ABSTRACT

Worldwide, there has been increasing shift in healthy eating, especially fresh, ready-to-eat, functional food, such as sprouted seeds and microgreens. The present study describes the comparative analysis of carbohydrates, proteins, phenolics, flavonoids and antioxidants present in sprouts and micro-greens of Vigna radiata (moong dal), Cicer arietinum (chick pea), Phaseolus vulgaris (rajma), and Vigna mungo (urad dal). The content of phytochemicals presents in the legumes change during different growth stages of plant growth and development. In the present study we found that sprouts of Phaseolus vulgaris (rajma) had the highest amount of antioxidants (1.7357mgAAE/gm), but Vigna mungo (urad dal) sprouts were found to contain the highest amount of phenolics (10.432mgTAE/gm). In case of microgreens, the highest protein levels were found in Cicer arietinum (chick pea) microgreens (2.315mg/ml). The sprouts of Vigna mungo (urad dal) were found to be containing the highest amount of ascorbic acid (0.9mg/ml). It was found that Vigna mungo (urad dal) contained the highest amount of chlorophyll during its sprouting stage (30.279mg/g). The microgreens of Cicer arietinum (chick pea) and Phaseolus vulgaris (rajma) were found to contain similar amounts of reducing sugars (215.82mg/ml) which were higher than the reducing sugars present in micro-greens and sprouts of urad and moong dal. The sprouts of Vigna mungo (urad dal) were found to contain the highest amount of flavonoids (97.08mgAAE/gm). Keywords: antioxidants, nutraceutical, sprouts, microgreens, Vigna radiata (moong dal), Cicer arietinum (chick pea), Phaseolus vulgaris (rajma), Vigna mungo (urad dal)
Publication date: 01/03/2026

https://ijbpas.com/pdf/2026/March/MS_IJBPAS_2026_9843.pdf

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https://doi.org/10.31032/IJBPAS/2026/15.3.9843