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M. Sc. Dissertations

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20131
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Subject: Food Science and Technology × Author: Arora, Simran × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Study on the shelf life and nutritional quality of cowpea (Vigna unguiculata L. Walp) and moth bean (Phaseolus aconitifolius Jacq.) sprouts
    (CCSHAU, 2013) Arora, Simran; Siddiqui, Saleem
    The present investigation was conducted with the objective to enhance shelf life of cowpea and moth bean sprouts. The sprouts The cowpea and moth bean sprouts were obtained by soaking the seeds for 24 h at 25±1°C in a sprout maker and then subjected to various treatments viz., hot water dip (HWD) (50°C, 2 min), ethanol vapours (30 h) and UV-Irradiation (1h). After giving the treatments to sprouts, they were packed in plastic glasss, wrapped with perforated cling films and then stored at room (25±1°C) and low (7±1°C) temperature conditions. The cowpea sprouts developed strong off-flavour within one day of storage hence storage experiment could not be carried out. The moth bean sprouts were analyzed regularly at 24 h interval till end of shelf life for sprout length, sprout weight, ascorbic acid, antioxidant activity, polyphenol content, phytic acid, total plate count and overall acceptability. In the present investigation, an apparent increase in protein, and ash contents on % dry matter basis was observed in sprouts as compared to raw seeds. Sprout length and weight increased during storage. Sprout lengths of 1.53-2.33 cm at room temperature and 1.57-2.11 cm at low temperature were obtained in 48 h and 120 h, respectively. Ascorbic acid and antioxidant activity of sprouts first increased and then decreased significantly during storage, however for polyphenol and phytic acid, there was a progressive decrease with increase in storage period. The trends were similar at room and low temperature storage conditions. Total sugars and reducing sugars increased with increase in storage period. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid and antioxidant activity were maximum in ethanol vapours treated sprouts. All the treatment resulted in slight but significantly higher total and reducing sugars in sprouts with respect to control. All the treatments resulted in significant reduction in polyphenol and phytic acid content. The least polyphenol and phytic acid was observed in UV treated sprouts. There total plate count was not significantly affected by various treatments. The sprout continued to show acceptable scores upto 24 h at room temperature and 96 h at low temperature storage conditions. Hot water treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded from the present study that keeping quality of moth bean sprouts can be maintained upto 48 h at room temperature and 120 h at low temperature, as against 24 and 96 h, respectively under control conditions by subjecting the sprouts to hot water dip treatment of 500C for 2 min.