Lentil Bean Research Articles

Development of lentil malt production technology using plasma-chemically activated aqueous solutions

The result of the implemented research is the development of a technology for sprouted lentil (lentil malt) production using cold plasma-treated aqueous solutions. The object of the study was lentil grain. The main technological task is to obtain high-quality lentil malt suitable for producing gluten-free beer and highly nutritious foods. The rationality of using cold plasma-treated aqueous solutions as an intensifier of lentil grain germination process and high-quality lentil malt disinfectant is experimentally proven. It is confirmed that using cold plasma-treated aqueous solutions can accelerate the process of lentil bean moistening by 2 times. The germination indicators of lentils also experienced positive changes, with germination energy increased by 8–16 %, germination capacity by 3–10 %, and sprout length by 12–29 %. An analysis of the amino acid composition of lentil grain and lentil malt was carried out. Thus, the experimental samples had an increased content of amino acids: non-essential by 2.7 %, essential by 3.6 %. There was also an increase in the content of B vitamins (B1, B2, B5, B9), as well as PP and C, which indicates an increased biological value of lentil malt obtained by the presented technologies. In addition, the work noted the steady antiseptic properties of activated aqueous solutions in relation to lentil malt. The intensive technology of obtaining lentil malt can be implemented in the industrial production of malt for the brewing industry. In addition, sprouted lentil beans have health-improving properties and can be used in the production of functional products. The presented technology of lentil bean malting will be in demand in the production of highly nutritious and healthy grain products and fermented beverages

Ultrasonication assisted enzymatic hydrolysis for generation of pulses protein hydrolysate having antioxidant and ACE-inhibitory activity

The main objective of this work was to investigate the impact of ultrasonication assisted enzymatic treatment on the physicochemical and bioactive properties of broad bean (BBP), lentil bean (LBP), and mung bean (MBP) protein isolates. The protein was extracted using alkaline acid precipitation method, ultrasonicated at a frequency of 20 kHz, temperature 20–30 °C and then hydrolysed using alcalase enzyme (1 % w/w, pH 8.5, 30 min, 55 οC). The generated hydrolysates were characterized by degree of hydrolysis (DH), SDS, FTIR, surface hydrophobicity, amino acid composition, antioxidant and antihypertensive properties. Results showed that the degree of hydrolysis was found to increase in ultrasonicated protein hydrolysate (18.9 to 40.71 %) in comparison to non- ultrasonicated protein hydrolysate (11 to 16.3 %). SDS-PAGE results showed significant changes in protein molecular weight profiles (100–11kDa) in comparison to their natives. However, no substantial change was found in ultrasonicated and non-ultrasonicated protein hydrolysates. The FTIR spectrum showed structural alterations in ultrasonicated and non-ultrasonicated protein hydrolysates, suggesting modifications in secondary structure such as amide A, amide I and amide II regions. The essential amino acid content varied in the range of 60.09 mg/g to 73.77 mg/g and 28.73 to 50.26 mg/g in case of ultrasonicated and non-ultrasonicated protein hydrolysates, and non-essential content varied in the range of 49.42 to 65.93 mg/g and 43.12 to 47.12 mg/g. Both antioxidant and antihypertensive activities were found to increase significantly in ultrasonicated and non-ultrasonicated protein hydrolysates in comparison to their native counterparts, highlighting their potential as functional ingredients for management of hypertension. It was concluded that ultrasonication assisted enzymatic hydrolysis is an efficient approach for production of bioactive pulse protein hydrolysates with enhanced nutracutical properties, thus offering promising avenues for their utilization in the food industry and beyond.

Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives

Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives

Interspecific Competitions between Frankliniella intonsa and Frankliniella occidentalis on Fresh Lentil Bean Pods and Pepper Plants.

Flower thrips (Frankliniella intonsa, IFT) and west flower thrips (Frankliniella occidentalis, WFT) are often found together on the host plant in China. WFT is an important invasive species that seems to outcompete the native IFT. In order to clarify the interspecific competitions between the two thrips, this study measured the population development of IFT and WFT under sexual and parthenogenetic reproductive modes on two hosts (fresh lentil bean pods with/without honey and pepper plants at seedling/flowering stages) in the laboratory. When reared on fresh lentil bean pods (with/without honey), WFT population size was lower in mixed species populations compared to single species populations but the presence of WFT had nor negative effect on IFT population size. These results were dependent of the reproductive mode. When honey was supplied, the ratio of female-to-male in the progeny of WFT produced under sexual reproductive mode increased significantly in the presence of IFT. On pepper seedlings, mixed populations were more favorable to the population development of IFT at the seedling stage, but more favorable to WFT at the flowering stage. In the early stage of WFT invasion and colonization, the emergence of flowering and honey (nectar) sources may have a positive effect on the population development of WFT.

