Effect of Light Emitting Diodes (LEDs) on Growth, Mineral Composition, and Nutritional Value of Wheat & Lentil Sprouts

Sprouts are ready-to-eat and are recognized worldwide as functional components of the human diet. Recent advances in innovative agricultural techniques could enable an increase in the production of healthy food. The use of light-emitting diode (LED) in indoor agricultural production could alter the biological feedback loop, increasing the functional benefits of plant foods such as wheat and lentil sprouts and promoting the bioavailability of nutrients. The effects of white (W), red (R), and blue (B) light were investigated on the growth parameters and nutritional value of wheat and lentil sprouts. In the laboratory, seeds were sown under three different LED treat-ments: white, red, and blue light, while normal incandescent light served as a control. Percentage seed germination improved by 18.34% and 12.67% for wheat and 18.34% and 12.67% for lentil sprouts under LED treatments R and B, respectively. An increase in total soluble protein and sugar by 33.4% and 9.23% in wheat and by 31.5% and 5.87% in lentils was observed under the R LED treatment. Vitamin C concentrations in wheat and lentils were significantly increased by R LED compared to all other treatments. Other parameters, including potassium and sodium concentrations, were significantly increased under red and blue light compared to the control; white light, on the other hand, significantly decreased all these parameters. According to the experimental data, red and blue LED light could be beneficial in the production of functional wheat and lentil sprouts with high nutrient concentrations.