Comparison of Sensory Characteristics of Mung Bean Sprouts and Sunflower Sprouts


  • Chirat Sirimuangmoon Mae Fah Luang University


Mung bean, Sunflower, Sprout, Sensory evaluation, Descriptive analysis


Sprouts have been used as a dietary food source among health conscious consumers around the world. Many types of sprouts have been consumed such as alfalfa and mung bean sprouts. Sunflower sprout is a new type of sprout that is popular in Thailand in last few years. Nutritional properties of sprouts were studied but sensory characteristics of sprouts are limited. The objective of this research was to study the differences of sensory characteristics towards the top two most famous types of sprouts in Thailand including mung bean and sunflower sprouts. Sensory descriptive analysis was performed with 10 sprout samples in both fresh and cooked forms. Twenty seven attributes were developed and rated by trained panelists (n=12). The data was analyzed with analysis of variance and principal component analysis. The major factors affecting sensory characteristics of the samples were type of sprout and effect of heat treatment. Mung bean sprouts had a stronger intensity of yellow color of leaves, stem diameter, yam bean-like aroma, beany aroma, bean sprout aroma identity, sweetness, and juiciness than those characteristics in sunflower sprouts. In contrast, sunflower sprouts were generally characterized by having a higher intensity of green color of leaves and stem, leaf thickness, stem length, curvy shape of stem, sunflower oil flavor, sunflower identity  flavor, fresh/cool aroma, astringent, overall flavor intensity, fibrousness, and hard to swallow than those attributes in bean sprouts. After blanching, sunflower sprouts tended to have a lower intensity of white color of stem, waxy appearance, curvy shape of stem, fresh/cool aroma, crunchiness, overall flavor intensity, hard to swallow whereas green color of leaves, green aroma, and juiciness increased.


Download data is not yet available.


Akbas, E., Kilercioglu, M., Onder, O.N., Koker, A., Soyler, B., and Oztop, M.H. 2017. Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization. Journal of Functional Foods. 28(Supplement C):19–27.
Carpita, N.C., and Gibeaut, D.M. 1993. Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of the walls during growth. The Plant Journal. 3(1):1–30.
Chambers, E., and Koppel, K. 2013. Associations of volatile compounds with sensory aroma and flavor: The complex nature of flavor. Molecules. 18(5):4887.
Chavan, J.K., Kadam, S.S., and Beuchat, L.R. 1989. Nutritional improvement of cereals by sprouting. Critical Reviews in Food Science and Nutrition. 28(5): 401–437.
Chow, Y., Liew, T.H., Keh, H.H., Ko, A., Puah, S.M., Nguyen, T.B.V., Choi, W.J. 2007.
Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation. Biotechnology Journal. 2(11):1375–1380.
Deane G. 2013. Sunflowers: Seeds and More (Online). Available
sunflowers-seeds-and-more/. (13 October 2017).
Downum, K.R., Romeo, J.T., and Stafford, H.A. 2013. Phytochemical Potential of Tropical Plants: Springer US.
Huang, X., Cai, W., and Xu, B. 2014. Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time. Food Chemistry. 143(Supplement C):268–276.
Hübner, F. and Arendt, E.K. 2013. Germination of cereal grains as a way to improve the
nutritional value: A Review. Critical Reviews in Food Science and Nutrition. 53(8):853–861.
Lawless, H.T. and Heymann, H. 2010. Sensory Evaluation of Food: Principles and Practices: Springer New York.
Márton, M., Mándoki, Z., Zs, C., and Csapó, J. 2010. The role of sprouts in human nutrition. A review (Vol. 3): Acta Univ. Sapientiae, Alimentaria.
Nonogaki, H., Bassel, G.W., and Bewley, J.D. 2010. Germination—Still a mystery. Plant Science. 179(6):574–581.
Panda, H. 2013. The Complete Book on Fruits, Vegetables and Food Processing: NIIR Project Consultancy Services.
Paśko, P., Krośniak, M., Prochownik, E., Tyszka-Czochara, M., Fołta, M., Francik, R., Zagrodzki, P. 2018. Effect of broccoli sprouts on thyroid function, haematological, biochemical, and immunological parameters in rats with thyroid imbalance. Biomedicine and Pharmacotherapy. 97(Supplement C):82–90.
Raß, M., Schein, C., and Matthäus, B. 2008. Virgin sunflower oil. European Journal of Lipid Science and Technology. 110(7):618–624.
Rowe, H.C., Ro, D.-k. and Rieseberg, L.H. 2012. Response of sunflower (Helianthus annuus L.) leaf surface defenses to exogenous methyl jasmonate. PLoS ONE. 7(5).e37191.
Sang-Uk, C. 2013. Total Polyphenols and Bioactivity of Seeds and Sprouts in Several Legumes. Current Pharmaceutical Design. 19(34):6112–6124.
Sangronis, E., and Machado, C.J. 2007. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT - Food Science and Technology. 40(1): 116–120.
Sarich, C. 2013. 11 Reasons to grow and eat sunflower greens (Online). Avaiable: http://naturalsociety.comSteinka. (19 September 2013)
I., Barone, C., Parisi, S., and Micali, M. 2017. Colorimetric modifications in frozen vegetables. The Chemistry of Frozen Vegetables. 37–41.
Viacava, G.E., and Roura, S.I. 2015. Principal component and hierarchical cluster analysis to select natural elicitors for enhancing phytochemical content and antioxidant activity of lettuce sprouts. Scientia Horticulturae. 193(Supplement C):13–21.
Xue, D., Zhang, X., Lu, X., Chen, G., and Chen, Z.-H. 2017. Molecular and evolutionary mechanisms of cuticular wax for plant drought tolerance. Frontiers in Plant Science. 8(621).
Zia-Ul-Haq, M., Ahmad, M., and Iqbal, S. 2008. Characteristics of oil from seeds of 4 mungbean [Vigna radiata (L.) Wilczek] cultivars grown in Pakistan. Journal of the American Oil Chemists' Society. 85(9):851–856.
Zieliński, H., Frias, J., Piskuła, M. K., Kozłowska, H., and Vidal-Valverde, C. (2005). Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts. European Food Research and Technology. 221(1):78–83.




How to Cite

Sirimuangmoon, Chirat. 2018. “Comparison of Sensory Characteristics of Mung Bean Sprouts and Sunflower Sprouts”. Food and Applied Bioscience Journal 6 (Special):28-44.