Effect of Using Saline Water on Quality Changes of Some Seed Dry Sprouts and the biscuit taste

Sprouting seeds is an effective process to improve the diet quality as a healthy food. Furthermore, consumers are increasing demand for diversification of bakery products represents an opportunity to use such sprouts flour from mixing of wheat with legumes in preparation of biscuits. Thus, this research was studied effect of using NaCl (0.0 and 2000 ppm) solution on the characteristics of fresh sprouting and increasing quality nutritional value of dry seeds sprouted powder of wheat grains, chickpea, fenugreek, and faba bean as well as used crushed in preparation of biscuits and choosing best mixing ratios from each type of seed under study. The results indicate that negative effect of the salinity concentration of 2000 ppm on characteristics of fresh sprouting. Where, chickpea, fenugreek, wheat and faba bean recorded shortest radical length and lowest sprouting percentage while faba bean recorded lowest data of water uptake under 2000 ppm. Salinity increased protein content. nitrogen, potassium, chlorine, and sodium %. The biscuits experiments results showed that sprouted fenugreek flour recorded the lowest panel taste under all mixing ratios. While biscuit taste prepared from sprouted seeds flour by tap water, were better than prepared from sprouted seeds flour by saline water.