Effect of Sprouting on the Physico-Chemical Properties of Mung Bean Seeds

Abstract

The physico-chemical properties of seed are significant in designing equipment, marketing for evaluating seed quality. In this context, physico-chemical properties of three varieties of mung bean seeds, physical properties and germination properties during the sprouting period were evaluated. The average length, width and thickness were 4.64 mm, 3.64 mm and 3.26 mm at moisture content 10.70% on a dry weight basis. Hydration capacity ranged from 0.041 to 0.050 g/seed and hydration index ranged from 0.921 to 1.062, whereas swelling capacity ranged from 0.035 to 0.045 ml/seed and swelling index ranged from 0.927 to 1.447. Maximum sprout length and the germination rate were recorded in the variety SGC-20 at 96 h germination period as 45.56 mm and 96.67% respectively followed by the variety SGC-16 while IPM-02-3 reported lower sprout length and germination rate. Hence, the variety SGC-20 is best for consumption as sprouts among the three varieties.