Growing public concerns about health have prompted the search for novel food sources. Microgreens act as a novel food source because the nutrient content and antioxidant levels is concentrated and higher than the same quantity of seeds & mature greens. The book focuses on the seeds and microgreens of Sesamum indicum (L.) species as a potential source of value – added food ingredients. The samples were analysed for nutritional (UV-spectrophotometry) profiles and free radical scavenging activity (DPPH Method). The phenol, mineral and antioxidant activity contents increased from seeds to microgreens. Our findings proved that seeds and especially microgreens of small-seeded plants are promising new sources of ingredients for fortification of staple foods with bioactive compounds, minerals and nutrients.
Meril Sara Kurian
Meril Sara Kurian is a research scholar in Mahatma Gandhi University, Kottayam, Kerala. Gayathry Vijayan is a post-graduate student in Mahatma Gandhi University, Kottayam, Kerala.
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Raw Seeds, Microgreens, SESAMUM INDICUM L., Antioxidant
SCIENCE / Botany