Effects of Soaking and Sprouting Time on Nutritional Parameters of Sprouted Green Colour Black Gram of Sikkim Region

Swati Bhauso Patil; Sujata Jena

doi:10.52151/jae2023602.1804

Authors

Swati Bhauso Patil Ph.D. Research Scholar, College of Agricultural Engineering and Post Harvest Technology (Central Agricultural University, Imphal) Ranipool - 737135, Sikkim, India. Author
Sujata Jena Professor and Head, Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology (Central Agricultural University, Imphal) Ranipool - 737135, Sikkim, India. Author

DOI:

https://doi.org/10.52151/jae2023602.1804

Keywords:

Ascorbic acid, Pahelo dal, soaking, sprouting, total phenolic content

Abstract

An attempt was made in this study to produce good quality sprouted Pahelo dal (Vigna mungo sp. viridis) from a variety native to Sikkim, India, by standardizing its soaking and sprouting times. Effects of soaking and sprouting times on sprout length, ascorbic acid content, and total phenolic content (TPC) of sprouted Pahelo dal were assessed. A face-centred central composite design with soaking and sprouting times varying between 8-12 h and 12-20 h, respectively, was selected. Soaking and sprouting temperatures were 25±2°C (room temperature) and 30±2°C, respectively, with relative humidity of 80-85% in both cases. The average sprout length of Pahelo dal was found to be in desirable range of 2-14 mm. The estimated standardized soaking and sprouting times were 12 h and 20 h, respectively. Present work would enable to produce Pahelo dal sprouts with improved nutritional quality of five times more ascorbic acid content (111.19 mg.100 g-1, or 417% increment) and about four times higher TPC (750.23 mg.100 g-1, or 258% increment) as compared to non-sprouted seeds.

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