Effect of Salinity on Seed Germination, Growth and Amino Acid Content in Fenugreek (Trigonella faenum-graecum L) Sprouts

Elgebaly, Atef; Sadek, Engy; Taha, Noura; Abou Hadid, Ayman F

doi:10.21608/ajs.2022.122922.1469

Effect of Salinity on Seed Germination, Growth and Amino Acid Content in Fenugreek (Trigonella faenum-graecum L) Sprouts

Document Type : Original Article

Authors

¹ Regional Center For Food & Feed - RCFF. Agricultural Research Center, Ministry of Agriculture, Giza, Egypt

² Horticulture Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

10.21608/ajs.2022.122922.1469

Abstract

This study was conducted to evaluate the effect of salt stress on amino acid profile and proximate analysis of fenugreek germination samples of two varieties: Giza 2 and Giza 30 for three days. The germination of sterilized fenugreek seeds was conducted using tap water and NaCl solution (2,000 ppm) where higher salt concentration lowered fenugreek germination quality. The germination of fenugreek seeds using tap water or brine increased the crude protein in both dry Giza 2 and Giza 30 seed varieties. Furthermore, sedative sprouts of Giza 30 recorded the highest crude protein (30.60%), fat (6.20%) and energy (333.13 kcal/g) while the use of sterilized Giza 2 seed variety recorded a higher percentage of carbohydrates (43.3%), fiber (8.10%) and ash (6.60%). Alternatively, although amino acid profiles indicated that aspartic acid and proline were most abundant in fenugreek sprouts, sulfur amino acids (cysteine and methionine) demonstrated the least values of the two varieties. Adopting saline water in germinating fenugreek seeds for the two Giza 2 and Giza 30 varieties decreased all amino acid contents compared with those of tap water treatment.

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