Folacin Content of Alfalfa and Mung Bean Sprouts

Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity

Journal of the Science of Food and Agriculture
Volume 36, Issue 11, Date: November 1985, Pages: 1155-1160

Marilyn F. Magaram, Cynthia L. Stotts, Tung-Shan Chen, Christine H. Smith, Arlene J. Kirsch

Division of Food Science and Nutrition Department of Home Economics, California State University, Northridge, California 91330, USA

 

Abstract

The folacin content of alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts was determined by Lactobacillus casei. Several variations of extraction procedures were tested. The optimum conditions for extraction were autoclaving mung bean and alfalfa sprouts in phosphate buffer containing 0.3% and 0.4% ascorbate, respectively, before homogenisation in a blender. The optimum blending time for folacin extraction was 120s for mung bean and 15s for alfalfa sprouts. Folacin content on dry weight basis increased several times in both types of sprouts during germination. Mature alfalfa and mung bean sprouts were found to contain 186 and 178 g folacin per 100 g fresh weight, respectively.

 

 

Note from ISS:  

Vitamin B9 otherwise known as FOLIC ACID is required for …

·         DNA synthesis and cell growth

·         Red blood cell formation

·         Energy production

·         Formation of amino acids

·         Creation of heme, the iron containing substance in hemoglobin

·         For oxygen transport.

·         for healthy cell division and replication

·         for RNA and DNA synthesis

·         for protein metabolism

·         for treating folic acid anemia

·         for treating depression and anxiety

·         For the nervous system of a developing fetus