Abstract
A pot experiment was conducted on lentils to study the influence of major and trace elements on the cooking quality of a hard cooking lentil. Cooking quality was significantly influenced by mineral nutrition. Adequate levels of major and trace elements contributed to good cooking. Plants watered with adequate levels of N, P, Ca, Mg, S, B, Cu, Fe, Mn, Mo, Zn, and a high level of K (210 ppm) produced the fastest-cooking lentils. A combination of high levels of K and Na in the seed was associated with good cooking quality. No direct relationship was found between phytic acid content in the seed and cooking quality.
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