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Effect of Thermal Processes on the Anti-Nutritional Factors of Red Lentils

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009263.(doi:10.13031/2013.29837)
Authors:   Satyanarayan R.S Dev, Yvan Gariepy, Vijaya G.S Raghavan, Valerie Orsat, Satya Prakash
Keywords:   Lentils, anti-nutritional factors, microwave cooking, soaking, roasting, pressure cooking

Lentils are rich in nutrients. They also have some anti-nutritional factors. The effect of different thermal processing methods namely soaking (30 C for 10 hrs), dry roasting (in open pan for 30 mins at 150 ?), salt bed roasting (in open pan for 30 mins at 150 ?), microwave boiling (3 W/g for 40 mins), hot water cooking (95 ? for 40 mins) and Autoclaving (203 kPa and 121 C for 40 mins) on vitamin A and anti-nutritional factors viz. phytates and trypsin inhibitors were investigated. Among all the processing methods , pressure cooking had the highest retention of vitamin A followed by microwave boiling. Microwave boiled lentils had the minimum a-galactosides among all the treatments. There was no significant change in the trypsin inhibitors among the treatments. Thus microwave boiling has clear impact in improving the nutritional quality of lentils.

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