DOI: 10.5958/0976-0563.2014.00588.0    | Article Id: DR-672 | Page : 126-130
Citation :- PHYSICAL AND FUNCTIONAL PROPERTIES OF SIX VARIETIES OF LENTIL (LENS CULINARIS MEDIK.).Asian Journal Of Dairy and Food Research.2014.(33):126-130
Varsha Rani* and R.B. Grewal
Address : Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004, India


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.


Emulsification Gel consistency Lentil Oil absorption Physical Water absorption.


  1. 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.
  2. 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.
  3. AOAC, (1995) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.
  4. Bhatty, R.S. (1988). Composition and quality of lentil (Lens culinaris Medik): a review. J. Can. Inst. Food Sci. Technol. 21: 144-160.
  5. 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
  6. Doyle, J.J., (1994). Phylogeny of the legume family: An approach to understanding the origins of nodulation. Annu. Rev. Ecol. Syst., 25: 325-349.
  7. 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.
  8. 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.
  9. 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.
  10. Iyer, L. and Singh, U. (1997) Functional properties of wheat and chickpea composite flours. Food Australia 49(1) :27-31
  11. Jood, S., Bishnoi, S. and Sharma, A. (1998) Chemical analysis and physical properties of chickpea and lentil cultivars. Nahrung 42: 71-74.
  12. 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.
  13. Singh, U. (2001) Functional properties of grain legume flours. J. Food Sci. Technol. 38(3):191-199.
  14. Singh, U. and Singh, B. (1991) Functional properties of sorghum-peanut composite flour. Cereal Chem. 68(5):460-463.
  15. 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.
  16. Tharanathan, R.N. and Mahadevamma, S. (2003) Grain legumes a boon to human nutrition. Trends Food Sci.Technol., 14: 507-518.
  17. 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.

Global Footprints