Vitamin- C retention in commercially available mung bean (Vigna radiate) sprouts


  • Aditi Mahavidyalya University of Delhi, Department of Home Science (NHE), Bawana, 110039, India
  • Lady Irwin College (University of Delhi), Department of Food and Nutrition, New Delhi, 110002, India


The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS). Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively. Titrable acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected. Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.

Keywords: Mung beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf life


Mung beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf life

Subject Discipline

Food & Nutrition; Food science & processing

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