Assess the impact of cultivation substrates for growing sprouts and microgreens of selected four legumes and two grains and evaluation of its nutritional properties
DOI:
https://doi.org/10.14719/pst.2058Keywords:
Sprouts, Microgreens, Coco peat, Hydroponics, Nutritional comparisonAbstract
Many people suffer from a deficiency of essential micronutrients. Sprouts and microgreens can transform the whole idea of vegetables to resolve the need for a diet with fresh, nutrient-rich, and high content of phyto-compounds necessary for a healthy body. The study's main objective is to evaluate the growth of 6 different seeds, such as four legumes; fenugreek, mung bean, cowpea, horse gram and two grains, wheat, sorghum microgreens. All the seeds were cultivated in soil, water and coco peat, to estimate and compare the nutritional properties of the selected sprouts vs. microgreens. The growth of microgreens in each medium was evaluated, and the proximate and nutritional properties were analysed. In terms of the growth of microgreens, coco peat medium serves the best, as it retains water for a long and it is porous to provide better aeration for the roots and also the day of harvest is shorter. In terms of the nutritional property of microgreens, soil serves the best, as it contains more nutrients than any other medium. The study results showed sprouts are better sources of proteins and carbohydrates than microgreens. However, microgreens were characterized by a high content of carotenoids, chlorophylls and ascorbic acid. It also exhibiting higher anti-diabetic and anticholinergic activity than sprouts. In addition, the microgreens have more micronutrients like zinc, copper, iron, magnesium, potassium etc., than the sprouts. Finally, microgreens were better growing with coco peat and also sources for functional components for dietary supplements and sustainable agriculture.
Downloads
References
Godfray HCJ, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF et al. Food Security: The Challenge of feeding 9 billion people. Science. 2010;327:812-18. DOI:10.1126/science.1185383. https://doi.org/10.1126/science.1185383
Huang H, Jiang Xiao Z, Yu L, Pham Q, Sun J. Red Cabbage microgreen lower circulating LDL, Liver Cholesterol and inflammatory cytokines in mice fed a high-fat diet. J Agric Food Chem. 2016; 64:9161-71. https://doi.org/10.1021/acs.jafc.6b03805.
Megat RMR, Azrina A, Norhaizan ME. Effect of germination on total dietary fiber and total sugar in selected legumes. Int Food Res J. 2016;23:257-61.
Wojdy?o A, Nowicka P, Tkacz K, Turkiewicz IP. Sprouts vs. microgreens as novel functional foods: Variation of nutritional and phytochemical profiles and they are in vitro bioactive properties. Molecules. 2020;25:4648. https://doi.org/10.3390/molecules25204648.
Kyriacou MC, Rouphael Y, Di Gioia F, Kyratzis A, Serio F, Renna M, De Pascale S, Santamaria P. Micro-scale vegetable production and the rise of microgreens. Trends Food Sci Technol. 2016;57:103-15. DOI: 10.1016/j.tifs.2016.09.005. https://doi.org/10.1016/j.tifs.2016.09.005
Riggio GM, Wang Q, Kniel KE, Gibson KE Microgreens- A review of food safety considerations along the farm to fork continuum. Int J Food Microbiol. 2019;290:76-85. DOI: 10.1016/j.ijfoodmicro.2018.09.027. https://doi.org/10.1016/j.ijfoodmicro.2018.09.027
Wang TTY, Chloe U, Yu LL. The science behind microgreens as an exciting food for the 21st century. J Agric Food Chem. 2018;66:11519-30. DOI: 10.1021/acs.jafc.8b02096. https://doi.org/10.1021/acs.jafc.8b03096
Weber CF. Broccoli microgreens: A mineral-rich crop than can diversify food systems. Front Nutr. 2017b; 4:7. DOI:10.3389/fnut.2017.00007. https://doi.org/10.3389/fnut.2017.00007
Blomhoff, R. 2010. Role of dietary phytochemicals in oxidative stress. In bioactive compounds in plants, benefits and risks for man and animals. Bernhoft, Editor. In: Proceedings from a symposium held at the Norwegian Academy of Science and Letters. Oslo: AIT Otta: AS; 2010. P. 52-70.
