The effects of diets with different starch sources on the total tract apparent digestibility and glucose and insulin responses in cats were investigated. Six experimental diets consisting of 35% starch were extruded, each containing one of the following ingredients: cassava flour, brewers rice, corn, sorghum, peas, or lentils. The experiment was carried out on 36 cats with 6 replications per di...

In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...

Background and Objectives: Savigh or the edible roasted flour has both remedial and nutritional applications. Despite the introduction of Savigh in the Iranian traditional medicine resources and particularly in Hadith books, this product has not been well-known yet. This review study aimed to investigate the therapeutic applications of lentil Savigh in Hadith books and Iranian traditional medic...

This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil (YLF), green (GLF), banana powder (BP), and peel (BPP). The ratios of YLF, GLF, WF were identified as 24.5, 10.7, 64.8 % (flour basis), respectively, considering the mixture experimental design for an optimal breaking strength cookies. Four types stud...

Abstract Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient biomass production protein resulting from the metabolic activity of Pleurotus ostreatus , an edible fungus, lentils quinoa over 14 days SSF. The impact particle size on these param...

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. flour added at different levels (10, 20 and 30%) various characteristics samples were investigated compared two controls with without gluten. Quality muffins determined by analyzing proximate composition, batter properties (pH, density, specific volume), physical (cooking loss, cake yield, color, textu...

Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation,...