Assessment of Physical, Nutritional, Antioxidant, Antinutritional and Cooking Characteristics of Lentil Cultivar PL 8

Background: From ancient times, lentil has been a prominent part of our diet. Nowadays, there is an emerging interest in lentil, as it potential food plant origin having ample amount nutrients, which contributes to numerous health benefits. Methods: The seeds (PL 8) were screened for visual impurity and deformity sound selected further analysis. subjected milling the flour obtained was used analyze physical parameters, nutritional quality, antinutrient content cooking characteristics chosen variety. impact soaking on quality also observed. Result: It observed that had higher protein, dietary fibre anti oxidants. However, well properties comparable with other varieties studied by various authors. prior reduced time.