Physicochemical characters and nutrient composition of some improved lines of lentils grown in Pakistan

Abstract

Physical characters, cookability, and nutritional quality of four improved lines of lentils were determined. The hydration coefficient ranged from 175.0 to 189.7%. The cooking time of dry seed (23.0–26.4 min) was significantly reduced (6.3–8.0 min) when the seeds were soaked overnight in water. Lentils contained an average of 24.1%o protein, 4.3% fat, 55.0%o carbohydrate, 4.7% crude fiber, 2.7% ash, 1.03% tannin, and 355 kcal/100 g. The average contents of Ca, P, Fe, Zn, Mn, Cu, Ni, and phytate were 190.1, 282.9, 9.6, 6.1, 3.4, 2.3, 0.3 and 164.2 mg/100 g, respectively. The major amino acids were glutamic acid, proline, aspartic acid, leucine, lysine and arginine. Methionine was present in relatively lower concentrations.