Abstract
Edible sprouts are rich in flavonoids and other polyphenols, as well as proteins, minerals, and vitamins. Increasing sprout consumption necessitates improving their quality, palatability, and bioactivity. The purpose of this study was to test how KNO3 priming affects the sprouting process species on three Medicago species (Medicago indicus, Medicago interexta, and Medicago polymorpha) and their nutritional values. Targeted species of Medicago were primed with KNO3, and the levels of different primary and secondary metabolites were determined. KNO3 induced biomass accumulation in the sprouts of the three species, accompanied by an increased content of total mineral nutrients, pigments, vitamins, and essential amino acids. Besides, our results showed that KNO3 enhanced the activity of nitrate reductase (NR), glutamate dehydrogenase (GDH), and glutamine synthetase (GS) enzymes, which are involved in the nitrogen metabolism and GOGAT cycle, which, in turn, increase the nitrogen and protein production. KNO3 treatment improved the bioactive compound activities of Medicago sprouts by increasing total phenolic and flavonoid contents and enhancing the antioxidant and antidiabetic activities. Furthermore, species-specific responses toward KNO3 priming were noticeable, where Medicago interexta showed the highest antioxidant and antidiabetic activities, followed by Medicago polymorpha. Overall, this study sheds the light on the physiological and biochemical bases of growth, metabolism, and tissue quality improvement impact of KNO3 on Medicago sprouts.
Highlights
One of the natural processing methods for increasing the nutritional value and health qualities of foods is the sprouting of seeds
The fresh weight of sprouts showed a significant difference as a consequence of KNO3 priming
The highest and most significant increase in fresh weight (FW) was measured from Medicago interexta seeds priming with KNO3 by 53%, while the FW of both Medicago indicus and Medicago polymorpha primed with KNO3 increased only by 34% and 35%, respectively, as compared to control
Summary
One of the natural processing methods for increasing the nutritional value and health qualities of foods is the sprouting of seeds. This approach has been employed in Eastern countries for a long time [1]. Since the sprouts are eaten so early in their growth cycle, their nutrient content remains very high [2]. The phytochemicals, enzymes, and amino acid contents in sprouts are very beneficial for human health [2]. Due to consumer demand for minimally processed, additive-free, more sustainable, nutritional, and balanced foods, sprouting of seeds is gaining popularity in all countries [4]
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