Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2024
  • Volume: 43
  • Issue: 1

Assessment of physical, nutritional, antioxidant, antinutritional and cooking characteristics of lentil cultivar PL 8

  • Author:
  • Meenal1,*, Anuradha Dutta1, Archana Kushwaha1, Neetu Dobhal1, Shailja Durgapal2, N.C. Shahi3, Anil Kumar4
  • Total Page Count: 6
  • Page Number: 65 to 70

1Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India

2Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141 004, Punjab, India

3Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India

4Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India

*Corresponding Author: Meenal, Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India, Email: mrai3935@gmail.com

Online published on 4 July, 2024.

Abstract

From ancient times, lentil has been a prominent part of our diet. Nowadays, there is an emerging interest in lentil, as it is a potential food of plant origin having ample amount of nutrients, which contributes to numerous health benefits.

The seeds of lentil (PL 8) were screened for visual impurity and deformity and sound seeds were selected for further analysis. The seeds were subjected to milling and the flour obtained was further used to analyze the physical parameters, nutritional quality, antinutrient content and cooking characteristics of the chosen variety. The impact of soaking on cooking quality was also observed.

It was observed that lentil (PL 8) seeds had higher content of protein, dietary fibre and anti oxidants. However, the antinutrient content as well as physical properties were comparable with the other varieties studied by various authors. It was further observed that soaking of seeds prior to cooking reduced cooking time.

Keywords

Cooking quality, In vitro Protein Digestibility, Lentil, PL 8, Total dietary fibre