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Sprouts and shelled sweet corn kernels are highly nutritious but have severe hygiene and shelf life issues. The current technology deals with process development to address the issues of safety, short shelf life and poor germination efficiency of seeds during winter season (Temp. < 20°C). Developed combination processing ensured microbial safety and extended shelf life up to 15 days for mung sprouts, chickpea sprouts, sweet corn kernels and 10 days in case of alfalfa sprouts when stored at 5±2°C. Processing also maintained the wholesomeness as well as reduced anti-nutritional factors of these products. The developed method could be an effective commercial strategy for ensuring safety and thereby promote its market access.