Assessment of physical, nutritional, antioxidant, antinutritional and cooking characteristics of lentil cultivar PL 8 Meenal1,*, Dutta Anuradha1, Kushwaha Archana1, Dobhal Neetu1, Durgapal Shailja2, Shahi N.C.3, Kumar Anil4 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 Background 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. Methods 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. Result 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. Top Keywords Cooking quality, In vitro Protein Digestibility, Lentil, PL 8, Total dietary fibre. Top |