Mungbean Sprout Production, Washing

Washing
Mungbean Sprout Production

	Choose good quality, premium grade mungbean seeds of medium size and smooth seed coats. Remove broken and shriveled seeds. Be sure that seeds are not treated with fungicides or insecticides.
	Small hard-seeded mungbean (as indicated in photo) often has poor germination and weak sprout growth. Large-seeded mungbean is also less economical since they result in fewer sprouts.
	Store seeds under cool and dry conditions to ensure high seed germination and sprout vigor. Beans stored under 0ºC and 85% relative humidity produce good quality sprouts. Seeds with 15% moisture can be safely stored for one year at 10ºC or below.
	Wash the seeds in fresh water, stirring vigorously 3-4 times to allow the empty, broken and light seeds to float. Remove the floating seeds and debris. Repeat washing using fresh water every time until the beans are thoroughly cleaned.
	In Taiwan, traditional earthenware and stone jars are used for sprouting mungbean seeds. These containers have holes near the bottom to drain out excess water.
	For larger quantity of seeds, use germination tanks of convenient size, preferably lined with tiles. Wash containers thoroughly with hot water (80ºC) before use. Big plastic containers will also do. Perform all sprouting operations in a sheltered place to protect the sprouts from light. Darkness ensures bright white and long mungbean sprouts. Moderate temperatures (23-28ºC) and high humidity (85-90%) in the sprouting room help produce good quality crispy sprouts.