Sprouts and shelled sweet corn kernels are highly nutritious but have severe safety and short shelf life issues. The developed process can ensure microbiological safety, wholesomeness with a value addition in terms of reduced anti-nutritional factors.

1. It can be stored up to 15 days at refrigerated temperature (5±2°C) in packed condition.
2. Hygienic (safe) and nutritious with retained antioxidant capacity during storage.
3. Sensory and texture quality well acceptable.
4. Better option for consumers due to reduced anti-nutritional factors in processed sprouts.
5. Suitable for all age groups.

1. Legume sprouts can be made available in various retail shops, and canteens for consumers as safe and nutritious Ready-to-Eat (RTE) food.
2. Better option for consumers as these processed legume sprouts contain reduced level of anti-nutrients.
3. Shelled sweet corn kernels can be used as safe and nutritious Ready-to-Cook (RTC) convenient food.

Legume sprouts and sweet corn kernels are highly nutritive food consumed worldwide for health promoting attributes. The current technology deals with process development to address the issues of safety, short shelf life and poor germination efficiency of seeds during winter season (Temp. < 20°C). The unprocessed sprouts and shelled sweet corn kernels possessed pathogens including coliforms such as Escherichia coli and Staphylococcus aureus. The processing reduced these pathogens to undetectable level, extended the shelf life of these products up to 15 days and also reduced anti-nutritional factors particularly in sprouts which affects bioavailability of minerals and proteins, and may often cause toxicity. The combination of process included thermosonication or blanching, ascorbate dip, air drying, packing and gamma irradiation (i.e. an internationally approved process).

1. Pre-seed treatment improved germination percentage during winter
2. The technology ensured hygiene and safety of the product during storage
3. Nutritious and organoleptically acceptable product
4. Reduced anti-nutritional factors in legume sprouts
5. Process retained antioxidant capacity of sprouts and sweet corn kernels during storage
6. Extended storage life needed for its availability in domestic market
7. Suitable for all age groups

1. Legume sprouts can be made available in various retail shops, and canteens for consumers of all age group as safe and nutritious Ready-to-Eat (RTE) food
2. Better option for consumers as these processed legume sprouts contain reduced level of anti-nutrients
3. Shelled sweet corn kernels can be used as safe and nutritious Ready-to-Cook (RTC) convenient food

RAW MATERIALS

1. Sprout seeds & sweet corn cobs. All the raw materials required are available in the local market.

EQUIPMENTS

1. Sonicator bath with temperature control, tank with in-built water cooling capacity (10±1°C)
2. Sealing machine
3. Sprout maker
4. Irradiation facility near the preparation centre

SPACE

1. A room with 500 ft² area (25’ x 20’)

POWER

1. Both single & three phase power connection

MANPOWER

1. One skilled technician and two unskilled labors would be adequate for processing of 100 kg sprouts or sweet corn kernels. Actual manpower would depend on production capacity.