In the present study, the energetic and economic modeling of lentil and chickpea production in Esfahan province of Iran was conducted using adaptive neuro-fuzzy inference system (ANFIS) and linear regression. Data were taken by interviewing and visiting of 140 lentil farms and 110 chickpea farms during 2014-2015 production period. The results showed that the yield and total energy consumpti...

Genetic structure and relationships of 130 lentil accessions belonging to six taxa were analysed. For this purpose, seven morphological traits and 31 polymorphic simple sequence repeat (SSR) primers were used for this purpose. Morphological traits grouped lentil accessions into five main clusters. SSR primers collectively amplified 139 polymorphic alleles in a range of 2-10 with an average of 4...

Lentil plays a major role in the food and nutritional security of low income Ethiopian families because of the high protein content of their seed; however, their productivity typically is low largely due to soil fertility limitations. Field and pot experiments were conducted during the 2011 cropping season to determine the effectiveness of Rhizobium strains on two cultivars of lentil in Souther...

Background: Thirty-six samples of Moroccan lentils from the 2014 and 2015 harvests were selected in order to evaluate nutritional characteristics, more precisely micronutrient content Fe, Zn, Mn, Cu, Ca, Mg, P K. Methods: The mineral assay was performed using an ICP-AES atomic emission spectrometer. Analysis data principal component analysis (PCA). Result: results showed that these are rich K t...

0963-9969/$ see front matter Published by Elsevier doi:10.1016/j.foodres.2009.09.035 * Corresponding author. Tel.: +1 510 559 5652; fax E-mail address: [email protected] (J. De J. Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dr...

Aim of this work was to evaluate the impact bread enrichment with different concentrations lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, nutritional features bread. The addition LF in formulation affected its properties, leading a darker appearance more compact structure ( e.g. , higher density lower gas bubble area fraction). Besides, it led signif...