Sprouting characteristics and nutritional changes of different mungbean (Vigna radiata radiata L./Wilczek) varieties

The sprouting characteristics and proximate analysis of ten mungbean (Vigna radiata L. Wilczek) varieties were investigated to identify the high sprout-yielding mungbean varieties and to determine the nutritional qualities of their sprouts. Sprouting was done following the procedure done by the local sprout producers. Seeds were washed, soaked, drained and watered at three-hour interval for 3 days in a simulated sprouting room with temperature of 26-28 deg C and relative humidity ranging from 87-89%. 'Pag-asa 3' consistently gave the highest mean hypocotyls length of 34.63 mm. The longest sprout lengths were observed in 'Imported yellow variety' (92.67 mm), 'Pag-asa 3' (86.51 mm) and 'NSIC mg 14' (85.66 mm). Sprout diameter is not significantly different among the varieties evaluated. 'Pag-asa 3' produced the highest mean sprout weight on the second day of sprouting and showed a significant difference compared with the other mungbean varieties tested. 'Imported yellow variety' outweighed 'Pag-asa 3' in terms of sprout weight though the difference is not statistically significant. Small-seeded mungbean seeds can yield sprouts 6-9 times their initial weight after 2-3 days of sprouting. A 300-g composite samples from the top three mungbean varieties ('Pag-asa 3', 'Imported yellow variety' and 'NSIC mg 14'), in terms of sprouting characteristics, were subjected to nutrient proximate analysis and iron content. Results of proximate and chemical analysis proved that sprouting increased the moisture content, ash content, crude protein content and crude fiber content, but lowered the crude fat content and iron content of the mungbean seeds. The study revealed that seed size influences the sprout yield production of mungbean. The nutrient proximate analysis also showed that sprouting improved the nutritional worth of mungbean in terms of higher concentration of nutrients and improved protein content.