Dietary fiber, protein and lectin contents of lentils (Lens culinaris) with soaking and cooking

Ten varieties of lentil i.e., DPL 15, DPL 58, DPL 62, PL 4, PL 406, PL 639, VL 1, JL 1, K 75 and Ranjan were subjected to soaking and cooking and the changes in dietary fibre, protein and lectin contents occurring during the processing were studied. The dietary fiber components of lentil viz., cellulose, hemicellulose, lignin and pectin changed reasonably during soaking and cooking of grain. Cellulose content increased by 16.7% during soaking followed by cooking of lentils, whereas hemicellulose content decreased by 9.1%. Lignin recorded an increase of 19.4% during soaking and cooking of lentils. Pectins, a soluble dietary fiber showed a reduction of 18.4% during soaking, which increased during cooking. An increase of 17.0% in soluble protein of lentils was observed during soaking and cooking of grain, which was significant at soaking as well as cooking stages of processing. Lectins contents decreased significantly during cooking and a loss of 94.0% in lectin content was observed. Pressure cooking, however caused complete destruction of lectins in all the genotypes of lentils. Dietary fiber and proteins have positive health advantages, whereas lectins although responsible for resistance against pests, should be removed before consumption.