One hundred and sixty-eight 11-week-old laying quails (Coturnix coturnix japonica) were fed one of the following three diets: (1) control: basal diet with no lentil (Lens culinaris L.) byproduct; (2) inclusion of 10% lentil byproduct; (3) inclusion of 20% lentil byproduct. In the recent years, colour sorting machines are used in order to separate red lentils according to their colours. The goal...

A web survey was conducted in France, Germany, Poland, and the UK to examine how providing information about benefits of legumes could influence purchase intent. In each country, 600 participants were recruited September 2020. First, answered a series questions their dietary habits. Second, they asked intention lentils, before after read an informational message nutritional or environmental len...

Recent national guidelines call for improved nutrition within early years settings. The aim of this cross-sectional study was to describe foods and beverages served in nurseries, assess provider behaviors related to feeding, and compare these practices to national guidelines. We administered a mailed survey to a random sample of nurseries across England, stratifying by tertile of deprivation. A...

Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- micronutrients contents, including minerals. Minerals have several beneficial influences on human health. Thus, lentils play a major role in food security, particularly among low-income countries. The current review aims highlight present knowledge mineral composition of lenti...

Considering the high interest in using pulses production of staple foods, including pasta, this study aimed at investigating effect pre-gelatinisation on overall quality pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. 65 °C) and higher retrogradation tendency than native flour. Such changes resulted water absorption capacity 1.23 0...

BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro ...