NUTRITIONAL AND HEALTH-RELATED CONSTITUENTS OF FENUGREEK,SUNFLOWER AND MUSTARD SPROUTS AS A FUNCTIONAL FOOD

Nutritional and health-related constituents of fenugreek, sunflower (balady and Giza 102 cv.) and mustard were evaluated, before and after sprouting in Organic Laboratory- Horticulture Departement- Faculty of Agriculture, Ain Shams University during 2007-2008. Vitamins (A, Bi, B2, C and E), minerals (Fe, Mg, Ca, K and P), total phenols, fixed oil content and antioxidant activity were determined. Results indicated that sprouting increased levels of vitamin C while vitamin Bi decreased compared to seeds. Vitamin B2 and A underwent an increase in sunflower (balady and Giza 102) and mustard (green and etiolated) sprouts. Vitamin B2 increment ranged from 1.3 in sunflower to 3.1 times in green mustard and vitamin A from 11.4 in sunflower to 20.5 times in green mustard over seeds. An increase in the total phenols of fenugreek and mustard sprouts were observed. Progressive decrease was found in fixed oil, content after sprouting of sunflower and mustard (oil seeds) while it increased in fenugreek sprouts compared with seeds. Little increase in antioxidant activity was found after sprouting of fenugreek seeds. Furthermore, mustard sprouts recorded 80% antioxidant activity followed by sunflower balady sprouts 70% of seeds. Thus sprouting can be used as an effective process for producing a functional food with high antioxidant activity and higher nutritional value. Moreover, It may be used as an easy extractable source for medicine production in the future.