introduction lentil (lens culinaris medic) is an important and highly nutritious crop belonging to the family of legumes. lentil is cultivated worldwide but competition with weeds is a problem affecting production and can reduce yield by more than 80%. the study on the separation of impurities in bulk lentils (euphorbia helioscopia weed, wild oat weed and etc.) by a gravity separator has an ext...

Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied impact germination on enzymatic non-enzymatic antioxidant activities five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, peanut. The maximum moisture content was recorded for i.e., 11.7 ± 0.05 g 100 g−1 followe...

Plant growth promoting bacterias (PGPBs) can be described as bacterial strains increasing water and nutrient uptake, gaining nitrogen phosphorus to plants by biological fixation phosphate mineralization, plant enabling improve the tolerance stress factors due mechanisms secretion of various phytohormones, vitamins regulators, restriction ethylene synthesis with ACC deaminase activity, decreasin...

Abstract Lentil is one of the most important food legumes consumed widely throughout world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, Oceania. During last two decades (2001–2020), world production lentils increased by 107%, from 3.15 to 6.54 million metric tons. Canada leads lentil producing countries (with 44% share global output), f...

My question: I have two children who have really gotten into reading the FDA-required "Nutrition Facts" label that appears on packaged food. In particular, my son (age seven) now continually reads the labels and tries to decide "which is healthier?" The problem? The nutrition label is only on things that have packages, which are more likely to be processed foods. Is there a website or other res...

My question: I have two children who have really gotten into reading the FDA-required "Nutrition Facts" label that appears on packaged food. In particular, my son (age seven) now continually reads the labels and tries to decide "which is healthier?" The problem? The nutrition label is only on things that have packages, which are more likely to be processed foods. Is there a website or other res...

My question: I have two children who have really gotten into reading the FDA-required "Nutrition Facts" label that appears on packaged food. In particular, my son (age seven) now continually reads the labels and tries to decide "which is healthier?" The problem? The nutrition label is only on things that have packages, which are more likely to be processed foods. Is there a website or other res...

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking 7.7–7.9 418–513 N). Contrary what is known for gluten-free cereals, CV effective producing from native YL no need a pre-gelatinization step. However...

BACKGROUND Low iron absorption from important staple foods may contribute to iron deficiency in developing countries. To date, few studies have examined the iron bioavailability of pulse crops as commonly prepared and consumed by humans. OBJECTIVE The objectives were to characterize the iron absorption from a test meal of intrinsically labeled (57)Fe lentils prepared as dal, to compare the bi...