Cooking Time Research Articles

Optimizing gula apong production with an IoT-based temperature monitoring system

<p>Determining the quality of <em>gula apong</em> is crucial to optimizing its production, with cooking temperature being a key factor affecting both taste and shelf life. The <em>gula apong</em> industry faced challenges due to the lack of reliable real-time temperature monitoring methods during the cooking process. Traditional approaches were inefficient and inaccurate, leading to difficulties in maintaining consistent product quality and meeting market demands. This highlights the necessity of monitoring the temperature throughout each cooking process. This research aims to develop an internet of things (IoT)- based cooking temperature monitoring system to enhance quality control measures in the production of <em>gula apong</em>. The IoT prototype collects temperature data from the thermocouple sensor, then transmits it to cloud storage through a Wi-Fi communication network, utilizing the Node-RED platform for data processing and analysis. Data obtained from the on-site measurement shows that the optimal temperature for producing standard-quality <em>gula apong</em> is approximately around 165 °C. The recommended boiling temperature for Nipah sap is 140 °C. This IoT system can reduce the cooking time of <em>gula apong</em> to 3 hours from the traditional 4 to 6 hours. Utilizing the data acquired from this study helps the producers not only maintaining the quality of <em>gula apong</em> but also reduce the cooking time and cost.</p>

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

SummaryNoodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases.

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Background: This research looks at putting pea shells, a byproduct of pea processing, into macaroni to improve nutrition and sustainability. It aims to emphasize the feasibility and benefits of utilizing pea shells in popular cuisines by investigating their nutritional profile and sensory characteristics. This study addresses waste and nutrient-deficient packaged foods by exploring the synergy of culinary innovation and sustainability. Utilizing phyto-nutrient-rich by-products from fruits and vegetables, it proposes enhancing products like macaroni, noodles, cakes, biscuits and soups for a healthier and more environmentally sustainable future. Methods: Studied how adding pea shell powder (10-30%) affected the chemical, sensory and cooking quality of four macaroni types, comparing them to a control group without pea shell powder. Result: Macaroni with pea shell powder excelled in color, appearance and taste. Type I (10%) showed superior sensory attributes, while Type III (30%) lagged, impacting overall acceptability. Furthermore, cooking performance analysis indicated that the inclusion of pea shell powder influenced cooking time (16.45-11.48 minutes), water absorption capacity (106-160 g/100 g) and cooking loss (14.3-4.89 g/100 g). The pea shell powder incorporation enhances the nutritional profile of macaroni, including significantly increased protein (8.57-12.64%), dietary fibers, minerals and decreased fat, carbohydrate and energy (370.4-206.66 kcal/100 g) content. Calcium, magnesium, iron and potassium contents were significantly higher in value-added macaroni than in the control. The quality analysis clearly showed that value addition improves the nutrition and taste of macaroni, which indicates potential premium macaroni products for the food industry and healthy alternatives for consumers.

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.

The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7-8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.

Evaluation of Some Popular Rice Varieties of Bangladesh for Physical and Cooking Quality Properties

Rice is the primary staple meal in many parts of the world. Therefore, both consumers and producers must pay close attention to the physical and cooking characteristics of grains. The present study was conducted to evaluate the physical and cooking quality characters in twenty popular Bangladeshi boro rice genotypes along with one japonica rice genotype. A high degree of significant variation was observed for all the characters studied. Genotypes BRRI dhan55, BR16, BRRI dhan57, BINA dhan-6 and BINA dhan-14 has the maximum length of grain before cooking (L1). BRRI dhan36, BRRI dhan57, BRRI dhan55 and BINA dhan-6 were the best performer in terms of grain length after cooking (L2). BRRI dhan57 and BRRI hybrid dhan1 were best for width of grain before cooking (W1). BRRI dhan57, BRRI dhan29 and BRRI dhan36 were exhibited minimum width of grain after cooking (W2). Yukihikari, BRRI hybrid dhan3 and BRRI dhan36 were best for grain elongation ratio. Highest grain length/width ratio before cooking (L1/W1) was observed in genotype BRRI dhan57, BRRI hybrid dhan1 and BINA dhan-14. The highest grain length/width ratio after cooking (L2/W2) was recorded in genotype BRRI dhan57 and BRRI dhan36. Best genotype for percent water uptake (WU %) after cooking was BRRI dhan28 (180%). The best genotypes for solid in cooking water (SCW) were BRRI dhan36 (0.897%), BRRI dhan28 (0.956%), Yukihikari (1.043%) and BRRI dhan29 (1.048%), respectively. The prominent performer genotypes for CT were BRRI dhan58 (18.38 minutes) followed by BR 14 (19.12 minutes), BRRI dhan28 (20.00 minutes) and BRRI dhan57 (19.82 minutes). Best genotypes for amylase content (AC) BRRI dhan28 (24.93%), BRRI dhan55 (24.91%), BRRI dhan59 (24.90%). Most of the rice genotypes had found low cooking time (GT) except BRRI dhan57, BRRI dhan59, Yukihikari which shows intermediate gelatinization temperature (GT). The comparative information about physical and cooking qualities of rice might be used as reference to develop high grain quality rice cultivars in future. Res. Agric. Livest. Fish. Vol. 11, No. 1, April 2024: 35-45

