Effect of some Media on Artichoke Sprouts Production and Nutritional Values

Abstract

Sprouts are excellent source of, amino acids, enzymes, minerals, phytochemicals and vitamins which are the most useful compounds for the human health. This study aimed to investigate the effect of three germination media (soil mixture consisted of soil + vermiculite + 10 % compost, rice straw and kitchen paper towel) on the production and nutritional value of sprouts artichoke comparing with artichoke heads. The highest sprouts yield was produced on soil mixture. On the other hand, based on dry weight, the comparison among sprouts produced on the different media, indicted that sprouts produced on kitchen paper towel showed the highest values of the most nutritional. Meanwhile, sprouts produced on kitchen paper towel exhibited significantly value higher contents of protein, total lipid, inulin, total sugars, calcium, sodium, phosphorus, antioxidants, the essential amino acids (such as leucine, isoleucine, threonine, phenylalanine and valine) than detected in artichoke heads. Reversely, artichoke heads significantly value higher contents of fibers, carbohydrates, phosphorus, vitamin A, vitamin C, total phenols, chlorogenic acid, cynarin, and the essential amino acid aspartic than all sprouts. The essential fatty acids (linoleic acid, linolenic acid) were determined in sprouts produced on soil mixture and rice straw, but they were not found in artichoke heads and produced on kitchen paper towel. According to the current results, it is recommended to collect artichoke seeds, before they are scattered in the soil at the end of the season, to be used in producing sprouts throughout the year as a source of healthy food and a protection from various serious diseases.