Peas and Lentils

Abstract

The nutritional value of these legumes is based on its high nutrient content. The seeds of peas and lentils are low in fat and are an excellent source of protein, carbohydrates, dietary fiber, minerals, and water-soluble vitamins. Therefore, they are widely used in animal and human nutrition. Legume consumption may have beneficial effects such as reducing the incidence of certain cancers, protecting against osteoporosis, and lowering serum cholesterol and lipid accumulation in the body. However, it has been observed that against its high nutrient content, there is a certain amount of antinutritional factors, such as phytic acid, tannins, α-galactoside, oxalates, trypsin inhibitors, and amylase inhibitors, which appear to reduce the nutritional quality of these legumes. As a result, different methodologies have been investigated in order to reduce and even eliminate these antinutritional factors. Among these methodologies are the processes of peeling, soaking, germination, fermentation, and cooking and the use of certain enzymes.