EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (Vigma radiata L.) SPROUTS

Abstract

Seeds of mung bean (Vigma radiata L.) were germinated for 7 days in dark, and the sensory quality of their sprouts was compared using a descriptive sensory analysis and consumer testing. In the descriptive analysis a trained panel (n=9) rated the sprouts for appearance, odour, taste and texture. In the affective tests the panelists rated the sprouts for overall quality. Changes in the contents of total phenolics and tannins were monitored for 7 days of germination using spectrophotometric methods. The results proved that the time of germination had a significant effect on the sensory profiles of the samples. All analysed attributes differentiated statistically significantly the sensory profiles of the sprouts. The overall sensory quality of 3-day-old sprouts was essentially better than that of the other samples. A statistically significant correlation was found between the total phenolics and the overall quality (p=0.05), the total phenolics and bitterness (p=0.01), the total phenolic and astringency (p=0.05), proanthocyanidins and bitterness (p=0.01), astringency and the overall quality (p=0.05), as well as bitterness and the overall quality (p=0.05).