The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Vitamin- C Retention in Commercially available Mung Bean (Vigna Radiate) Sprouts


Affiliations
1 Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, India
2 Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, India
     

   Subscribe/Renew Journal


The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS). Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively. Titrable acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected. Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.


Keywords

Mung Beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf Life.
User
Notifications

  • Robertson, M.J., Fukai, S., Peoples, M.B. The effect of timing and severity of water deficit on growth, development, yield accumulation and nitrogen fixation of mung bean. Field Crops Res., 2004, 86, 67–80.

  • Liu, B.G., Guo, X.N., Zhu, K.X., Liu, Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 2011, 129, 799–803.

  • Singh, C., Yadav, B.S. Production potential of mung bean and gaps limiting its productivity in India. Asian Vegetable Research and Development Center, Shanhua, Taiwan, 1978.

  • Poehlman, J.M. The mung bean. Oxford & IBH Publishers, New Delhi, 1991.

  • Khattak, A.B., Zeb, A., Bibi, N., Khattak, M.S. Effect of germination time and type of illumination on proximate composition of chickpea seed (Cicer arietinum L.). American Journal Food Technology, 2008, 3, 1, 24–32

  • Zielinski, H., Frias, M., Mariusz, K., Kozlowska, P.H., Vidal, V. C. Vitamin B1 and B2, dietary fiber and mineral content of cruciferae sprouts. European Food Research Technology, 2005, 221, 78–83

  • Oplinger, E.S., Hardman, L.L., Kaminski, A.R., Combs, S.M., Doll, J.D., St. Paul, M.N. Department of Agronomy and Plant Genetics. University of Minnesota, 1990.

  • Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin – C, Vitamin E, Selenium, and Carotenoids, 2000. National Academies Press, Washington, DC, USA.

  • Guo, X., Li, T., Tang, K., Lui, R.H. Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiate). Journal of Agriculture and Food Chemistry, 2012, 60, 44, 11050–11055.

  • Rajalakshmi, R., Sakariah, K.K. Applied Nutrition. 4th edition, 2013, Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi.

  • Lipton, W.J., Asai, W.K., Fouse, D.C. Deterioration and CO2 and ethylene production of stored mung bean sprouts. J. Amer. Soc. Hort. Sci., 1981, 106, 6, 817-820.

  • EFSA Panel on Biological Hazards (BIOHAZ). Scientific opinion on the risk posed by Shiga toxin-producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds. EFSA J., 2011, 9, 1–101.

  • Rui, L. and Zhang, L.Y. Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts. Journal Food Science Technology, 2017, 54, 4, 995–1001

  • IS: 5401(Part 1). General guidance for the enumeration of Coliforms, Bureau of Indian standards, Indian standard. N. Delhi, 2002.

  • AOAC. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, 1995.

  • IS: 5402. General guidance for the enumeration of microorganism-colony count technique at 30˚C, Bureau of Indian Standard. Indian standard. N. Delhi, 2002.

  • IS: 5403. Method for yeast and mold count of foodstuffs and animal feeds, Bureau of Indian standards. Indian standard N. Delhi, 1999.


Abstract Views: 397

PDF Views: 1




  • Vitamin- C Retention in Commercially available Mung Bean (Vigna Radiate) Sprouts

Abstract Views: 397  |  PDF Views: 1

Authors

Shashi Prabha
Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, India
Sangeeta Goomer
Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, India

Abstract


The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS). Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively. Titrable acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected. Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.


Keywords


Mung Beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf Life.

References





DOI: https://doi.org/10.21048/ijnd.2018.55.4.21371