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العنوان
EFFECT OF SALINE WATER ON SOME SEED SPROUTING AND MICROBIOLOGICAL
SAFETY OF THEIR SPROUTS /
المؤلف
BONDOK, AMERA MOHSEN ABD-EL WAHAB.
هيئة الاعداد
باحث / AMERA MOHSEN ABD-EL WAHAB BONDOK
مشرف / Mamdouh Mohamed Fawzy Abdallah
مشرف / Hany Gamal Metwaly
مناقش / Ahmed Abo EL-Yazed Abd EL Hafez
تاريخ النشر
2019.
عدد الصفحات
97 P. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
البساتين
تاريخ الإجازة
1/1/2019
مكان الإجازة
جامعة عين شمس - كلية الزراعة - قسم البساتين الاراضى القاحلة
الفهرس
Only 14 pages are availabe for public view

from 97

from 97

Abstract

This study was carried out at
Faculty of agriculture Ain Shams University and regional center for food and feed (RCFF), Agriculture Research Center (ARC) during 2015- 2018.
• Egyptian radish, fenugreek and faba bean seeds were used to study the effect of using saline water, sanitizer and non-sanitizers on sprout characters, chemical composition, protein fraction, microbial quality and safety and biogenic amins.
• The results obtained from this study can be summarize as follows:
Firstly: the effect of radish, fenugreek and faba bean using tap and saline water on sprout characters, seeds sanitizers (calcium hypochlorite 20% for 20 min) and non-sanitizers on sprout characters and chemical composition content of sprouting which produced etiolated sprouts ( 3 days old) using tap and saline water were analyzed for their content compared with seeds
I- The study includes the three seed sprouts of radish, fenugreek and faba bean; it can be concluded in:
Radish experiments:
1. Sprout characters, sprout length and fresh and dry weight of radish sprouts significant differences at 1000, 2000, 3000 ppm NaCl compared with control ( tap water) but 2000 ppm NaCl slightly the same of control. Therefor 2000 ppm was selected for the following studies.
2. Sprout characters, sprout length ,fresh and dry weight of seed sprout sanitizers and non-sanitizers gave significant differences at 2000 ppm NaCl compared with control on sprout characters. All different seed sanitizers were increased the fresh and dry weight in radish seeds sprout compared with non-sanitizers seeds.
3. During sprouting a sharp increase in moister was observed in tap and saline water. However, sprouting caused an increase in protein, ash and fiber content of tap and saline water over seeds as a dry weight basis. Carbohydrate content decreased after radish seed sprouting lipid content and energy decreased during sprouting with tap and saline water.
4. For a bout protein fractions, radish seeds sprout with saline water recorded significant Increase in albumin , globulin and glutenin fractionation respectively , whereas significant decrease occurred in prolamin compared with sprouts produced with tap water and without seed sterilized.
5. Microbial examination (cfu/g) of non-sterile and sterile radish seeds sprout with tap and saline water
• The sprouts product which washed with saline water was contain total bacterial count, total yeast and total fungi less than which washed by tap water
• Using sterilization of seeds before sprouting let to decreasing in total bacterial count compared with non- sterile seeds sprouts
• All sprouts under investigation were free from feacal coliform and all examined pathogenic microorganism under investigation like Staph. Anreus and salmonella spp.
1- evaluation of biogenic amine and food safety
• During the present study, spermine putrescine, cadaverine, histamine, tyramine and spermidine were determined in radish seeds sprouts with sanitized and non- sanitized with tap and saline water 2000ppm.
• Use sterilized seeds for sprouting caused big decrement on biogenic amines content of radish sprout.
• Radish sprout contain biogenic amines but it is lower than allowable ranges 50 mg/ Kg per each biogenic amin, sprouts can be considered a safe food and germination of seeds either use tap or saline water. Therefore, this study has a positive impact on food security.
Fenugreek experiments:
The results obtained from this study can be summarize as follows :
1. Fenugreek seeds were used to study the effect of sprouting using tap and saline water, seed sanitizer and non-sanitizer on sprout characters, chemical composition and microbiological quality and safety on seed sprouts
2. Sprout characters, sprout length , fresh and dry weight of fenugreek sprouts recorded significant differences at 1000,2000,3000 ppm NaCl compared with control (tap water) but 2000 ppm NaCl slight the same of control. There for 2000 ppm was selected for the following studies
3. Sprout characters, sprout length and fresh and dry weight of fenugreek seed sprouts sanitizers and non- sanitizers give significant differences at 2000 ppm NaCl compared with control on sprout characters. All different seed sanitizers were increased the fresh and dry weight in fenugreek seeds sprouts compared with non- sanitizers seeds
4. During sprouting a sharp increase in moister was observed in tap and saline water. However, sprouting caused an increase in protein ,ash and fiber content of tap and saline water over seeds as a dry weight basis . Carbohydrate content decreased after fenugreek seeds sprouting , lipid content and energy decreased during sprouting with tap and saline water .
5. Microbial examination (cfu/g) of non-sterile and sterile fenugreek seeds sprout with tap and saline water
6. The sprouts product which washed with saline water was contain total bacterial count, total yeast and total fungi less than which washed by tap water
Using sterilization of seeds before sprouting let to decreasing in total bacterial count compared with non- sterile seeds sprouts
All sprouts under investigation were free from feacal coliform and all examined pathogenic microorganism under investigation like Staph. Anreus and salmonella spp.
Faba bean experiments:
The results obtained from this study can be summarize as follows :
1. Faba bean seeds were used to study the effect of sprouting using tap and saline water, seed sanitizer and non-sanitizer on sprout characters, chemical composition and microbiological quality and safety on seed sprouts
2. Sprout characters, sprout length , fresh and dry weight of faba bean sprouts recorded significant differences at 1000,2000,3000 ppm NaCl compared with control (tap water) but 2000 ppm NaCl slight the same of control. There for 2000 ppm was selected for the following studies
3. Sprout characters, sprout length and fresh and dry weight of faba bean seed sprouts sanitizers and non- sanitizers give significant differences at 2000 ppm NaCl compared with control on sprout characters. All different seed sanitizers were increased the fresh and dry weight in faba bean seeds sprouts compared with non- sanitizers seeds
4. During sprouting a sharp increase in moister was observed in tap and saline water. However, sprouting caused an increase in protein, ash and fiber content of tap and saline water over seeds as a dry weight basis. Carbohydrate content decreased after faba bean seeds sprouting, lipid content and energy decreased during sprouting with tap and saline water.
5. Microbial examination (cfu/g) of non-sterile and sterile faba bean seeds sprout with tap and saline water
The sprouts product which washed with saline water was contain total bacterial count, total yeast and total fungi less than which washed by tap water.
Using sterilization of seeds before sprouting let to decreasing in total bacterial count compared with non- sterile seeds sprouts
All sprouts under investigation were free from feacal coliform and all examined pathogenic microorganism under investigation like Staph. Anreus and salmonella spp.
Finally:
• sprouting is inexpensive and easy to carry out in aired and semi aired landing using saline water for radish, fenugreek and faba bean seeds.
• Sprout production as a rich source of nutritional value
• This study has a positive impact on food security.