Microgreen production in herbal spices

Abstract

A study was conducted to find out the essential nutrients which is available in the herbal spices of microgreens. Major seed spices viz., coriander, fenugreek, basil and their five developmental stages from seed to mature green stages were used as treatments. Among the different treatments, the mean value of vitamin E- α (40 mg/g) and γ (12.2 mg/g), vitamin K (4.53 μg/g) and carotenoids (11.2 mg/g) were recorded highest in the treatment C1S3 (Coriander @ microgreen stage).The vitamin C (5.89 mg/g) was found highest in C2S3 (Fenugreek @ microgreen stage) which is the best among the other treatments. Phenol (76.35 mg/g), iron (42.44 mg/g) and antioxidant activity (1020.69 μg/g) were recorded highest in the treatment C1S5 (Coriander @ mature green stage).The result revealed that the coriander microgreens and mature greens are having more potential nutrients and bioactive compounds are being utilized.