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 ana...

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization different legume in food systems has gained attention due to their sustainable functional properties. This study aimed characterize examine water interactions flours: navy bean, chickpea, pea, lentil. For this purpose, addition standard techniques (proximal analysis, Fouri...

This article presents the results of analysis wheat and lentil grains grown in conditions Uzbekistan. The chemical composition, protein content amino acid lentils were determined. It is clearly stated how carried out, what methods formulas are used. In this regard, study physicochemical characteristics local varieties grain seems to be relevant. recent years, much attention has been paid republ...

The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The resul...

in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein WHC cooking loss and color (L*a*b*). Sample: using flour.
 Study Design: research an experimental method, a Completely Randomized Design (CRD). Data were tabulated Microsoft Excel taken standard deviation (SD), then Analysis V...

Dry lentils seeds are a good source of high quality protein, vitamins, and a balanced range of minerals. They are also an excellent source of complex carbohydrates and dietary fibres [1]. Lentil seeds, which are highly accepted in most parts of the world, provide one of the best means of fighting malnutrition among people in developing countries [2]. In several countries, reduction in the consu...

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding the effect functionality, granulometry substitution level on quality. Accordingly, this work studied red lentil dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, thermal p...

A growing demand for plant-based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea protein-rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, offer metabolic benefits due bioactivity compounds including phenolic acids, simple complex carbohydrates more complete amino-acid profile which is not found grains. ...