Technical variables influencing the seed germination of winged bean (Psophocarpus tetragonolobus) seed

Minh, N.P. (2021) Technical variables influencing the seed germination of winged bean (Psophocarpus tetragonolobus) seed. Food Research (Malaysia), 5. pp. 205-211. ISSN 2550-2166

The demand for sprouted seeds as dietetics and exotic healthy foods has recently increased. Winged bean seeds contain both nutritional composition and antinutrients. In order to convert this seed into healthy food, the winged bean was germinated into a vegetable sprout. In this research, the influence of soaking and sprouting conditions on the physicochemical and sensory attributes of sprouts was observed. Results showed that winged bean should be soaked in water at 34oC in 7 hrs, water to solid 3/1. The soaked seed was drained for 15 mins and incubated at temperature 36oC for 18 hrs. Following these parameters, the winged bean sprout achieved extended length (46.25±0.02 mm), vitamin C (124.13±0.01 mg/100 g), total phenolic content (997.34±1.14 mg GAE/100 g) and overall acceptance (8.94±0.02). Soaking terms for sprouting could improve the nutritional attribute of the winged bean as a functional foodstuff.

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Abstract

The demand for sprouted seeds as dietetics and exotic healthy foods has recently increased. Winged bean seeds contain both nutritional composition and antinutrients. In order to convert this seed into healthy food, the winged bean was germinated into a vegetable sprout. In this research, the influence of soaking and sprouting conditions on the physicochemical and sensory attributes of sprouts was observed. Results showed that winged bean should be soaked in water at 34oC in 7 hrs, water to solid 3/1. The soaked seed was drained for 15 mins and incubated at temperature 36oC for 18 hrs. Following these parameters, the winged bean sprout achieved extended length (46.25±0.02 mm), vitamin C (124.13±0.01 mg/100 g), total phenolic content (997.34±1.14 mg GAE/100 g) and overall acceptance (8.94±0.02). Soaking terms for sprouting could improve the nutritional attribute of the winged bean as a functional foodstuff.

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Item Type:	Article
AGROVOC Term:	Psophocarpus tetragonolobus
AGROVOC Term:	bean sprouts
AGROVOC Term:	functional foods
AGROVOC Term:	germination
AGROVOC Term:	soaking
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	phenolic compounds
AGROVOC Term:	nutritive value
Geographical Term:	vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	02 Jul 2025 01:19
Last Modified:	02 Jul 2025 01:19
URI:	http://webagris.upm.edu.my/id/eprint/2922

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