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Mung and Adzuki Bean Sprouts

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Advances in Plant Sprouts

Abstract

In the last few years, a paradigm shift has been observed in the eating habits and food choices of the population. People are getting more concerned about their diet’s health impact and have started adapting simple food products rather than processed ones. Therefore, people include seed sprouts and products derived from sprouts in their daily diet. Moreover, mung and adzuki bean sprouts are of high nutritive value, and people in countries like China, Japan, India etc., have been consuming them for centuries, as in their traditional food products. The physicochemical changes during sprouting can reduce the antinutritional factors like phytic acid in beans; additionally, the adzuki bean sprouting process helps soften the outer layer. Therefore, the overall nutritive value of sprouted mung and adzuki beans is increased along with improved digestibility. However, careless handling during the sprouting process led to various microorganisms’ growth, increasing the risk of health hazards. Therefore, proper care and improved methods for sprouting will aid in producing high-quality mung and adzuki bean sprouts, which can be further utilized in the production of various traditional and new food product development with a superior nutritive profile.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India

    Dilpreet Singh Brar & Vikas Nanda

  2. Post-Graduate Department of Food Sci and Technology, Khalsa College, Amritsar, Punjab, India

    Amritpal Kaur

Authors
  1. Dilpreet Singh Brar
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  2. Amritpal Kaur
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  3. Vikas Nanda
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Editors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Ishrat Majid

  2. Food Processing Center, University of Nebraska-Lincoln, Lincoln, NE, USA

    Bababode Adesegun Kehinde

  3. Food Technology, Islamic University of Scienceand Technology, Awantipora, Srinagar, Jammu and Kashmir, India

    Basharat Dar

  4. Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Longowal, Punjab, India

    Vikas Nanda

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Brar, D.S., Kaur, A., Nanda, V. (2023). Mung and Adzuki Bean Sprouts. In: Majid, I., Kehinde, B.A., Dar, B., Nanda, V. (eds) Advances in Plant Sprouts. Springer, Cham. https://doi.org/10.1007/978-3-031-40916-5_11

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