Effect of soaking on the quality of lentil seeds

Abstract

The effect of soaking in tap water and in 4% saline solution for different periods on the physical, technological, chemical and nutritional properties of two lentil varieties namely, Giza and Syrian were studied. The results indicate that soaking in water and in saline solution led to increases of the hydration coefficient, weight of seeds, inorganic phosphorus and phosphorus fraction other than phytate phosphorus, solubility of nitrogen and in vitro protein digestibility, and to reduce the cooking time and tannins and improve the seed colour. The changes in these properties were more pronounced in the case of soaking in saline solution, and particularly in seeds of Giza variety, as compared with soaking in tap water and in seeds of Syrian type.