<b>Physicochemical, microbiological and sensory analysis of lentil sprouts, Precoz variety</b> - DOI: 10.4025/actasciagron.v31i4.317

Abstract

This trial aimed to evaluate a precocious variety of lentil (Lens esculenta), developed and grown in Argentina, named PRECOZ, to be used for sprout production, using a thermal polyurethane box with a lateral drain to allow the water to flow off. The process was carried out in darkness at room-controlled temperature. Germination began in the second day after the imbibing practice, while sprouts development came on until the sixth day, with 86% germination percentage. Eight days after sowing, weights were put on sprouts to create a physiological stress as well as to increase ethylene synthesis and improve the quality of produced sprouts. They were also submitted to microbiological tests, whose values were superior to 1.1 x 104 NMP g^-1 for fecal coliforms, with acidity of 2.64% and a pH of 5.48, with low acidity. There was no growth of Salmonella or Escherichia coli, once the levels were lower than 10 UFC g^-1. The physiochemical analyses, in 100 grams of sprouts, presented 54.34 g of carbohydrates; 6.24 g of crude fiber and 25.56 g of protein. Non-trained taster persons were submitted to sensory tests in order to compare, according to palatability, which was more acceptable – sprouts of alfalfa or beans. The acceptability of lentils was 73.3%, with only 13.3% of rejection and 13.3% of indifference; these results were inferior to beans, which had 96.7% of acceptability and 3.3% of rejection, as well as alfalfa, which had 83.3% of acceptability and 10.00% of rejection. According to the low rejection and indifference, it is possible to suggest that the studied variety of lentil can be used in the production of sprouts, as a nutritional nourishing complement.