Effect of some factors on the quality of black bean sprouts

Tóm tắt

Black bean sprouts are high in nutritional value with vitamins, minerals, amino acids, fiber, vitamin C and anthocyanin. The study was conducted as following: Black beans were soaked at temperatures of 25 °C, 30 oC, 35 oC, 40 oC and for period of 2 hours, 3 hours, 4 hours, 5 hours. The substrates were surveyed as ash, cotton towel, sand and paper tissue. Seeds were sown at density of 25 seeds, 50 seeds, 75 seeds, 100 seeds in the same unit area of 60 cm2. The times of irrigation were investigated with once, twice, three times for the substrate in a day. Finally, the study compared the differences in nutrients content of black bean sprouts and green bean sprouts as well as evaluated the sensory of two products. The results of the study showed that: soaking black beans at 30oC for four hours gave the best germination ability. The most suitable type of substrate was sand. The appropriate sowing density was 75 seeds /60 cm2. The optimal number of irrigation every day was twice. Nutrients content of black bean sprouts and green bean sprouts were as following: Moisture (82.2%, 86.4%), Protid (7.7%; 8.1%), total sugar (11.7%; 12.3%), vitamin C (34.10 mg%; 28.50 mg %), anthocyanin (6.8 mg/kg; 0mg/kg). The sensory evaluation result showed that black bean sprouts were more highly appreciated by consumers for structure and preference.

Từ khóa: Black bean sprouts, soaking, substrate, sowing density, anthocyanin

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