Improving Microbiological Safety of Germinated Broad Bean Seeds

Abstract

Germinated seeds of broad beans are widely used for their high nutritional value, but their microbiological safety during production and storage requires special attention. This study aimed to investigate effective ways to increase the microbiological safety of germinated seeds based on bio-activated seed and grain. Experiments were conducted on the Windsor variety of broad beans to find the optimum conditions for germination and storage. Short-term hydrothermal treatment and removal of the seed shell were found to be effective in improving the microbiological purity of bio-activated faba bean seeds. Accelerating the process of preparing the propagated samples increased their yield and enhanced the nutritional value of the final product. The study also investigated the change in microbiological contamination of germinating seeds of broad beans during storage in the cold. Storing sprouted seeds in an insoluble form at a temperature of +6°C in polyethylene bags up to four days was found to ensure their safety. The development of a safer and more secure method of deriving germinated raw material and semi-finished goods for nutritional rations would open up functional usage of derived products