Optimization of process of sprouting for moth beans (Vigna acontifolia L.)

Abstract

An affordable source of protein meal must be identified in order to prevent protein deficiency in emerging nations. The moth bean (Vigna aconitifolia L.), one of the key members of the Fabaceae family, ensures an outstanding nutritional content. Moth bean seeds are a rich source of protein in addition to carbohydrates, fatty acids, minerals and vitamins. For millennia, people have utilized sprouting, a traditional processing technique, to increase the nutritious content of cereals and legumes. Five levels of soaking time (2 h, 4 h, 6 h, 8 h and 10 h) and number of rinsings at interval of 6 hours, were used in the experiment to optimize both. At room temperature (28 °C), the desired sprouting was attained, with optimal responses such as 99.5% sprouting, 13.11 mm sprout length and 83.9% wb moisture content, when samples were soaked for 6 h followed by 4 gentle rinsings in water, each at 6 h of interval.