Effect of water spraying time on nutritional quality of mung bean sprouts
https://doi.org/10.26832/24566632.2025.1001020
Abstract
The study evaluates the effect of spraying time on growth and nutritional quality of sprouts from two mung bean varieties. The experiment was conducted using a Completely Randomized Design (CRD) with four replications. This study used two factors experiment (variety and spraying time) comprised three treatments for the two mung bean varieties, BARI Muge Bean 2 and BARI Muge Bean 5. The water spraying times were categorized T1 (15 seconds), T2 (18 seconds) and T3 (20 seconds). Data were collected in the Plant Biotechnology Lab and Post Harvest Lab, PSTU. Significant variations were observed in the result; the highest sprout shoot length (6.05 cm) and root length (1.10 cm) were recorded in T3. Additionally, the highest fresh sprout weight was with T3 measuring (25.90 g). Regarding chemical parameters, the highest values were noted as follows: pH in T3 (6.49), Total Soluble Solids (TSS) in T1 (7.22%,), vitamin C in T3 (13.20 g), anthocyanin in T3 (77.50 mg), antioxidants content in T3 (126.40 mg), phenol content in T3 (146.72 mg), carbohydrate in T3 (6.08 g), total sugar in T1 (4.22 g) and reducing sugar in T1 (2.17 g). In conclusion, the combination of longer spraying time and the BARI Mung Bean 5 variety produced higher quality sprouts and enhanced biochemical content, with the exception of pH, TSS, and sugar levels. Future research should explore additional factors affecting sprout quality.
Keywords:
Mung bean, Spraying time, Sprout parameters, VarietyDownloads
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