Effects of ethanol vapours, hot water dip and ultraviolet irradiation treatments on nutritional quality of chickpea sprouts

The present investigation was conducted to study effects of various treatments on ascorbic acid, antioxidant activity, phytic acid, polyphenols and organoleptic quality of chickpea sprouts. Chickpea seeds were washed, soaked and allowed to sprout. The sprouts were subjected to various treatments viz., ethanol vapour (30 min), hot water dip (50°C for 2 min) and UV-Irradiation (10 kJm⁻² for 1 h). The chickpea sprouts were then packed in disposable glasses, wrapped with perforated cling films and stored at room (25±3°C) and low (7±0.5°C) temperature. The sprouts were analyzed at 24 h interval until the spoilage. Ascorbic acid and antioxidant activity of chickpea sprouts first showed the elevation and then reduced, however, polyphenols and phytic acid decreased progressively with storage period. Ascorbic acid and antioxidant activity of chickpea sprouts were highest in ethanol vapours treatment whereas maximum reduction of antinutritional factor was observed with UV-irradiation treatment. The sprouts showed acceptability upto 48 h at room temperature and 120 h at low temperature storage conditions.