Xiao Z, Lester GE, Luo Y, Wang Q. Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. J Agric Food Chem. 2012;60:7644-51. DOI: 10.1021/jf300459b. https://doi.org/10.1021/jf300459b
Ahmad MS, Shah MA, Maqbool MM. Microgreens: production, shelf life and bioactive components. Food Sci Nutr. 2016; 21:14-19. https://doi.org/10.1080/10408398.2016.1144557
Di Gioia F, De Bellis P, Mininni C, Santamaria P, Serio F. Physicochemical, agronomical and microbiological evaluation of alternative growing media for the production of rapini (Brassica rapa L.) microgreens. J Sci Food Agric. 2017;97:1212-19. DOI: 10.1002/jsfa.7852. https://doi.org/10.1002/jsfa.7852
Di Gioia F, Santamaria P. The nutritional properties of microgreens. In book: Microgreens: Novel, fresh and functional food to explore all the value of biodiversity. Publisher: Eco-logica, Editors: Francesco Di Gioia, Pietro Santamaria. 2015. p: 41.
McClements DJ, Decker EA. Editors. Designing Functional Foods. Woodhead Publishing, Cambridge, UK. 2009. https://doi.org/10.1533/9781845696603
Association of Official Analytical Chemists (AOAC). Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International. 21st Edition, AOAC, Washington DC. 2019.
Brain KR, Turner TD. The practical evaluation of phytopharmaceuticals (Vol. 1). Bristol: Wright-Scientechnica. 1975.
Sadasivam S, Manickam A. Biochemical methods. 2nd Edition, New Age International (P) Limited Publishers, New Delhi; 2004.
Sulistiya S. Response to the growth and results of microgreens broccoli planted hydroponically with various planting media and addition of coconut water sources of nutrition and hormone. J Pertanian Agros. 2021;23:217-29.
Widiwurjani, Guniarti, N K Sari NK, Andansari P. Microgreen quality of broccoli plants (Brassica oleracea L.) and correlation between parameters. J Phys Conf Ser. 2020; 1569: 042093. https://doi.org/10.1088/1742-6596/1569/4/042093
Illovo C, Rouphael Y, Rea E, Battistelli A, Colla G. Nutrient solution concentration and growing season affect yield and quality of Lactuca sativa L. var. acephala in floating raft culture. J Sci Food Agric. 2009; 89:1682-89. doi: 10.1002/jsfa.3641
Dueñas M, Sarmento T, Aguilera Y, Benitez V, Mollá E, Esteban RM, Martín-Cabrejas MA. Impact of cooking and germination on phenolic composition and dietary fiber fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.). LWT-Food Sci Technol. 2016; 66:72-78. DOI: 10.1016/j.lwt.2015.10.025
Hedley CL. Carbohydrates in grain and legume seeds: Improving nutritional quality and agronomic characteristics; CABI Publishing: New York, USA; 2001. https://doi.org/10.1079/9780851994673.0000
Ebert AW, Wu TH, Yang RY. Amaranth sprouts and microgreens a homestead vegetable production option to enhance food and nutrition security in the rural-urban continuum. In: Proceedings of the regional symposium on sustaining small-scale vegetable production and marketing systems for food and nutrition security (SEAVEG 2014), Bangkok, Thailand; 2014. p. 25-27.
Bau HM, Villaume C, Nicolas JP, Méjean L. Effect of germination on chemical composition, biochemical constituents and anti-nutritional factors of soya bean (Glycine max) seeds. J Sci Food Agric. 1997; 73:1-9. https://doi.org/10.1002/(SICI)1097-0010(199701)73:1<1:AID-JSFA694>3.0.CO;2-B
Fuente B, López-García G, Máñez V, Alegría A, Barberá R, Cilla A. Evaluation of the bioaccessibility of antioxidant bioactive compounds and minerals of four genotypes of Brassicaceae microgreens. Foods. 2019; 8:250. DOI: 10.3390/foods8070250
Znidarcic D, Ban D, Sircelj H. Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries. Food Chem. 2011;129:1164-68. https://doi.org/10.1016/j.foodchem.2011.05.097
Di Bella MC, Niklas A, Toscano S, Picchi V, Romano D, Lo Scalzo R, Branca F. Morphometric characteristics, polyphenols and ascorbic acid variation in Brassica oleracea L. novel foods: sprouts, microgreens and baby leave. Agronomy. 2020;10:782. https://doi.org/10.3390/agronomy10060782
Nair BR, Lekshmi GP. Nutritional and anti-nutritional analysis of some selected microgreens. Appl Biol Res. 2019; 21(2):137-44. DOI: 10.5958/0974-4517.2019.00014.4
Prior RL, Cao G. Antioxidant phytochemicals in fruits and vegetables: Diet and health implications. Hort Science. 2000; 35:588-92. https://doi.org/10.21273/HORTSCI.35.4.588
Downloads
Published
Versions
- 01-04-2023 (3)
- 01-04-2023 (2)
- 22-01-2023 (1)
How to Cite
Issue
Section
License
Copyright (c) 2022 Uma Eswaranpillai, Priyadharsini Murugesan, Ponmurugan Karuppiah
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
