Technical variables influencing the seed germination of winged bean
(Psophocarpus tetragonolobus) seed

N.P. Minh

doi:10.26656/fr.2017.5(5).406

Abstract

The demand for sprouted seeds as dietetics and exotic healthy foods has recently increased. Winged bean seeds contain both nutritional composition and antinutrients. In order to convert this seed into healthy food, the winged bean was germinated into a vegetable sprout. In this research, the influence of soaking and sprouting conditions on the physicochemical and sensory attributes of sprouts was observed. Results showed that winged bean should be soaked in water at 34oC in 7 hrs, water to solid 3/1. The soaked seed was drained for 15 mins and incubated at temperature 36oC for 18 hrs. Following these parameters, the winged bean sprout achieved extended length (46.25±0.02 mm), vitamin C (124.13±0.01 mg/100 g), total phenolic content (997.34±1.14 mg GAE/100 g) and overall acceptance (8.94±0.02). Soaking terms for sprouting could improve the nutritional attribute of the winged bean as a functional foodstuff

Highlights

Sprouting is a simple and cheap method to provide healthy foodstuffs with high yield, without complicated utensils, in a short production cycle in a small warehouse (Delian et al, 2015; Kyriacou et al, 2016; Paolo et al, 2019)
The ascorbic acid content in mung beans increases during germination (Shah et al, 2011) and directly alters the total phenolic content greatly affecting the antioxidant capacity of sprouts (Lopez-Amoros et al, 2006)
When the soaking temperature increased in the range of 30-34oC, the sprout length extended from 24.71±0.03 to 29.14±0.03 mm

Summary

Introduction

Sprouting is a simple and cheap method to provide healthy foodstuffs with high yield, without complicated utensils, in a short production cycle in a small warehouse (Delian et al, 2015; Kyriacou et al, 2016; Paolo et al, 2019). Sprouting induces a mild accumulation of the total polyphenolic content (AlvarezJubete et al, 2010; Pal et al, 2016). The ascorbic acid content in legumes is quite low, those accumulated greatly in sprouted barley (Danisova et al, 1994) and wheat (Yang et al, 2001; Plaza et al, 2003) is due to its de novo synthesis (Lemmens et al, 2018). Germination induces the accumulation of total phenolic content in lupin seeds (Duenas et al, 2009). The ascorbic acid content in mung beans increases during germination (Shah et al, 2011) and directly alters the total phenolic content greatly affecting the antioxidant capacity of sprouts (Lopez-Amoros et al, 2006). Total phenolic content was degraded dramatically in germinated peanut and soybeans due to enzymatic reactions (Megat and Azrina, 2012). A high amount of antioxidants, bioactive substances and antioxidant activity were accumulated (Maninder et al, 2017)

Objectives

Results

Conclusion