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Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungo L.)

Limwiwattana, Danaipot, Tongkhao, Kullanart, Na Jom, Kriskamol
Journal of food processing and preservation 2016 v.40 no.2 pp. 306-315
Vigna mungo, air temperature, amino acids, antinutritional factors, black gram, disaccharides, metabolites, nutritive value, organic acids and salts, principal component analysis, raffinose, relative humidity, sprouting, stachyose
The sprouting process has a significant impact on the production yield and the nutritional quality of legume sprouts. In this study, we observed the effects of sprouting conditions on the metabolic profiles of black gram sprouts, specifically, incubating temperature and relative humidity. The principal component analysis exhibited obvious separation and grouping between the different sprouting temperature and relative humidity in which the intact black gram was incubated. The results showed that the optimum conditions for sprouting were a temperature of 35C and relative humidity of 80%. The semiquantitative analysis of some metabolite compounds revealed accelerated level of mono‐ and disaccharides, as well as amino acids and organic acids in the sprouts germinated in the optimum condition compared with other conditions. The sprouting also diminished antinutritional factors, as well as flatulent‐causing tri‐ and tetrasaccharides, i.e., raffinose and stachyose, respectively. PRACTICAL APPLICATIONS: Optimal temperature and relative humidity in sprouting process of black gram yielded high quality sprouts through metabolic profiles.