Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

✍ Scribed by Ning Wang

• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 121 KB
• Volume: 88
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.3165

✦ Synopsis

Abstract

BACKGROUND: Dehulling is one of the most important operations in post‐harvest handling of red lentils (Lens culinaris). However, little information is available on how variety and crude protein content affect the dehulling quality characteristics and on how dehulling affects chemical composition of red lentils. Therefore, the main objective of this work was to investigate the effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentils.

RESULTS: Four varieties of red lentil, each with two levels of protein content, were selected for this study. Crude protein content overall ranged from 225.7 to 311.7 g kg^−1^ dry matter. Results indicated that variety and crude protein content had a significant effect on dehulling efficiency (DE), powder produced, broken seeds (BRK) and hull removed. Dehulled seeds exhibited higher protein, starch, phytic acid, stachyose and verbascose content, but lower TIA, tannin, sucrose and raffinose content than raw seeds.

CONCLUSION: Variety and protein content had a significant effect on DE. Dehulling affected chemical composition of lentils. DE was positively correlated with starch content but negatively correlated with protein and crude fiber content of raw seeds. Information gathered from the study will be useful for lentil breeders, processors and marketers. Copyright © 2008 Society of Chemical Industry