Nutritional evaluation of lentil (Lens culinaris) genotypes and its utilization in development of value added products
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Date
2011
Authors
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Publisher
CCSHAU
Abstract
An investigation was conducted to study the physico-chemical and nutritional characteristics of
six lentil (Lens culinaris) genotypes and their utilization in development of value added products
through various processing and cooking methods. The results of physico-chemical properties of six
lentil genotypes indicated that Garima genotype had maximum values of seed volume, seed density,
swelling capacity, swelling index, hydration capacity and hydration index which resulted in less
cooking time i.e. 36 min. Whereas HM-I genotype had minimum values which might have contributed
towards more cooking time i.e. 43 min. The contents of proximate composition, sugars, dietary fibre, in
vitro protein and starch digestibility, total and available minerals and antinutritional factors differed
significantly among all the genotypes. All the genotypes were subjected to various processing and
cooking methods like soaking dehulling, germination, roasting, pressure cooking and microwave
cooking. Soaking, dehulling, germination, roasting, pressure cooking and microwave cooking had
non-significant effect on moisture, crude protein, crude fat, ash and total minerals whereas dehulling
caused significant decrease in crude fibre, dietary fibre and total minerals. On the other hand, all the
processing and cooking methods significantly improved in vitro protein and starch digestibility and in
vitro availability of minerals by reducing the levels of phytic acid, polyphenols and trypsin inhibitor
activity. Germination brought significant decrease in all the three dietary fibre constituents whereas heat
treatments like roasting, pressure cooking and microwave cooking caused significant increase in soluble
fraction and decrease in insoluble fraction but total dietary fibre was remained almost same. Soaking
and dehulling had non-significant effect on sugar and starch contents whereas germination and heat
processing significantly increased sugar contents by hydrolyzing the starch contents. Similar trend was
observed in all the genotypes. Among the processing methods, pressure cooking was found most
effective treatment for improving the nutritional quality of lentil genotypes. Among lentil genotypes,
Garima was found superior in terms of physico-chemical and nutritional characteristics, therefore used
as unprocessed and processed for development of various value added products. All the products wee
found organoleptically acceptable as compared to their control. Among the developed products, four
products namely biscuits, sev, papad and roasted dal were stored for 2 months, however, biscuits, sev
and papad were found acceptable in terms of sensory attributes upto 30 days of storage and roasted dal
was found acceptable upto 45 days without any significant change in sensory attributes.
Description
Keywords
Sowing, Storage, Hybrids, Germinability, Packaging, Physical control, Enzymes, Cucumbers, Developmental stages, Proteins