Durum Wheat (Triticum Durum) Sprouts Hygienic Quality at Different Temperature and the Role of Zinc on Improving Microbial Properties

Sprouting is a green tool that improves cereals nutritional properties. However, the increase in moisture content of sprouts may lead to a microbial proliferation, and consequently raises risks related to raw sprouts consumption. This research investigated the influence of sprouting temperature on sprouts hygienic quality and the potential use of zinc to improve it. Durum wheat seeds (Triticum durum) were sprouted at 18 and 25 °C for 48 h. In the second part, wheat seeds were soaked in zinc sulfate solution (400 mg. L⁻¹) and then sprouted. Hygienic quality was assessed through enumeration of Total Mesophilic Aerobic Plate, Molds and Yeasts, and Coliforms. Results showed that sprouting increased bacterial growth significantly, regardless of the temperature. Soaking wheat seeds in zinc sulfate solution decreased microbial proliferation. Results suggested that seeds’ treatment with zinc could improve the sprouts’ microbiological properties for the safe use of raw sprouts.