PHYSICAL AND FUNCTIONAL PROPERTIES OF SIX VARIETIES OF LENTIL (LENS CULINARIS MEDIK.)

ABSTRACT

Lentil is a valuable source of proteins, starch and non-starchy carbohydrates, minerals and micronutrients. The functional properties of flour that affect the sensory features of food are quite important to know the interaction and behaviour of different food ingredients during preparation, processing and storage of developed product. The aim of present research was to evaluate the physical and functional properties of lentil grains and flour. The bulk samples of six varieties of lentil LH-84-4, LH 89-48, L 9-12, LH 82-6, LH 90-54 and L4076 were obtained and evaluated for various physical and functional properties i.e. moisture content, grain hardness, grain weight, grain colour, cooking time, seed density, hydration capacity, hydration index, swelling capacity, swelling index water absorption, oil absorption, gelation capacity, gel consistency, emulsification capacity, swelling power, gelatinization temperature, nitrogen solubility index (NSI) and flour solubility. Results showed that variety L 9054 had maximum grain weight (32.4g), seed density (1.31g/ml), water absorption (1.28g/g), swelling capacity (5.0%) and nitrogen solubility index (50.3%). Whereas, variety LH 8948 had lowest grain hardness (8.0 kg/grain) and cooking time (36.60 min.). It may be concluded that variety L 9054 and LH 8948 had comparatively better physical and functional qualities.

KEYWORDS

REFERENCES

Adebowale, K. O. and Lawal, O. S. (2004) Comparative study of the functional properties of bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. J. Fd. Res. Int., 37: 355–365.
Aluko, R.E. and Yada, R.Y., (1997) Some physicochemical and functional properties of cowpea (Vigna Unguiculata) isoelectric protein isolate as a function of pH and salt concentration. Int. J. Fd. Sci.Nutr., 48:31-39.
AOAC, (1995) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.
Bhatty, R.S. (1988). Composition and quality of lentil (Lens culinaris Medik): a review. J. Can. Inst. Food Sci. Technol. 21: 144-160.
Combe, E., Pirman, T., Stekar, J., Houlier, M.L., Mirand, P,P. (2004) Differential effect of lentil feeding on proteosynthesis rates in the large intestine, liver and muscle of rats. J Nutr Biochem.15:12–17
Doyle, J.J., (1994). Phylogeny of the legume family: An approach to understanding the origins of nodulation. Annu. Rev. Ecol. Syst., 25: 325-349.
Ereifej, K.I. and Shibli, R.A. (1995) Physical, chemical and cooking characteristics of a ‘Landrace’ and three newly developed lentil cultivars grown in Jordon. J. Food sci. Technol. 32:27-30.
Erskine, W., Williams, P.C. and Nakoul, H. (1985) Genetic and environmental variation in the seed size, protein, yield and cooking quality of lentils Field Crop Res. 12:153-161.
Genovese, M.I. and Lajolo, F.M. (2001) Trypsin inhibitory activity of the bean (Phaseolus vulgaris L.): evaluation of critical method of the determinacy. J. Latin America nutrica. 51: 386-394.
Iyer, L. and Singh, U. (1997) Functional properties of wheat and chickpea composite flours. Food Australia 49(1) :27-31
Jood, S., Bishnoi, S. and Sharma, A. (1998) Chemical analysis and physical properties of chickpea and lentil cultivars. Nahrung 42: 71-74.
Reddy, A.A. and Reddy, G.P. (2010) Supply Side Constrains in Production of Pulses in India: A Case Study of Lentil. J.Agri. Eco. Res. Rev. 23: 129-136.
Singh, U. (2001) Functional properties of grain legume flours. J. Food Sci. Technol. 38(3):191-199.
Singh, U. and Singh, B. (1991) Functional properties of sorghum-peanut composite flour. Cereal Chem. 68(5):460-463.
Subramanian, V., Jambunathan, R. and Ramaiah, C.D. (1986) Physical and chemical characteristics of pearl millet grains and their relationship to roti quality. J. Food Sci. 51(4):1005-1008.
Tharanathan, R.N. and Mahadevamma, S. (2003) Grain legumes a boon to human nutrition. Trends Food Sci.Technol., 14: 507-518.
Williams, P.C. and Singh U. (1988) Quality screening and evaluationin pulse breeding. In: World Crops: Cool Season FoodLegumes. R.J. Summerfield. Kluwer Academic Publishers, Dordrecht The Netherlands. 445-457.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PHYSICAL AND FUNCTIONAL PROPERTIES OF SIX VARIETIES OF LENTIL (LENS CULINARIS MEDIK.)

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board