Assessment of suitability of mungbean, chickpea and cowpea cultivars for edible sprouts

Abstract

Five cultivars of munghean (Vigna radiata), PAU 911, ML 818, SML 668, ML 267 and ML 613, four of chickpea (Cicer arietimun L) PBG 5, GPF 2, PDG 4 and PBG 1 and a cowpea (Vigna unguiculata) cultivar, CL. 367 recommended for cultivation in Punjab and other northern states of India were evaluated for their suitability for preparing quality sprouts for domestic as well as commercial purposes. The maximum sprout yield was observed after 20 hours of germination in the five cultivars of mungbean ranging from 253 to 279 g/100g. Chickpea variety PBG 5 had maximum sprout yield (217 g/100 g) after 48 and 60 hours of germination. The sprout yield of cowpea ranged between 209-214 g/100 g for different germination periods. The highest overall acceptability among mungbean cultivars was for PAU 911 (8.6) followed by ML 267 (7.9). The over all acceptability was significantly (p=0.05) higher in chickpea varieties PBG 1 and PDG 4 (8.0). Cowpea variety CL 367 had an over all acceptability score of 7.9. The results concluded that of mungbean PAU 911, of chickpea PBG 5 and of cowpea CL 367 had maximum sensory attributes, higher germination capacity as well as sprout yield, so are best suited for sprout making.