Assessment of fermentation processing effect on phenolic, flavonoids contents and antioxidant activity of commonly used pulses

Pulses are rich sources of natural antioxidants but are mostly present as bounded phytochemicals. So, in the present study, polyphenolic and antioxidant activities of five commonly used pulses such as red lentil, cowpea, pigeon pea, urad and mung bean were studied through fermentation using GRAS fungal strain Aspergillus oryzae. Results showed a significant (P < 0.05) enhancement of phenolic as well as antioxidant activity in all fermented pulses as compared to the nonfermented one. The maximum increase of polyphenols and antioxidants after fermentation was observed in pigeon pea followed by urad, red lentil, mung bean and cowpea. A linear correlation obtained between α-amylase, xylanase and β-glucosidase enzymes polyphenols and antioxidants justified their role in the release of bound phenolic. Similarly, a positive correlation was attained between the total phenolic as well as antioxidant activity of the samples.

114 Evaluation of Extrusion Processing Method and Protein Source on Standardized Amino Acid Digestibility

Abstract While the majority of dry complete and balanced foods for pet animals are extruded, the interaction between ingredient matrix and processing methods and stages are poorly understood. Thus, the objective of this study was to determine how the use of plant-based and poultry-based proteins processed under different extrusion condition may affect amino acid digestibility in extruded canine diets using a rooster model. Eight diet formulas were made using chicken (CK), chicken byproduct meal (CM), yellow pea (YP), green lentil (GL), and garbanzo bean (GB) as the primary protein sources. These diets were extruded through a single-screw and a twin-screw extruder. Food samples were collected at various stages of processing (i.e., raw, and after preconditioner, extruder, drier, and coating). Four cecectomized single-comb White Leghorn roosters were used for each diet sample. The roosters were fasted for 26 h and then fed with the treatment diets. The excreta were collected 48 h after feeding. Freeze dried excreta were used to calculate standardized amino acid digestibility (SAAD). For all essential amino acids, a significant interaction (P < 0.05) between diet and processing method was observed. The SAAD of arginine, tryptophan, and methionine were greater than 80% for all diets collected at the end of the extruder. The CK diet supplemented with synthetic taurine and processed through twin-extrusion had 70% to 80% SAAD of histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine. Overall, twin-screw extrusion resulted in lower SAAD for all essential amino acids (P < 0.05), except for isoleucine and valine. However, the differences were smaller than 2.5%, and therefore may not negatively impact diet formulation and final product nutrient composition or guaranteed analysis. In addition, the extruded canine diets made with plant-based protein did not have lower amino acid digestibility than those made with animal-based protein.

Identification of total aromas of plant protein sources

Introduction. Due to the deficit and high cost of complete animal protein, the search and analysis of alternative sources is an actual scientific trend. Lentils is a good alternative to animal protein, but the pronounced bean smell and taste limit its full or partial use in food production. The aim of the work was to determine the total aromas of lentils when germinated to eliminate the bean taste and smell.
 Study objects and methods. The object of the study was brown lentil beans germinated under laboratory conditions. Samples of the equilibrium gas phase formed over samples of wet and sprouted beans were investigated. The analysis of total aromas was carried out on a laboratory odor analyzer MAG-8 (“electronic nose”) by the method of piezoelectric quartz micro-weighing with an array of sensors.
 Results and discussion. The study results showed qualitative and quantitative differences in the equilibrium gas phase over samples of wet and germinated grain. The quantitative analysis showed that the content of volatile compounds over sprouted grain is 12% less than over wet. The qualitative composition of the samples of wet and sprouted grain differed by 60%, which confirmed the influence of germination on the composition of the equilibrium gas phase and the possibility of eliminating bean odor. Testing showed that the use of pre-processed lentil grains allows to replace up to 50% of raw meat in minced products (minced food, chopped food) without changing the smell of the products.
 Conclusion. According to the results obtained, preliminary processing of lentils by germination will allow using this bean culture as an alternative source of animal protein to expand the range, and improve the quality of meat and dairy products.

Influence of Sulfonamide Contamination Derived from Veterinary Antibiotics on Plant Growth and Development.

