Division of Basic Sciences, Indian Institute of Pulses Research, Kanpur -208 024, India
*Author for correspondence: Email: rpsrivastava1208@rediffmail.com
Online published on 6 November, 2013.
Changes in dietary fibres, soluble protein and lectin were studied in ten genotypes of lentil (Lens culinaris) viz., PL 4, PL 406, PL 639, DPL 15, DPL 58, DPL 62, K 75, JL 1, VL 1 and Ranjan during dehusking/dehulling and cooking of dehusked grain. Cellulose, hemicellulose and lignin reduced significantly during dehusking of grain, whereas soluble protein increased significantly during dehusking. The pectins and lectins were not affected during dehusking of grain. The cooking of dehusked grain caused a significant reduction in hemicellulose, whereas cellulose, lignin and pectins were not affected during cooking. Lectins were lost completely during cooking of dehusked grain of lentils.
Dehusking, cooking, cellulose, hemicellulose, lignin, pectin, soluble protein, lectin
