Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

Sarra Jribi, Helga Molnàr, Otilia Tamara Antal, N. Adányi, Oussema Kheriji, Zoltan Naàr, Hajer Debbabi

Research output: Contribution to journalArticle

Abstract

Background: Sprouting is known to improve cereal and pulse nutritional properties. However, several outbreaks of illness have been reported after raw sprout consumption. This research aimed to improve wheat sprout hygienic properties through the use of zinc diacetate. Sprouting conditions (sprouting temperature, soaking time and zinc diacetate solution concentration) were optimized to decrease total plate count, coliforms, and molds and yeasts using a factorial design approach and a desirability function. Results: Based on the responses, the effects of variables were calculated and the interactions between them were determined. Optimal conditions were defined as follows: sprouting temperature 18 °C, soaking time 0.66 h and zinc diacetate concentration 400 mg L−1. These conditions led to the elimination of coliforms and a decrease in total flora count by 2 log. Interestingly, zinc sprouting increased the zinc content of sprouts and improved their nutritional properties. Conclusion: Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusPublished - Jan 1 2019

Keywords

  • durum wheat
  • factorial design
  • hygienic properties
  • sprouting
  • zinc

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Fingerprint Dive into the research topics of 'Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach'. Together they form a unique fingerprint.

  • Cite this