This study was conducted to determine the impact of sodium chloride (2000 ppm) and salicylic acid (SA) concentrations (0, 50, 100, 150, and 200 ppm) on the nutritional value and germination of radish microgreens. The experiment was based on a completely random design with three replicates. Results indicated that applying SA at 50 and 100 ppm mitigates the negative effects of salinity, even better than higher concentrations, on the nutritional value and bioactive contents of radish microgreens where SA at 50 ppm lowered the sodium contents from 1.75 to 1.10 ppm in addition to increasing the moisture content. Applying SA at 50 and 100 ppm caused a noticeable increase in carbohydrates, proteins, fats, fibers and energy under unstressed condition. In addition, SA at 50 ppm caused a significant increase in oxalic and malic acid contents under both normal and salinity conditions while SA at 100 ppm significantly enhanced the levels of total phenols, flavonoids and antioxidants under salinity conditions. This practical study highlights the significant role of salicylic acid, at 50 and 100 ppm, in increasing the levels of phytochemicals and minerals, hence improving the nutritional value of microgreen radishes.

This study was conducted to determine the impact of sodium chloride (2000 ppm) and salicylic acid (SA) concentrations (0, 50, 100, 150, and 200 ppm) on the nutritional value and germination of radish microgreens. The experiment was based on a completely random design with three replicates. Results indicated that applying SA at 50 and 100 ppm mitigates the negative effects of salinity, even better than higher concentrations, on the nutritional value and bioactive contents of radish microgreens where SA at 50 ppm lowered the sodium contents from 1.75 to 1.10 ppm in addition to increasing the moisture content. Applying SA at 50 and 100 ppm caused a noticeable increase in carbohydrates, proteins, fats, fibers and energy under unstressed condition. In addition, SA at 50 ppm caused a significant increase in oxalic and malic acid contents under both normal and salinity conditions while SA at 100 ppm significantly enhanced the levels of total phenols, flavonoids and antioxidants under salinity conditions. This practical study highlights the significant role of salicylic acid, at 50 and 100 ppm, in increasing the levels of phytochemicals and minerals, hence improving the nutritional value of microgreen radishes.

In the current research, wheat grains were used to study the effect of grain soaking and sprouting using tap water and saline water (NaCl solution) on sprout growth, proximate analysis, minerals content, anti-nutritional and antioxidant compounds of sterilized grains (soaked for 0.33h) and soaked grains for imbibition (12h) and sprouted grain for 24h old. Results revealed that the longest radical of 24h old wheat sprout was observed at 2000 ppm NaCl, and shortest was observed at 4000 ppm NaCl. Soaked wheat grains (12h) for imbibition recorded the highest moisture content (10.2 to 10.9%) while soaked for 20 min (0.33h) in calcium hypochlorite for sterilization recorded medium content (8.8 to 9.9%) and the lowest one recorded in 24h  old wheat sprouts (6.9 to 7.2%). The low moisture content the high total carbohydrate, total fats and energy and vice versa. Soaked grains for sterilization period (0.33 h) and imbibition (12h) increased zinc (Zn), manganese (Mn) and calcium (Ca) while non-sterilized only potassium (K). Tap water increased sprout magnesium (Mg), and manganese (Mn) content while saline water increased sprout magnesium (Mg), and calcium (Ca) content. Grain sprouting was effective in reducing phytic acid, oxalate and alkaloids anti-nutrient in wheat sprouts especially when using sterilized grains. Soaking non sterilized grains for imbibition (12h) in saline water contained higher total phenol, flavonoids and total antioxidant. Etiolated wheat sprouts contained lower total  flavonoids and antioxidant compared with soaked grains in saline water.

One day old wheat grain sprouts were used to study the effect of using saline water for sprouting on sprout characters, and changes of some chemical compounds after 2 years wheat grain storage of Gemmeiza 11 cultivar. Sprout characters showed no significant different in storage grain sprouts weight at all NaCl concentration while increased in fresh grains sprouts with increasing NaCl concentration. Sprouts chemical components as affected by storage revealed that storage Gemmiza II had the highest crude protein and the lowest carbohydrate content compared with dry fresh seeds. Non storage grains also had higher protein and lowest carbohydrate and energy content compare with dry fresh grains. The results of phytochemical analysis showed that wheat fresh grain sprouts increase phytochemical compounds and recorded the higher values when using saline water (37 compounds) followed by using tap water (33 compounds) compared with dry fresh grains (30 compounds). Saline water also enhanced the number of phytochemical compounds in two year storage grain sprouts (31 compounds vs. 28 compounds for tap water). Moreover, storage grains decreased the number of identified compounds during sprouting. It can be recommended that wheat grain sprouting is a procedure that has been developed to significantly increase the bioavailability of phytonutrients and phytochemical to ensure the nutritional security of population for Egypt.

Lentil and Chickpea seeds were used to investigated the effect of seed sprouting using tap and saline water on sprout growth, proximate analysis, energy, minerals content, anti-nutritional compounds and amino acid profile of sprouted samples comparing with dry seeds. Result revealed that higher NaCl concentration > 2000 ppm reduce sprouts radical length of both lentil and chickpea. Sterilized seeds sprouting using tap water and non-sterilized seeds sprouting using saline water decreased sprout moisture content and carbohydrate which resulting in reducing faecal and total coliform counts for both lentil and chickpea. Moreover these treatment increased protein content and energy, (Kcal /g) as compared with dry seeds and other treatments. Sprouting decreased antinutritional compounds compared with dry seeds with sharbly decreament in phytic acid followed by taninins content. Mineral content in sprouts were recorded. The chickpea sprout sample using steralized seeds with tap water for sprouting serve as good sources calcium and phosphorous . Amino acid profile of lentil and chickpea sprouts were also studied. Sprouts using saline water recorded higher lysine amino acid value compared with dry seeds while non-steralized chickpea seeds sprouts using saline water recorded the higher total sulpher amino acid (Methionen + Cystiean) value. Based on these results, sprouting process is recommended to increase nutritive value and decreased antinutritional compounds of lentil and chickpea seeds.