Comparison among beans species for food sprouts yield
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/29167 |
Resumo: | This study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability. Determinations of water content, germination, vigor and water uptake curve in seeds were carried out. Microbiological analyses, acidity, protein, iron, calcium and tannin were also recorded in the sprouts and acceptability was measured by sensorial analysis. The experimental design was completely randomized in a factorial scheme (4 X 4). The mung and cowpea beans seeds have shown the best physiological quality. The sprouts have shown microbiological quality in accordance with law. The mung beans have shown the highest sprout yield (695.32 g) and were six times higher than their initial mass. The sprout yield with common and cowpea beans species were not statistically significant; thus, it is necessary to study new methodologies. The highest protein (21.17 g) and iron contents (9.25 mg) were observed in mung beans sprouts, while calcium (360 mg) and tannin contents (34.58%) were the highest in azuki beans sprouts. The mung and azuki beans sprouts have shown similar results in sensorial analysis and both showed good acceptability and satisfaction index above 70%. |
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Comparison among beans species for food sprouts yield Comparison among beans species for food sprouts yield Seed germinationNutritionSensorial analysisAgricultural SciencesThis study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability. Determinations of water content, germination, vigor and water uptake curve in seeds were carried out. Microbiological analyses, acidity, protein, iron, calcium and tannin were also recorded in the sprouts and acceptability was measured by sensorial analysis. The experimental design was completely randomized in a factorial scheme (4 X 4). The mung and cowpea beans seeds have shown the best physiological quality. The sprouts have shown microbiological quality in accordance with law. The mung beans have shown the highest sprout yield (695.32 g) and were six times higher than their initial mass. The sprout yield with common and cowpea beans species were not statistically significant; thus, it is necessary to study new methodologies. The highest protein (21.17 g) and iron contents (9.25 mg) were observed in mung beans sprouts, while calcium (360 mg) and tannin contents (34.58%) were the highest in azuki beans sprouts. The mung and azuki beans sprouts have shown similar results in sensorial analysis and both showed good acceptability and satisfaction index above 70%.This study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability. Determinations of water content, germination, vigor and water uptake curve in seeds were carried out. Microbiological analyses, acidity, protein, iron, calcium and tannin were also recorded in the sprouts and acceptability was measured by sensorial analysis. The experimental design was completely randomized in a factorial scheme (4 X 4). The mung and cowpea beans seeds have shown the best physiological quality. The sprouts have shown microbiological quality in accordance with law. The mung beans have shown the highest sprout yield (695.32 g) and were six times higher than their initial mass. The sprout yield with common and cowpea beans species were not statistically significant; thus, it is necessary to study new methodologies. The highest protein (21.17 g) and iron contents (9.25 mg) were observed in mung beans sprouts, while calcium (360 mg) and tannin contents (34.58%) were the highest in azuki beans sprouts. The mung and azuki beans sprouts have shown similar results in sensorial analysis and both showed good acceptability and satisfaction index above 70%.EDUFU2015-11-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/2916710.14393/BJ-v31n6a2015-29167Bioscience Journal ; Vol. 31 No. 6 (2015): Nov./Dec.; 1682-1691Bioscience Journal ; v. 31 n. 6 (2015): Nov./Dec.; 1682-16911981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/29167/17380Brazil; ContemporaryCopyright (c) 2015 Joseli Viviane Ditzel Nunes, Lúcia Helena Pereira Nóbrega, Claudia Tatiana Araujo da Cruz-Silva, Fábio Palczewski Pachecohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNunes, Joseli Viviane DitzelNóbrega, Lúcia Helena PereiraCruz-Silva, Claudia Tatiana Araujo daPacheco, Fábio Palczewski2022-05-05T16:34:24Zoai:ojs.www.seer.ufu.br:article/29167Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-05T16:34:24Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Comparison among beans species for food sprouts yield Comparison among beans species for food sprouts yield |
title |
Comparison among beans species for food sprouts yield |
spellingShingle |
Comparison among beans species for food sprouts yield Nunes, Joseli Viviane Ditzel Seed germination Nutrition Sensorial analysis Agricultural Sciences |
title_short |
Comparison among beans species for food sprouts yield |
title_full |
Comparison among beans species for food sprouts yield |
title_fullStr |
Comparison among beans species for food sprouts yield |
title_full_unstemmed |
Comparison among beans species for food sprouts yield |
title_sort |
Comparison among beans species for food sprouts yield |
author |
Nunes, Joseli Viviane Ditzel |
author_facet |
Nunes, Joseli Viviane Ditzel Nóbrega, Lúcia Helena Pereira Cruz-Silva, Claudia Tatiana Araujo da Pacheco, Fábio Palczewski |
author_role |
author |
author2 |
Nóbrega, Lúcia Helena Pereira Cruz-Silva, Claudia Tatiana Araujo da Pacheco, Fábio Palczewski |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Nunes, Joseli Viviane Ditzel Nóbrega, Lúcia Helena Pereira Cruz-Silva, Claudia Tatiana Araujo da Pacheco, Fábio Palczewski |
dc.subject.por.fl_str_mv |
Seed germination Nutrition Sensorial analysis Agricultural Sciences |
topic |
Seed germination Nutrition Sensorial analysis Agricultural Sciences |
description |
This study aimed at identifying beans species for food sprouts yield and comparing them according to physical, physiological, microbiological quality, chemical composition, as well as verifying their acceptability. Determinations of water content, germination, vigor and water uptake curve in seeds were carried out. Microbiological analyses, acidity, protein, iron, calcium and tannin were also recorded in the sprouts and acceptability was measured by sensorial analysis. The experimental design was completely randomized in a factorial scheme (4 X 4). The mung and cowpea beans seeds have shown the best physiological quality. The sprouts have shown microbiological quality in accordance with law. The mung beans have shown the highest sprout yield (695.32 g) and were six times higher than their initial mass. The sprout yield with common and cowpea beans species were not statistically significant; thus, it is necessary to study new methodologies. The highest protein (21.17 g) and iron contents (9.25 mg) were observed in mung beans sprouts, while calcium (360 mg) and tannin contents (34.58%) were the highest in azuki beans sprouts. The mung and azuki beans sprouts have shown similar results in sensorial analysis and both showed good acceptability and satisfaction index above 70%. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29167 10.14393/BJ-v31n6a2015-29167 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29167 |
identifier_str_mv |
10.14393/BJ-v31n6a2015-29167 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29167/17380 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 31 No. 6 (2015): Nov./Dec.; 1682-1691 Bioscience Journal ; v. 31 n. 6 (2015): Nov./Dec.; 1682-1691 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069075424215040 |