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http://dx.doi.org/10.7841/ksbbj.2014.29.2.106

Effect of Coffee Grounds' Residue on the Growth and Chlorophyll Content of Korean Wheat Sprout  

Ryu, Eun-Mi (Department of Chemical & Biochemical Engineering, Chosun University)
Choi, Hwan-Seok (Microzyme Co. Ltd.)
Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University)
Publication Information
KSBB Journal / v.29, no.2, 2014 , pp. 106-111 More about this Journal
Abstract
Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.
Keywords
Korean wheat; Wheat sprout; Chlorophyll; Coffee grounds residue; Sprout growth;
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Times Cited By KSCI : 10  (Citation Analysis)
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