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Abstract This study was carried out at Organic Agriculture Laboratory, Horticulture Department, Faculty of Agriculture, Ain Shams University, at winter season of 2015 and 2016 The study was divided into main parts: Part one: Production experiments of green pea sprouts. Part two: Pea sprout flour and pea pie production. Part one: Production experiments of green pea sprouts. 1. Seeds: Organic seeds of pea (Pisum sativum) cultivar master B were obtained from certified privet farm in Ismailia Governorate. 2. Growing media experiments: A- Production of green pea sprouts under laboratory condition For choosing the most suitable media to produce green pea sprout; soil mixture media (clay + vermiculite (1:1) + 10% compost) and rice straw medium were used. Rice straw was sterilized in a boiling water (about 15 minutes) B- Production of green pea sprouts under open field condition Two ideal media were used to produce green pea sprouts; natural clay medium on field (field soil) and the soilless medium clay and vermiculite (1:1) with 10% compost. The following results were obtained: 1. Using sprouting medium, rice straw resulted in significant increase in shoots height and weight compared with mixed soil (vermiculite and clay with 10% compost). Also, maximum mean value of fresh yield of shoots per square meter and per kg of seeds was noted by using rice straw medium.2. The effect of using clay medium and mixed soil (vermiculate + clay + 10% compost) on the shoots height and weight, number of seedlings and fresh and dry yield of pea sprouts. Shoots height was not significantly differed by clay and mixed soil; however, higher shoot weight was recorded by using clay medium. 3. Shoots height didn’t significantly affected by two different locations, open field and laboratory. While, production under open field resulted an increase in shoot weight as compare with laboratory. 4. Under laboratory condition, there are observable increases in number of seedlings and fresh yield of pea per square meter reached 613% and 174%, respectively over open field. On the other hand, fresh yield per square meter could increase to be 6363g as use seven shelves vertically instead of 909g as use one self only. 5. Moisture in different samples ranged from 8.57 to 11.29 % on dry weight basis, while it ranged from 90.87 to 93.14% on fresh weight basis (edible portion). There was a slight reduction in moisture as sprouting under open field conditions compared with laboratory conditions regardless of kind of medium. 6. Protein content was found to increase in green pea sprouts grown at laboratory either use rice straw or verm. + clay medium as compare with open field condition (on value of 100g of dry weight basis). 7. Lipid content; despite of use different media, growing sprouts under open field condition brought high lipid content (4.65 and 4.99%, respectively) over laboratory condition (2.75 and 2.69%, respectively). 8. Growing sprouts under open field condition caused an increase in ash content in compare with laboratory condition.9. Presents the minerals content of green pea sprouts grown under different conditions. Out of four sprouting condition, sprouts grown under condition 1 (open field using verm. + clay medium) had the highest content of phosphorus, potassium, magnesium, and ferric (on dry weight basis) while condition 4 (laboratory using rice straw medium) was the lowest. 10. Green pea sprouts grown at open field (condition 1 and 2) contained higher vitamins E and C as compare to laboratory (conditions 3 and 4). Part two: Pea sprout flour and pea pie production. Pea green and etiolated sprouts grown in laboratory. The sprouts were air dried and ground in blender to tiny particles passing through 20 mesh sieve, i.e. similar to the size of wheat flour, wheat flour (72% extraction) , sugar, butter and yeast were obtained from organic local market. Sprout pie was prepared by partially replacing the wheat flour (72% extraction) with 12.5% and 25% of etiolated or green sprout flour (T1 (Control ,WF), T2 (12.5% GSF : 87.5% WF), T3 (12.5% WSF : 87.5% WF), T4 (25% GSF : 75% WF) and T5 (25% WSF : 75% WF)), as compared with 100% wheat flour, the recipe of the pie was as follow: wheat flour or its mixture with sprout flours 200g, sugar 16g, butter 100g and yeast 6g. Preparation was as follows: the ingredients were mixture together, rounded with adding water as needed for producing pie dough. Dough was punched i ediately before panning ies were ba ed in oven at c for 15 min, The following results were concluded: 1. The maximum mean test and color value were observed in T3 (12.5% WSF: 87.5% WF) with no significant different than control pie while the minimum mean value were recorded in T4 (25% GSF: 75% WF). Statistical analysis showed that supplementation had significantly influenced taste and color of the pies. Results exhibited a decrease in the quality of green pea sprouts flour (12.5% and 25%) supplemented pies followed by 25% of etiolated pea sprouts flour supplemented pies in terms of taste. 2. Supplemented pies with white (etiolated) pea sprout either with 12.5% or 25% was more preferable by panelists and nearly to control. The presents work confirmed that the recommended supplementation of refined wheat flour should be up to 12.5% of green pea sprouts flour and up to 25% of white sprouts flour, which could produce acceptable pies with high nutritional quality. 3. The percentage of total essential amino acids showed that T4 had the highest value (23.82%) followed by T5 (20.97%) and the lowest value was recorded for T1. The total aromatic amino acids (TArAA) of pea sprouts pie were ranged from 5.05 to 7.47 g/100g cp. 4. Pea sprouts pie at all treatments showed higher percentage ratio of total essential amino acid (TEAA) to the total amino acids (TAA) (from 30.21% to 33.23%) as compared with control pie (29.79%). 5. Total acidic amino acid (TAAA) ranged from 19.45% to 27.31% in sprout and control pies, which was higher than total essential amino acid (TEAA) whilst, the percentage range in total basic amino acid (TBAA) from 3.53 to 4.79% that made them the third largest group among the pea pie samples. 6. BV exhibited the highest value in T3 (83.89%) followed by T5 (83.20%) and T4 was the lowest (79.96%) 7. T1 recorded the lowest nutritional index NI (14.37%). In contrast, the highest NI was obtained in T4 (23.46%). Finally Sprouting pea seeds in simple language tills human how to become a mini organic gardener in his own home. |