American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2011.742.752PuranikV. MishraV. SinghNeelam RaiG.K. 9201169Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germinated green gram, a protein rich value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization, the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.4, 7.6, 7.8 and 7.9 for colour, flavour, texture and overall acceptability corresponding to optimum conditions. Pickle having composition 6ml vinegar, 4 g salt, 16 mL oil and 7 g garlic per 50 g pickle was found optimum. Triplicate samples were prepared using the optimum conditions and were evaluated for all the responses. Corresponding values for colour, flavour, texture and overall acceptability were 7.6, 8.6, 7.8 and 8.1, respectively which were comparatively higher than the predicted values. Therefore the said formulation was recommended for pickle. From the storage study of optimized pickle at room temperature for shelf life prediction, it was found that the pickle can be stored effectively for 60 days at room temperature without any significant change in the quality attributes of the pickle. Germinated green gram pickle is found nutritious in terms of high protein and fiber when compare with the germinated green gram. The protein rich pickle can be preserved by using oil and salt as a preservative up to two months at ambient temperature without any significant change in the sensory attributes of the pickle. Further study of effect of storage conditions on storage stability of protein rich pickle is required.]]>Chandrasekher, C.P. and J. Ghosh,2002211014Kataria, A., B.M. Chauhan and D. Punia,1989in vitro) of mungbean as affected by domestic processing and cooking.]]>32917Jood, S., S. Bishnoi and S. Sharma,1998427073Dostalova, J., P. Kadlec, J. Bernaskorva, M. Houska and J. Strohalm,200927S76S79Sanchez-Castillo, C.P., H.N. Englyst, G.J. Hudson, J.J. Lara and M.L. Solano,19947260281Cumming, J.H., L.M. Edmond and E.A. Magee,20041517Dostalova, J., P. Kadlec, J. Strohalm, J. Culkova and M. Houska,200727139142Sadana, B. and C. Chabra,200416133136Reddy, N.R., C.V. Balakrishnan and D.K. Salunkhe,1978Phaseolus mungo) seeds.]]>43540543Bau, H.M., C. Villaume, J.P. Nicolas and L. Mejean,1997Glycine max) seeds.]]>7319Lal, G.S.G. Siddappa and G.L. Tandon,2010pp: 235-269pp: 235-269Panda, S.H., M. Parmanick and R.C. Ray,2007Ipomoea batatas L.) into pickles.]]>3183101Indian Pharmacopoeia,1996Vol. 2,pp: 100-111pp: 100-111AOAC.,199015th Edn.,AOAC.,1997Ranganna, S.,19862nd Edn.,Pages: 1112Pages: 1112Murray, J.M., C.M. Delahunty and I.A. Baxter,200134461471Sivakumar, P.S., S.H. Panda, R.C. Ray, S.K. Naskar and L.K. Bharathi,201025706719Mishra, V., P. Mishra and G.K. Rai,2010375860Mishra, P., M. Verma, V. Mishra, S. Mishra and G.K. Rai,2011Emblica officinalis) chutney and its preservation by using class one preservatives.]]>6244252Kanu, P.J., H.M. Zhou, K.J. Kanu, K.X. Zhu, K.R. Zhu and H. Qian,2007Sesamum indicum L.) protein extractability with water and the analysis of the protein extracted for it amino acid profile.]]>6447455Telesphore, M. and Q. He,2009818061813Khattak, A.B., B. Nizakat and Aurangzeb,2007Vigna radiata L.).]]>2536542Bibi, N., Z. Aurang, B.K. Amal and S.K. Mohammad,2008Cicer arietinum L.).]]>32432