Folacin content of alfalfa and mung bean sprouts: The effect of extraction procedures and maturity
Journal of the Science of Food and Agriculture, ISSN: 1097-0010, Vol: 36, Issue: 11, Page: 1155-1160
1985
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Article Description
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 μg folacin per 100 g fresh weight, respectively. Copyright © 1985 John Wiley & Sons, Ltd
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