Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92199
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Čechovičienė, Indrė;Danilčenko, Honorata;Tarasevičienė, Živilė;Supronienė, Skaidrė;Paulauskienė, Aurelija;Sabaliauskaitė, Rugilė;Savickaitė, Toma
Title: The effects of moistening water on the quality of the sprouted cereal seeds for food
Is part of: Agroecosystem Sustainability: Links between Carbon Sequestration in Soils, Food Security and Climate Change : International scientific conference : AgroEco2018 : Programme and abstracts. Akademija, 2018
Extent: p. 31-31
Date: 2018
Keywords: germinated cereal seeds;filtered water;gnano-water;chemical composition;microbiological contamination
ISBN: 9786094491375
Abstract: Seed germination is a simple, inexpensive and environmentally friendly method for producing plant-derived foods with functional properties for human's nutrition. One of the most important factors influencing quality of germinated seeds is water used for seeds soaking and moistening during the germination. Therefore, during the germination of wheat cv. 'Skagen', oat cv. 'Jaugila' and rye cv. 'Matador' for watering was used water with different chemical composition and properties. The research was carried out at Aleksandras Stulginskis University the Faculty of Agronomy in the Institute of Agricultural and Food Science in 2017 - 2018. The research aim was to determine the influence of water with different properties used in germination process on the quality of germinated seeds. Standard methods were used to determine the amount of dry matter, ash content, fats, proteins, fibres, carotenoids, chlorophyll a and b, colour parameters and microbiological contamination of the four days at 21 °C temperature germinated seeds. Seeds were moistened with drinking, filtered and nano-water. Statistical analyses were performed using two-way analysis of variance. It has been determined that, among the assessed germinated cereal seeds, the greatest amount of the dry matter (33.29%), proteins (9.67%) and chlorophyll a (0.28 mg 100g"') was found in germinated wheat seeds, the highest amount of fibre (16.77%), ashes (3.19%) and fats (2.66%) were recorded in germinated oat seeds, and the greatest amount carotenoids (0.15 mg lOOg"1) and chlorophyll b (0.39 mg lOOg"1) was revealed in germinated rye seeds. Filtered water has affected the germinated cereal seeds positively, the highest amount of carotenoids (0.15 mg lOOg'1), fats (2.66%), ash (3.19%), fibre (16.77%), proteins (9.67%), dry matter (33.29%) and chlorophyll a (0.28 mg lOOg1) was determined in seeds moistened with filtered water. [...]
Internet: https://hdl.handle.net/20.500.12259/92199
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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