African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6801

Full Length Research Paper

Effects of sprouting time on biochemical and nutritional qualities of Mungbean varieties

Syed Adil Shah 1, Aurang Zeb3, Tariq Masood2, Nadia Noreen2 , Sayed Jaffar Abbas2*, Muhammad Samiullah1, Md. Abdul Alim4 and Asim Muhammad5
  1Khyber Pakhtunkhwa Agricultural University Peshawar, Pakistan. 2Agricultural Research Institute Tarnab, Peshawar, Pakistan. 3Nuclear Institute for Food and Agriculture Tarnab, Peshawar, Pakistan. 4Faculty of Agriculture, University of Rajshahi, Bangladesh. 5Faculty of Biological Sciences, University of Science and Technology Bannu, Pakistan.
Email: [email protected]

  •  Accepted: 22 July 2011
  •  Published: 12 October 2011



Effect of sprouting time (0, 24, 48, 72 and 96 h) on the biochemical and nutritional qualities of two mungbean varieties (Ramzan and NM-98) was investigated. Seeds of mungbean varieties were sprouted in laboratory under room conditions (25°C). Starting from the second day of germination, and every day, dishes of germinating seeds were removed, oven-dried, weighed and milled for proximate and chemical analysis. Vitamin C was determined in the fresh samples without drying. Results revealed that in proximate composition, sprouting resulted in increase of most of the parameters except fat and NFE, which were significantly reduced. Sprouting also resulted in almost linear increase in the concentration of vitamin C and protein contents. Phytic acid decreased from an initial average value of 1.88 to 0.33% with 96 h sprouting. It can be concluded that sprouting improved the nutritional worth of the mungbean in terms of higher concentration of nutrients, reduced phytic acid, improved protein content and ascorbic acid.


Key words: Mungbean, germination, proximate composition, phytic acid, ascorbic acid.