Microgreens have been consumed by different cultures for many years. The main reason for this is that microgreens are additive-free, natural, and can be easily grown even at home. In this research, green lentil and mung bean microgreens were produced, harvested, and finally dried in two different dryers (conventional dryer and microwave). The drying process was carried out at 3 different temperatures in a conventional dryer and at 3 different microwave powers in a microwave oven. It was calculated that the moisture values of dry green lentil microgreens and dry mung bean microgreens varied between 11.97 ± 1.22–12.52 ± 0.13% and 14.61 ± 0.65–18.86 ± 1.21%, respectively. It was found that dried samples had higher L* and a* values and lower b* and C* values than fresh microgreens. The best drying models for dried green lentil and mung bean microgreens were determined to be the Henderson and Pabis and Modified Page models, respectively. It was determined that both TFM and antioxidant activity values of fresh microgreens were lower than those of dried microgreens. The differences between the groups in terms of water activity, TPC, and antioxidant activity results of dried green lentil microgreens and dried mung bean microgreens were found to be statistically significant (P < 0.05). This research not only examines drying technology from a scientific perspective but also hopes that the study data will serve as a guide for people to consume their own microgreens, both fresh and preserved by drying them, in their daily lives. This study will enable consumers to grow green lentil and mung bean microgreens, which are easy to grow at home. Following this, consumers can consume healthy alternatives with these nutritious dried green lentil and mung bean microgreens. The study not only provides consumers with information about growing and drying green lentil or mung bean microgreens but also serves as a guide for those wishing to grow other microgreens.
Fatma Coşkun Topuz (Tue,) studied this question.