การเพิ่มการเจริญเติบโตและเพิ่มโปรตีนในไมโครกรีนจากถั่วเขียวโดยใช้ปุ๋ย ไนโตรเจน

ชื่อนักเรียนผู้จัดทำโครงงานวิทยาศาสตร์

ธนบดี ธนรงค์กุล, ชารีฟ ศรีศรยุทธ์

อาจารย์ที่ปรึกษาโครงงานวิทยาศาสตร์

เอกนรินทร์ เรืองรักษ์

โรงเรียนที่กำกับดูแลโครงงานวิทยาศาสตร์

โรงเรียนสาธิตมหาวิทยาลัยสงขลานครินทร์

ปีที่จัดทำโครงงานวิทยาศาสตร์

พ.ศ. 2562

บทคัดย่อโครงงานวิทยาศาสตร์

Nowadays, people attach great importance to eat clean food or eat healthy fruits and vegetables to have good health. Vegetables are good for human health because they contain valuable nutrients such as vitamin B1, vitamin B2 which helps to nourish the brain, calcium and phosphorus helps bones and teeth with cellulose helps to excrete. It is also rich in beta-carotene and it prevents diabetes and heart disease. Another essential nutrient is protein which can be found easily in eggs, meat and dairy products like milk, yoghurt and cheese, but not much in vegetables until microgreens have been spreading eastward from California, they are now being grown in most areas of the United States, with an increasing number of varieties.

Microgreens are the seedlings of vegetables or herbs which have fully developed cotyledon leaves and usually have one pair of developed true leaves. They are smaller than “baby greens” and harvested later than sprouts. They are gaining popularity as a new culinary ingredient, providing intense flavours, vivid colours, and crispy texture. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components which are important for human health. The present study determined the concentrations of essential vitamins and provitamins in 25 commercially available microgreens. Results showed that different microgreens provide varying amounts of the vitamins, and they commonly have significantly higher concentrations of these phytonutrients in comparison with mature leaves from the same plant species. Furthermore, they contain Polyphenols which have antioxidant properties.

Mung beans are plant species which can be grown into microgreens. Their small size and capability for growing in compact places within a short time are the reasons that we use them for growing microgreens for this study. Mung beans are one of the best plant-based sources of protein. They’re rich in essential amino acids. So if we can increase the quantity of protein in mung bean microgreens, it would be good things for people who want to improve their health and wellness through nutrition.

Thus, this study aims to compare 4 sources of nitrogen fertilizer to see which type makes microgreens grow better and produce more protein.