Assessment of genotypic variability and genome‐wide association analysis of cooking time and canning quality traits in common bean (Phaseolus vulgaris L.)

AbstractDeveloping improved common bean varieties with short cooking time (CT) and good canning quality traits (CQTs) is very key for accelerating bean consumption among the urban and middle‐class population. The objective of this study was to assess the genotypic variability and identify single nucleotide polymorphism (SNP) markers associated with CT and CQTs in common bean. A total of 250 common bean accessions were evaluated under field conditions for two seasons using alpha lattice design with two replications. Three months post‐harvest, the dry bean grains were evaluated for CT and CQTs. Significant variation was observed among the 250 common bean accessions tested for both traits. CT ranged from 51 to 215 min, with 11 genotypes cooking in less than 60 min. The percentage total CQTs' score ranged from 41% to 84% with 31 genotypes scoring 76% and above. Forty‐seven significant GWAS signals were detected for CT on chromosomes Pv01, Pv04, Pv05 and Pv11 and CQTs on Pv01, Pv02, Pv03, Pv04, Pv05, Pv06, Pv07, Pv08, Pv10 and Pv11, respectively. Positional candidate genes including Phvul.005G161200 on chromosome Pv05, Phvul.007G2803001 and Phvul.007G280700 on chromosome Pv07 were associated with seed coat colour retention of the canned beans. Besides their usefulness in breeding research, the identified bean genotypes with shorter CT and good CQTs could enhance bean consumption and processing industries.

Possibilities of Using Phaseolus Vulgaris and Phaseolus Lunatus Beans in Pasta Production

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

Effect of different cooking conditions on the quality characteristics of chicken claws

AbstractChicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor.

Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.

A new technique known as dough crumb-sheet composite rolling (DC-SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC-SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC-SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC-SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC-SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high-quality fresh noodles.

Evaluating consumer preferences for reduced cooking time, taste and colour of beans in rural and urban communities in Uganda

BackgroundCommon bean breeders strive to deliver farmer- and consumer-preferred varieties that are well-adapted to distinct production environments, changing markets and end uses. However, there is information gap on the key traits that customers prefer and are willing to pay for. This paper examined the preferences and willingness to pay for reduced cooking time and other selected traits in the Ugandan bean markets using a choice experiment data elicited from 1152 urban and rural bean consuming households. A latent class model was used to assess preferences and the willingness to pay for reduced cooking time.ResultsResults indicated that taste, cooking time, bean swelling on cooking, and grain color were the preferred attributes in decreasing order among non-bean-producers. About 72% of the urban consumers were willing to pay 41 shillings, 53 shillings and 42 shillings above prices for reduction in cooking time from 120 (status quo) to 90, 75, and 60 min, respectively. For consumers who also grow their beans for food and surplus for sale, reduced cooking time is important but not as much as yield and climate resilience. The study identified four distinct customer segments—two among bean-producing households and two among non-bean-producing households. Gender, education, level of altruism/openness to change, household economic status, and price sensitivity were the major factors influencing segment membership.ConclusionsThe study findings demonstrated that breeding to reduce cooking time will generate a significant social savings in terms of less cooking fuel, water and time, but cooking time ought to be considered alongside other attributes preferred by consumers and farmers to succeed. Results also suggest that women urban consumers attach more importance to higher levels of intrinsic traits (non-visible but experienced by consumers) compared to men—thus promotional campaigns popularizing new varieties should target women to stimulate demand.

Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality

This study explored the effect of freeze-thaw procedures on the Jack bean’s cell wall, cooking times, and nutritional quality.Confocal laser microscopy was used to examine bean’s microstructure. Optimal cooking times, hemagglutination activity, and mineral content were evaluated on beans subjected to freeze-thaw procedures and those cooked with sodium bicarbonate (AC) and demineralized water (DC). The freeze-thaw procedure that yield the largest reduction in cooking times, AC, and DC samples were used for in vitro protein and starch digestion.Freeze-thaw procedure at -20 °C for 24 h resulted in the biggest enlargement of intercellular spaces and the largest reduction in cooking time although it was less effective compared to alkaline salt cooking. No hemagglutination activity was observed in any cooked beans and mineral loss was correlated with duration of cooking times. Protein digestibility increased in freeze-thaw treated beans compared to control beans cooked in demineralized water, with no effect on starch digestibility. The findings suggest that enlargement of intercellular space due to freeze-thawing treatment can reduce cooking times and that the shorter duration of cooking may increase protein digestibility. The absence of hemagglutination activity and the observed mineral loss emphasize the importance of efficient cooking methods in preserving nutritional properties.

Effect of cooking methods on volatile compounds and texture properties in maize porridge

To investigate the optimal processing of maize porridge, the volatile compounds and texture under different cooking methods and time have been studied. A total of 51 volatile compounds were identified in maize porridge. Notably, the major volatiles, aldehydes and esters exhibited a relatively high content in electric pressure cooker (EPC), and esters tend to significantly increase after cooking. Among aldehydes, nonanal and hexanal played a great role in flavor due to their relatively high content. Volatile compounds of maize porridge in different cooking methods could be clearly distinguished by multiple chemometrics. Furthermore, texture analysis revealed that almost all the indicators in the EPC can reach the lowest value at 60 min. To summarize, different cooking methods had a more significant influence on the volatile compounds and texture compared to time. This study helps to improve the sensory attributes of maize porridge, and thus contributes to healthier and more sustainable production.

Creating energy poverty by an anti-energy poverty policy? An analysis of the impact of the “coal-to-gas” policy in Northern China

The recent “coal-to-gas" (CTG) energy policy serves as an important measure to mitigate air pollution in northern China, and also carries out a mission of alleviating rural energy poverty. To unravel the impact of the CTG policy on rural energy poverty, this study examines the effect on economic and well-being dimensions of energy poverty based on data from five villages in northern China. The findings indicate that in general the CTG policy only limitedly alleviated rural energy poverty with effects varying significantly across different social groups. Economically, the policy has significantly increased recipients’ financial burden, and thereby exacerbated their energy poverty. In terms of well-being, the policy has improved the quality of life for villagers by reducing cooking time and raising indoor temperature, thus contributing to a reduction in energy poverty. The CTG recipients are distinguished into four categories based on varied experiences on economic and well-being aspects, with only one third experiencing overall positive impacts. The study suggests that energy policies intended to alleviate energy poverty may paradoxically perpetuate it. The differential impact across social groups calls for more nuanced and targeted approaches to mitigate the adverse effects of energy policies.

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure

Abstract Tibetan pigs inhabit the plateau regions and engage in extensive exercise. Their meat is firm and less palatable, and appropriate cooking conditions can improve the flavor of the meat. This study aimed to explore the impact of cooking temperatures and times on the cooking loss rate, moisture content, tenderness, and color of Tibetan pork to elucidate their effects on the eating quality of this meat. The results indicated a negative correlation between temperature and moisture content, which decreased from 72% to 65% as the temperature increased. Meanwhile, the oxidation of myofibrillar proteins substantially increased with cooking temperature and time, resulting in a gradual augmentation of the cooking loss and shear force of the pork. The migration of bound water and the release of free water from the pork were faster after treatment at 80 °C compared with 50 °C. The results of infrared spectroscopy suggested that prolonged cooking led to the conversion of α-helix into β-sheet in the secondary structure of myofibrillar proteins. The microstructures observed through scanning electron microscopy exhibited a gradual degradation of connective tissues in the muscles at high temperatures, and the fiber structure of the muscles became more condensed and granular, blurring the textural appearance of the muscles. These results indicated that prolonged cooking time at a low temperature (steaming for 6 h at 50°C ) was conducive to the optimal tenderness of Tibetan pork. This study provides a theoretical basis for improving the meat quality of Tibetan pork products and developing more rational processing methods.

