Effect of Environment and Genotype on Alfalfa Sprout Production1

Alfalfa (Medicago sativa L.) sprouts are rapidly increasing in popularity in salads and sandwiches in the USA. Methods for growing sprouts are nearly as varied as the number of growers. We examined genetic and environmental influences on germination of alfalfa seed for human consumption. Six cultivars representing a broad range in fall dormancy were germinated under varying environmental conditions including temperature, light duration, amount and frequency of water application, and number of days to harvest. Sprouts were evaluated for fresh weight (yield), nutritional value, and taste acceptability. On a dry weight basis, sprouts were higher in percentage protein than ungerminated seed. Total protein, however, decreased as the seed sprouted. Fresh weight and percentage protein were negatively correlated. Cultivars differed significantly in yield and quality. Sprouts grown for high nutritional value provided a greater percentage of the Recommended Dietary Allowance (RDA) than sprouts grown for high fresh weight. Considering the relatively small nutritional difference between sprouts grown for high fresh weight and high quality, it may be sufficient for sprout growers to concentrate solely on improving fresh weight yield rather than nutritional quality of alfalfa sprouts. Favorable environments are recommended for producing sprouts of either high nutritional quality or high fresh weight.