Növénytermelés / Volume 61 / Issue 4 (December 2012) / pp. 5-34

Bódi É; Peles F; Andrási D; Fekete I; Kovács B

Production of functional foods from sprouts with molybdenum and selenium treatment

In the last decade, several studies showed that sprouts comply with the requirement of modern nutritional science concerning nutritionally complete foods; therefore, the consumption of sprouted foods can play an important role in maintaining our health and also in preventing certain diseases.

In our experiments, we used organic wheat (Triticum aestivum) and pea (Pisum sativum). As an objective of our research, we were looking for answers to the following questions:

– At what concentration can sprouts take up the examined elements (Se and Mo) if they are treated with increasing concentrations of Mo (molybdate) and Se (selenite, selenate)?

– Will there be any difference in the molybdenum and selenium concentration of wheat germ (monocotyledonous) and greenpea germ (dicotyledonous) as there are significant differences in the nutrient uptake of the two crops?

– If one consumes the recommended daily intake of the sprouts (15 g), what percentage of the molybdenum and selenium demand is covered if we treat the germs with these two microelements separately?

– How do the total colony count, the number of coliform bacteria and the yeast and mould change before steeping the seeds, after the 12-hour-long steeping and on each day of germination?

As a result of the research, it was concluded that the molybdenum and selenium treatments were proved to be effective in the case of wheat and pea germs. During the molybdenum treatment, intensive growth was observed in the case of the pea germs. During the selenite and selenate treatments, it was concluded that monocotyledonous crops (wheat) use the selenite form of selenium better, while dicotyledonous (pea) crops use selenate better.

The performed microbiological analyses showed that the circumstances (termperature, water activity, pH) of the steeping and germination of seeds and the high nutrient content of germs provide ideal conditions for the propagation of microorganisms. The high microbe number of the germs could result in food spoilage and; therefore, food intoxication. For this reason, in accordance with the recommendations in the specialised literature, it was concluded that the seeds have to be treated before germination in order to be able to eliminate the pathogens.

Keywords: molybdenum, selenite, selenate, microbiology, wheat and pea germs

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