Veterinary antibiotics such as sulfonamides are widely used to increase feed efficiency and to protect against disease in livestock production. The sulfonamide antimicrobial mechanism involves the blocking of folate biosynthesis by inhibiting bacterial dihydropteroate synthase (DHPS) activity competitively. Interestingly, most treatment antibiotics can be released into the environment via manure and result in significant diffuse pollution in the environment. However, the physiological effects of sulfonamide during plant growth and development remain elusive because the plant response is dependent on folate biosynthesis and the concentration of antibiotics. Here, we present a chemical interaction docking model between Napa cabbage (Brassica campestris) DHPS and sulfamethoxazole and sulfamethazine, which are the most abundant sulfonamides detected in the environment. Furthermore, seedling growth inhibition was observed in lentil bean (Lens culinaris), rice (Oryza sativa), and Napa cabbage plants upon sulfonamide exposure. The results revealed that sulfonamide antibiotics target plant DHPS in a module similar to bacterial DHPS and affect early growth and the development of crop seedlings. Taking these results together, we suggest that sulfonamides act as pollutants in crop fields.

Plasma frio: una alternativa para reducir la viabilidad de los conidios de Aspergillus flavus presentes en granos de lenteja

Microbiological food safety is a major issue and the genus Aspergillus is of great interest given the frequency of its toxin contamination in grains. This paper describes the use of cold plasma generated with argon and a mixture of argonnitrogen as a method of sanitizing lentil beans. Lentil beans were sanitized and exposed to Aspergillus flavus conidia then four different experimental sets were prepared, using only argon and a mixture of argon-nitrogen to generate plasma at nitrogen flow rates of 1.2, 0.81 and 0.32 L/min. Each lentil bean was exposed for 5, 10 and 15 min to plasma. Assays were performed in triplicate. Beans not exposed to plasma were used as controls. All plasma treatments caused a lethal effect on A. flavus conidia within exposure periods of 5 to 15 min. The application of argon plasma showed a log10 reduction of 0.81 (84%) after 15 min. The mixture of argon: nitrogen at 0.81 and 0.32 L/min had a higher lethal effect than argon alone. Although lentil beans sterilization was not completely achieved, an important log10 reduction of 1.43 (96.44 %) and 5.53 (99.99 %) of A. flavus conidia was obtained after 15 min of exposure to the plasma generated by argon-nitrogen mixture using nitrogen at flow rates of 0.81 and 0.32 L/min, respectively. Nitrogen flow rate of 0.32 L/min showed a reduction above 3.0 logarithmic units, so this treatment showed a fungicidal activity. The lowest reduction, 0.3 logarithmic units (50.3 %) was observed at a nitrogen flow rate of 1.2 L/min. Additionally, as a consequence of plasma exposure, conidia of A. flavus showed a delay in germination process and also conidia formation was affected. It was concluded that cold plasma could be used as an alternative to sanitize grains and avoid contamination by microorganisms, which cause grain deterioration and affect its nutritional properties.

Antioxidative Effect and Quality Characteristics of Chickpeas Yeotgangjeong Added with Lentil Beans

Antioxidative Effect and Quality Characteristics of Chickpeas Yeotgangjeong Added with Lentil Beans

Anti-Oxidative Effect and Quality Characteristics of Tarakjuk Added with Lentil Beans

Anti-Oxidative Effect and Quality Characteristics of Tarakjuk Added with Lentil Beans

렌틸콩 앙금 첨가에 따른 양갱의 품질 특성

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content (°Brix) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

Insights into the raw materials and technology used to produce Copper Age ceramics in the Southern Carpathians (Romania)

The Copper Age Coţofeni culture occupied a large territory which covers present day W Romania, NE Serbia, and NW Bulgaria. The Coțofeni people lived in settlements located on hill slopes and river terraces, as well as in caves. Their hand-modeled ceramic pottery is richly ornamented by incisions, incrustations, and “lentil bean” appliques. Potsherds found in the “Pestera Mare de la Cerisor” (i.e., the “Great Cave of Cerisor”) located in Paleozoic crystalline limestones and dolomites (Southern Carpathians, Romania) were studied in terms of mineralogy and petrography by OM, XRD, and EMPA. The sherds consist of an Fe-rich illitic matrix embedding quartz, K-feldspar, muscovite, plagioclase, biotite, chlorite, various heavy minerals, metamorphic, magmatic and sedimentary lithoclasts, as well as soil concretions and chamotte. Within a temperature interval, spanning between ∼800 and ∼900 °C, three firing groups were roughly separated, based on the optical characteristics of the matrix and the intensity of the illite/muscovite diffraction peaks. Quaternary and Miocene rocks from the area were analyzed by XRD in order to determine the provenance of the raw materials.

