Abstract
The chemical composition, cooking quality, starch properties and protein quality of the newly licensed lentil (Lens culinaris Medik.) cultivar Laird were generally similar to Tekoa and Commercial; the former is the only licensed cultivar of lentils in North America. Starch isolated from the three cultivars had similar pasting characteristics and contained, on the average, 35% amylose determined by iodine affinity. Scanning electron microscopy showed the starch granule to be simple, oval in shape and about 10–15um in size. Methionine, cystine and tryptophan were the limiting amino acids and, partly because of these, the mean chemical and protein scores and essential amino acid index of lentils were 23, 33 and 63, respectively.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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