Germination and nutrient composition of alfalfa seeds
1979
Hamilton, M.J. | Vanderstoep, J.
Extract: Alfalfa seeds were germinated for 72 and 120 hours in the absence and presence of light. Sprouts were found to have slightly smaller concentrations of protein and ash than seeds, whereas fat content was significantly reduced in sprouts as compared to seeds. Moisture content was found to increase consistently with increased sprouting time. Reduced ascorbic acid content was greater in the sprouts grown in the light for either growth period. Riboflavin concentration increased by as much as 3 times. Essential amino acid content was significantly higher in 72 hour sprouts than in the seeds. Although claims for the superb nutritional worth of alfalfa sprouts appear to be unfounded, they could serve as a good dietary source of several nutrients.
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