Evaluation of the effects of magnetic fields on the growth, development, and quality of bean sprouts

Bean sprouts are widely consumed due to their nutritional value, but the prevalent use of chemical agents during sprouting has raised significant food safety concerns. This study investigated the effects of a 150 mT magnetic field on germination, growth parameters, biochemical composition, and sensory quality of bean sprouts. Results demonstrated that seeds exposed to the 150 mT magnetic field exhibited enhanced germination rates and growth. Notably, root and shoot elongation significantly improved, and both total soluble sugars and ash content were higher compared to the control group. Furthermore, fresh weight yield significantly increased with magnetic field treatment. Sensory evaluation confirmed superior quality, with higher scores for sprouts exposed to the magnetic field. These findings suggest that applying a magnetic field represents an effective, chemical-free alternative to enhance bean sprout production and quality, addressing consumer health concerns associated with chemical growth promoters.