Relationship between Nutritional Support and Tuberculosis Treatment Outcomes in West Bengal, India.

IntroductionPoverty and poor nutrition are associated with the risk of developing tuberculosis (TB). Socioeconomic factors may interfere with anti-tuberculosis treatment compliance and its outcome. We examined whether providing nutritional support (monthly supply of rice and lentil beans) to TB patients who live below the poverty line was associated with TB treatment outcome.MethodsThis was a retrospective cohort study of sputum smear-positive pulmonary TB patients living below the poverty line (income of <$1.25 per day) registered for anti-tuberculosis treatment in two rural districts of West Bengal, India during 2012 to 2013. We compared treatment outcomes among patients who received nutritional support with those who did not. A log-binomial regression model was used to assess the relation between nutritional support and unsuccessful treatment outcome (loss-to-follow-up, treatment failure and death).ResultsOf 173 TB patients provided nutritional support, 15 (9%) had unsuccessful treatment outcomes, while 84 (21%) of the 400 not provided nutrition support had unsuccessful treatment outcomes (p < 0.001). After adjusting for age, sex and previous treatment, those who received nutritional support had a 50% reduced risk of unsuccessful treatment outcome than those who did not receive nutritional support (Relative Risk: 0.51; 95% Confidence Intervals: 0.30 - 0.86).ConclusionUnder programmatic conditions, monthly rations of rice and lentils were associated with lower risk of unsuccessful treatment outcome among impoverished TB patients. Given the relatively small financial commitment needed per patient ($10 per patient per month), the national TB programme should consider scaling up nutritional support among TB patients living below the poverty line.

Aerodynamic properties of lentil seeds

Abstract Aerodynamic properties of solid materials have long been used to convey and separate seeds and grains during post-harvest operations. The objective of this study was evaluation of the aerodynamic properties of green and red lentil seeds as a function of moisture content from 10 to 25% (w.b.). The results showed that as the moisture content increased from 10 to 25%, the terminal velocity of seeds increased, following a linear relationship, from 6.90 to 9.14 and from 6.37 to 7.67 m s−1 for green and red lentil seeds, respectively. Seeds of the green variety had terminal velocities with a mean value of 7.89 m s−1, while the red variety had a mean value of 7.02 m s−1, for moisture content from 10 to 25%. The Reynolds number increased linearly from 2 310.90 to 3 269.23 and from 1 215.02 to 1 535.09 for green and red lentil seeds, respectively, with the increase of seeds moisture content from 10 to 25%. While, drag coefficient decreased from 0.69 to 0.40 and from 0.84 to 0.69 for green and red lentil seeds, respectively, with the increase of moisture content. Mathematical relationships were developed to relate the change in seeds moisture content with the values of aerodynamic properties obtained. The analysis of variance showed that the effect of moisture content on all aerodynamic properties of lentil beans was significant at the 1% probability level.

Fragmenta excerpti de thesauri leguminosarum: Three of the world's first domesticated plants in the Indo-European languages of Europe

The words denoting lentil (Lens culinaris Medik.), pea (Pisum sativum L.) and faba bean (Vicia faba L.) in the modern Indo-European languages show a high level of uniformity in morphology and semantics and reveal the traces of mutual borrowings among the languages of different Indo-European branches and the exchanges with the neighbouring non-Indo-European languages. Nearly all modern Indo-European languages derived their words denoting lentil and faba bean from the Proto-Indo-European roots *lent- and *bhabh-, with the same primeval meaning. Among the Proto-Indo-European roots related to pea are *erəgw[h]-, *g'er[a]n-, *ghArs-, *kek- and *pis-. The collected results offer another testimony how important grain legumes such as lentil, pea or faba bean were in the everyday life of the forefathers of the modern Indo-European nations of Europe and their non-Indo-European neighbours.

