Optimization of process of sprouting for lima beans (Phaseoluslunatus L.)

Abstract

A lima bean (Phaseolus lunatus L.), also commonly known as the butter bean, sieve bean, double bean or Madagascar bean is a legume grown for its edible seeds or beans. Lima bean is still regarded worldwide as a minor crop in spite of its ubiquity, diversity and yield potential. Lima Beans provide additional health benefits by sprouting it. In order to optimize soaking time and number of rinsing, the experiment was conducted using 4 levels of soaking time (4 h, 6h, 8h, and 10h) and number of rinsing interval, at room temperature (28 °C) desired sprouting is achieved, with response like sprouting percentage (%), sprout length(mm), bulk volume(ml), moisture content (%). The maximum percent sprouting (91.17%), sprouts length (15.7 mm) and moisture content (%) 130.61% dbwas found in lima bean sprouts in case of sample sprouted after 10 h soaking, 4th number of rinsing, each at 6 h ofinterval.