Exploring Oxytenanthera abyssinica as a sustainable alternative for pulp and paper production: A response surface methodology approach for optimized soda pulping

Oxytenanthera abyssinica has been investigated as a possible substitute raw material for pulp and paper production because of its long fiber (2.40 mm), larger fiber width (21.83 μm), and flexibility ratio (0.72), smaller Runkel ratio (0.35), large slenderness ratio (109.98), and thinner cell wall thickness (2.74 μm). A response surface methodology (RSM) method was applied to explore and identify the best conditions for soda processing of the O. abyssinica stem. Soda concentration, cooking temperature, and cooking time were used to optimize the process of pulp production and the Kappa number (KPN). Under optimal conditions such as 180 min cooking time, 20 % active alkali, and 165 °C cooking temperature, the highest pulp yield and the lowest KPN were 43.48 % and 19.9, respectively. The optimized pulp was used to make a paper sheet having mechanical characteristics of the tensile index (28.23 Nm/g), tearing index (10.70 mNm2/g), and Burst index (1.11 kPam2/g). This study demonstrates that O. abyssinica pulp can produce paper with mechanical properties of medium strength equivalent to that of paper using a more environmentally friendly pulping process such as soda pulping compared to kraft and sulfite pulping. In summary, it can be inferred that O. abyssinica holds significant promise as a substitute raw material for pulp and paper industries. However, it is recommended to conduct pilot plant studies for further exploration.

Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)

Common bean is one of the most important legumes consumed worldwide. Nonanal, a volatile organic compound, could be a sustainable strategy to improve its quality. The objective was to evaluate the potential of nonanal for improving the techno-functional, nutritional, and nutraceutical properties in raw and cooked beans (boiling). Seven-week-old common bean plants were exposed to nonanal (0.012 mg/mL, 48 h). In the harvested bean seeds, techno-functional (yield, water absorption capacity, cooking time, and solids in the cooking broth), nutritional (moisture, protein, and carbohydrate content), and nutraceutical properties (polyphenolic content and antioxidant capacity) were analysed. Nonanal improved (p < 0.05) production yield, weight, and size of seeds. Also yielded beneficial effects on protein content (a 16 % increase) and increasing their water absorption capacity (10 %) and solid content in the cooking broth (29 %), while decreasing their cooking time (18 %). Nonanal-treated beans exhibited increased total phenolic compound content (> 5 mg GAE/g DW), total flavonoid content (> 25 mg RE/g DW), and antioxidant capacity (> 10 µmol TE/g DW). HPLC analysis revealed a higher concentration of gallic acid, chlorogenic acid, rutin, myricetin, and kaempferol in nonanal-treated beans. Our results show that nonanal is an alternative to other methods for producing more nutritious beans.

Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles

In this study, the effect of bran backfilling to Tartary buckwheat (at 0, 6, 12, 18, 24, or 30%) with respect to flour properties, cooking and nutritional characteristics of extruded noodles was investigated. The optimum cooking time and cooking loss of the Tartary buckwheat-extruded noodles increased when bran was added, but the hardness, springiness, and chewiness decreased. The phenolic increased in Tartary buckwheat flour in line with the amount of bran added, with further increases being observed after extrusion. As the amount of bran added increased, the soluble dietary fiber also increased, rising to between 2.14 and 4.34% after extrusion. Simultaneously, the predicted glycemic index decreased from 54.74 to 48.04. Our results demonstrate that though addition of bran may reduce the cooking quality of the noodles, but nutrition value significantly increased. This finding provides an important basis for future research into the development of Tartary buckwheat noodles for improved nutritional content.

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

SummaryResistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source.

Lentil Cultivar Evaluation in Diverse Organic Mediterranean Environments

Lentil (Lens culinaris Medik.) production faces challenges due to shifting environmental conditions, potentially leading to a transition towards cooler or highland Mediterranean environments. This study assessed the responses of five lentil genotypes across five diverse locations (L1–L5) managed under organic cropping systems over two seasons, focusing on key parameters including seed yield (SY), crude protein (CP), cooking time (CT), seed loss percentage (SL), and yield loss per hectare (YL) caused by bruchid (Bruchus sp.). Excessive seasonal rainfall (500 mm), low winter temperatures (−17.9 °C), bruchid SL, and spring sowing were identified as crucial, particularly in challenging environments like highlands. Genotype selection was highlighted as essential for balancing yield and stability, with the small-seeded cultivar ‘Dimitra’ demonstrating lower YL due to bruchid. Additionally, increased CP was noted in response to heightened bruchid infestations. Specific recommendations were proposed for different environments: In productive lowland areas with low bruchid pressure and high CTs (L1), prioritizing cultivars like ‘Samos’, ‘Dimitra’, and ‘Thessalia’ enhances quality. Locations with high bruchid populations (L4) were not favored organic production but can serve as genetic resistance screening sites. High-elevation environments (L3, L5) proved significantly less productive, underscoring the requirement for earlier and winter-hardy cultivars. These insights guide lentil cultivation, emphasizing the need for tailored breeding strategies adaptable to changing environments.