Volume 9, Issue 2 (May 2024)                   JNFS 2024, 9(2): 316-324 | Back to browse issues page

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Yaghtini M, Jahani M, Feizy J, Hoseini Taheri S E, Estiri H. Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects. JNFS 2024; 9 (2) :316-324
URL: http://jnfs.ssu.ac.ir/article-1-664-en.html
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Abstract:   (896 Views)
Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.

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Type of article: orginal article | Subject: public specific
Received: 2022/06/28 | Published: 2024/05/21 | ePublished: 2024/05/21

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