SUNIL BISHNOI AND ARADHITA B. RAY
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001 (Haryana), India
*(e-mail: sunil29gju@gmail.com; Mobile: 98132 52161)
(Received: April 26, 2024; Accepted: June 5, 2024)
ABSTRACT
Soybean sprouts contain several health-promoting phytochemicals with high antioxidant properties and lower anti-nutritional elements. The purpose of this study was to optimize the sprouting condition variables comprising steeping temperature, germination temperature, germination relative humidity, and germination time, and their relative effect on the morphological quality parameters such as sprout length, sprout weight, and productivity factor (the germination percentage). The response surface methodology (RSM) was utilized in this study to optimize the relationship of sprouting conditions. Sprouting conditions played a decisive role in determining the quality of sprouted soybeans. For the best quality soybean sprouts, the optimized values were 26°C, 24°C, 83%, and 3.5 days for steeping temperature, germination temperature, germination relative humidity, and germination time, respectively. The results were indicators for better production, handling, management, storage, and marketing of soybean sprouts.
Key words: Germination, soybean, optimization, sprouting parameters