Foodservice Systems: Comparison of Production Methods and Storage Times for Alfalfa Sprouts

Four foodservice production methods for growing alfalfa sprouts were compared. Growing sprouts using the Glass Container Method resulted in the largest numerical yield of sprouts (242g of sprouts/50g of seed), the smallest growth of bacteria (3.4 × 108 colony forming units/g) and the smallest total direct labor time (30 ± 2 min). Sensory evaluation of 1 and 14-day old sprouts indicated that although panelists could differentiate between treatments (p < 0.99) in a triangle test, no statistically significant preference for 1 or 14- day old sprouts could be detected. Service of sprouts at ≤3 days post-harvest is recommended to provide a product of highest possible nutritional value (≥12.02 mg ascorbic acid/100g alfalfa sprouts).