Effects of Disinfectants for Amount of Amino Acids in Sprouted Seeds Intended for Human Consumption

Abstract

The grain germination has an important effect on the chemical composition, nutritive value, and acceptability characteristics of products for human consumption. They have been recommended for enhance nutritional value, rich in health-promoting phytochemicals and with low fat. The aim of research was to determinate the effect of disinfectants for amount of amino acids in sprouted seeds of broccoli (Brassica olearacea L.), amaranth (Amaranthus cruentus L.), alfalfa (Medicago sativa L.) and radish (Raphanus sativus L.). Non-sprouted seeds were disinfected with 6% hydrogen peroxide solution and with 1% grapefruit seeds solution. The seeds germinated for 120 hours were analyzed for: amount of dry matter, protein and amino acids. The experiment was done in four replications of the each type of seeds. Disinfection with hydrogen peroxide and grapefruit seed solution ‘Citrosept’ didn't influence on the amount of dry matter in different sprouted seeds. But disinfection with grapefruit seeds solution showed the tendency to increase the content of dry matter comparing those with control variation. Both disinfection methods essentially increased the amount of protein in the radish and alfalfa, but reliably reduced in amaranth sprouted seeds. Disinfection with hydrogen peroxide showed tendency to increase essential amino acids comparing disinfected with grapefruit seeds solution. Results suggested that disinfection with grapefruit seeds solutions had tend to decline essential and nonessential amino acids in alfalfa seeds compare with control variation