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Kidney Bean Sprouts and Lentil Sprouts

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Advances in Plant Sprouts

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Abstract

Pulses are among one of the cheapest and nutritious source having abundance of proteins and other essential nutrients for vegetarian especially in the developing countries. However, pulses like kidney bean and lentil also contains significant amount of anti-nutritional factors which are eliminated by simple processes like sprouting. Compared with raw pulses, sprouts are usually consumed after sprouting and are minimally processed to have improved nutrient profile and therefore have extensive consumer acceptance. During sprouting, functional bioactive compounds are increased to appreciable levels which lower the risk of many fatal disorders i.e. cardiovascular diseases (CVD), diabetes, inflammation, high blood pressure and cancer. The benefits of sprouting can be further promoted by the application of pre-treatments such as osmopriming, hydropriming and thermopriming. The functional composition of sprouts depends on the method of germination, presence of elicitors, seed weight and solution ratio, soaking time, temperature and light which thereby plays a critical role in their digestibility. Novel technologies including high pressure processing, radiation and ultrasonication improve accessibility of enzymes and reduce anti nutritional factors without altering nutritional profile and storage in low temperature are essential criteria for the acceptability of sprouts. The chapter aims to provide updated information on the scientific and technological interventions to improve and maintain the quality of the sprouted lentils and kidney beans to the highest level possible.

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Authors and Affiliations

  1. Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, HP, India

    K. C. Dileep, Kanchan Bhatt, Satish Kumar, Rakesh Sharma, Priyanka Rana, Monika Thakur & Priyanka Suthar

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  1. K. C. Dileep
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  2. Kanchan Bhatt
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  3. Satish Kumar
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  4. Rakesh Sharma
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  5. Priyanka Rana
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  6. Monika Thakur
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  7. Priyanka Suthar
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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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Dileep, K.C. et al. (2023). Kidney Bean Sprouts and Lentil 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_8

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