author(s)
Saurabh Sanjay Bankar, Dipak A Jadhav and Priyadarshani R Mohite

abstract
Alfalfa (Lucerne and Medicago sativa) is the herb and corresponding legume seeds are of family Fabaceae. It is cultivated as an important forage crop in many countries around the world. Alfalfa is used as a food material since a long period due to variety of its nutritional benefits and properties which include high protein content, vitamins and minerals. The sprouts of alfalfa are also gaining much popularity these days because of their nutritional properties and high antioxidant content. The major drawback related to this sprout usage is the small shelf life of the sprouts. Limited studies have been reported earlier to increase the shelf life of the sprouts for making it available for a wide group of population for a longer period of time. Present review focuses on obtaining the sprouts in consumable form for a longer period of time and increasing its shelf life to make the nutritional benefits available to wider group of population.