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

Quality Assessment of Sprouted Mung Beans at Various Storage Temperatures


Affiliations
1 Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, India
2 Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, India
     

   Subscribe/Renew Journal


The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

Keywords

Mung Beans, Sprouts, Shelf Life, Storage, Temperatures, Quality.
User
Notifications

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

  • Sharma, S., Saxena, A.K., Bakshi, A.K. and Brar, J.S. Evaluation of different mung bean (Vigna radiata) genotypes for physicochemical and cooking quality characteristics. Ind. J Nutr. Diet., 2007, 44, 197–202.

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

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

  • Goyal, A., Siddiqui, S., Upadhyay, N. and Soni, J. Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts. J. Fd. Sci. Technol., 2011, 51, 708–714.

  • Mehta, P. and Bedi, B. In vitro protein and starch digestibility in selected germinated legume flours. Ind. J. Nutr. Diet., 1993, 30, 149–153.

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

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

  • DeEll, J.R., Vigneault, C. and Favre, F. Vacuum cooling and storage temperature influence the quality of stored mung bean sprouts. Horticulture Sci., 2000, 35, 891-893.

  • Varoquaux, P., Albagnac, G., Nguyen, T.C. and Varoquaux, F. Modified atmosphere packaging of fresh bean sprouts. J. Sci. Fd. Agr., 1996, 70, 224-230.

  • 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. J. Fd. Sci. Technol., 2017, 54, 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 300C, 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.

  • Alvarado, V. and Bradford, K.J. A hydrothermal time model explains the cardinal temperatures for seed germination. Plant Cell Environment, 2002, 25, 1061-1069.

  • Guo, X., Li, T., Tang, K. and Lui, R.H. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiate). J. Agri. Fd. Chem., 2012, 60, 11050–11055.

  • Fett, W.F., Fu, T.J., Tortorello, M.L. and Matthews, K.R. Seed sprouts: the state of microbiological safety. Microbiology of fresh produce. ASM Press, Washington, DC. 2006, 167-219.


Abstract Views: 457

PDF Views: 3




  • Quality Assessment of Sprouted Mung Beans at Various Storage Temperatures

Abstract Views: 457  |  PDF Views: 3

Authors

Shashi Prabha
Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, India
Sangeeta Goomer
Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, India

Abstract


The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

Keywords


Mung Beans, Sprouts, Shelf Life, Storage, Temperatures, Quality.

References





DOI: https://doi.org/10.21048/ijnd.2019.56.1.21370