Abstract
This study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability. Determinations of water content, germination, vigor and water uptake curve in seeds were carried out. Microbiological analyses, acidity, protein, iron, calcium and tannin were also recorded in the sprouts and acceptability was measured by sensorial analysis. The experimental design was completely randomized in a factorial scheme (4 X 4). The mung and cowpea beans seeds have shown the best physiological quality. The sprouts have shown microbiological quality in accordance with law. The mung beans have shown the highest sprout yield (695.32 g) and were six times higher than their initial mass. The sprout yield with common and cowpea beans species were not statistically significant; thus, it is necessary to study new methodologies. The highest protein (21.17 g) and iron contents (9.25 mg) were observed in mung beans sprouts, while calcium (360 mg) and tannin contents (34.58%) were the highest in azuki beans sprouts. The mung and azuki beans sprouts have shown similar results in sensorial analysis and both showed good acceptability and satisfaction index above 70%.
Highlights
The common beans (Phaseolus vulgaris L.) are one of the most important components in Brazilian diet
This study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability
Averages followed by the same letter in the column do not differ by Tukey test at 5% probability
Summary
The common beans (Phaseolus vulgaris L.) are one of the most important components in Brazilian diet They contain proteins, carbohydrates, vitamins, minerals, fiber, lysine and phenolic compounds with antioxidant action that reduce disease incidence (EMBRAPA, 2011b; MACHADO; FERRUZZI; NIELSEN, 2008). They can be both consumed as grains and in several cooking ways, such as savory; salty dishes, salads, cakes, cookies, sweets and ice cream, and as sprouted seeds (MACHADO et al 2009; EMBRAPA, 2011a). The germination stadium is the richest in nutrients throughout plant development. They are mostly easy digested and assimilated by the organism. Its stadium is related to a predigestive process in which proteins are decomposed into amino acids, fats into fatty acids and complex carbohydrates into simple sugars (MAYER; POLJAKOFF-MAYBER, 1989; CARVALHO; NAKAGAWA, 2000)
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