% for maize grass, 10–21 °C, 8–80% for buckwheat, 21–26 °C, 14–16% for chickpea, 18–21 °C, 50–60% for mint, 17–27 °C, 60–70% for coriander, 21 °C, 50–60% for basil, 24–29 °C, 75% for rosemary, 32 °C, 95–100% for parsley, 9.2–23.8 °C, 50–100% for saltwort, 21 °C, 50–70% for shisho, −1.11 °C, 50–75% for sorrel, 18–23 °C, 60–70% for sage, 18–23 °C, 40–60% for beet, 15–24 °C, 50–70% for chard, 24–26 °C, 11–96% for quinoa, 22–26 °C, 100% for spinach, 33–36 °C, 80% for chives, 32–50 °C, 65–75% for garlic, 18–23 °C, 95–100% for leek, 55–75 °C, 40–50% for onion, 15–21 °C, 60–70% for carrot, 14–26 °C, 90–95% for celery, 16–18 °C, 58–63% for dill, 60–70 °C, 50–65% for fennel, 10–29 °C, 50–60% for radish, 15–17 °C, 50–60% for aster cress, 15–21 °C, 76% for mustard, 7.2–29.4 °C, 55–65% for kale, 25–30 °C, 40–70% for kohlrabi, 7.2–18 °C, 90–95% for arugula, 25 °C day/23 °C night, 60% for sunflower, 25–34 °C, 50–60% for linseed, 23–25 °C, 90–95% for chicory, 15–18 °C, 95–98% for endive, 20 °C, 80% for lettuce, 15–21 °C, 40–50% for beans, 12–25 °C, 40–50% for welsh onion, 12–25 °C, 40–50% for long green onion, and 23–32 °C, 90–95% for red swiss chard are required for microgreen plant production.…”

“…95,96 The agricultural and horticultural microgreen plant requires specific temperatures and humidity for production in closed and open systems. Temperature and humidity of 30−33 °C, 75−80% for rice grass, 97 15−32 °C, 80−85% for barley grass, 98 16−27 °C, 75−80% for oat grass, 99 23−28 °C, 60−70% for wheat grass, 100 29−32 °C, 30% for jowar grass, 101 25−34 °C, 52−88% for maize grass, 102 10−21 °C, 8−80% for buckwheat, 103 21−26 °C, 14−16% for chickpea, 104 18−21 °C, 50−60% for mint, 105 17−27 °C, 60−70% for coriander, 106 21 °C, 50−60% for basil, 107 110 21 °C, 50−70% for shisho, 111 −1.11 °C, 50−75% for sorrel, 112 18−23 °C, 60−70% for sage, 113 18−23 °C, 40− 60% for beet, 114 15−24 °C, 50−70% for chard, 115 24−26 °C, 11−96% for quinoa, 116 22−26 °C, 100% for spinach, 117 33−36 °C, 80% for chives, 118 32−50 °C, 65−75% for garlic, 119 18−23 °C, 95−100% for leek, 120 55−75 °C, 40−50% for onion, 121 15−21 °C, 60−70% for carrot, 122 14−26 °C, 90−95% for celery, 123 16−18 °C, 58−63% for dill, 124 60−70 °C, 50−65% for fennel, 125 10−29 °C, 50−60% for radish, 126 15−17 °C, 50−60% for aster cress, 127 15−21 °C, 76% for mustard, 128 7.2−29.4 °C, 55−65% for kale, 129 25−30 °C, 40−70% for kohlrabi, 130 7.2−18 °C, 90−95% for arugula, 131 25 °C day/23 °C night, 60% for sunflower, 132 25−34 °C, 50−60% for linseed, 133 23−25 °C, 90−95% for chicory,…”

Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications

“…They enhance the color, texture, and flavor of food products and improve health functions. Microgreens are a rich source of different vitamins (A, C, E, and K), ,− minerals (K, Ca, Fe, Zn, P, S, Mg, Mn, Cu, and Na) − and health-promoting compounds such as phenolic compounds, amino acids, glucosinolates, and glycerophospholipids. ,,− …”