International Specialty Supply
Supplying Sprout Companies Throughout the World
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International Specialty Supply Supplying Sprout Companies Throughout the World
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Folacin content of alfalfa and mung bean sprouts: The effect of extraction
procedures and maturity 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
Note from ISS: Vitamin B9 otherwise known as FOLIC ACID is required for …
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g
folacin per 100 g fresh weight, respectively.