A note on the etymology and lexicology relating to traditional European pulses in the Celtic languages

Abstract The Celts are commonly regarded as one of the Indo-European ethnolinguistic groups, speaking Celtic languages derived from Proto-Celtic. Numerous archaeobotanical, palaeogenetic and historical linguistic analyses demonstrate that the most ancient European pulse crops, such as chickpea (Cicer arietinum), grass pea (Lathyrus sativus), lentil (Lens culinaris), lupins (Lupinus spp.), pea (Pisum sativum), vetches (Vicia spp.) and faba bean (Vicia faba), were widely used in everyday life as early as sixth millennium BC. The Latin word denoting ‘pea’, pisum, was borrowed by both Brythonic and Goidelic languages, spoken during the first centuries AD in Britain and Ireland, and produced the words denoting ‘pea’ in their modern members. The ultimate origin of the words denoting ‘faba bean’ in all living and attested Celtic languages is the Proto-Indo-European root *bhabh-, denoting the same crop, literally meaning something swollen and imported from both the Latin faba and the Old Norse baun. The majority of the words denoting ‘grain’ in the Celtic languages are descendants of the Proto-Celtic root *grāno, denoting ‘grain’ and originating from the Proto-Indo-European *g'er[a]n-, *grān-, denoting ‘grain’ and ‘corn’.

Input of cadmium from soil into lentil and fababean seeds

In the plant, the polyphenols create in the defense mechanism against stress conditions, such as heavy metals. In view of the above aspects, therefore we will work focused on monitoring the influence of accumulation of cadmium on the formation of polyphenols in lentil and faba bean in a model vegetation conditions, in which have been deliberately added dose of Cd with 5,10,15 multiple as the limit value claimed by the limits of the Law no. 220/2004 Z.z. to assess the state of soil contamination. In all scenarios exceed the maximum permitted levels for Food Codex SR for cadmium in grains of both crops. Influence of soil contamination on the content of polyphenols was significantly confirmed, although the content of polyphenols in some variants show some tendency with increasing dose of heavy metal, but results both indicate that the formation of polyphenols (as response to stress) is probably genetically determined.

Effects of Lens culinaris agglutinin on gene expression of gluconeogenic enzymes in the mouse intestine

Lectins are proteins that bind specifically to the carbohydrate moiety of glyco-conjugates. Japanese mistletoe lectin given intragastrically affected cytokine gene expression in the mouse intestine. This study examines the actions of Lens culinaris agglutinin (LCA) on the gene expression of gluconeogenic enzymes in the intestine. The results of quantitative real-time reverse transcription-polymerase chain reaction indicated that LCA caused an up-regulation of the gene expression of glucose-6-phosphatase (G6Pase) and phosphoenolpyruvate carboxykinase (PEPCK). This change was correlated with an increase in the expression of two transcription factors, HNF1α and HNF4α. Experiments using human colonic cancer Caco-2 cells demonstrated that LCA up-regulated the gene expression of G6Pase and PEPCK whereas insulin had the opposite effect. In addition, the observed up-regulation of HNF4α gene expression in the duodenum raises the possibility that the lectin promotes the colorectal cancer. Lentil beans should be cooked well to avoid unfavourable effects of LCA.

Evaluation of protein solubility and water and oil holding capacity of the legume flours.

در این پژوهش، ترکیب شیمیایی و ویژگی‌های عملکردی آرد نخود، عدس، لوبیاقرمز و لوبیا چیتی مورد بررسی قرار گرفت. نتایج نشان داد این حبوبات دارای ترکیب شیمیایی متفاوتی نسبت به یکدیگر بودند طوریکه میزان پروتئین و چربی نخود از همه بیشتر (به ترتیب، 4/43 و 17/5 درصد) و پس از آن، عدس، لوبیا قرمز و لوبیاچیتی قرار دارند. در بررسی مقادیر پروتئین محلول، نتایج جالبی بدست آمد بطوریکه در تمام نمونه‌ها، pH حداقل حلالیت پروتئین حدود 4 تعیین گردید اما درمورد آرد نخود، لوبیا قرمز و لوبیا چیتی، نقطه حداقل حلالیت پروتئین دومی نیز دیده شد. ظرفیت جذب آب، در مورد آرد لوبیا قرمز دارای بیشترین مقدار بود (15/146 درصد) و پس از آن به ترتیب، عدس، لوبیا چیتی و نخود قرار گرفتند. روند تغییرات جذب آب در 4 نمونه مورد آزمایش با اعمال pH و غلظت نمک نیز یکسان بوده است. افزایش غلظت نمک باعث کاهش خاصیت جذب آب در نمونه‌ها گردید. خاصیت جذب روغن، ویژگی عملکردی بعدی بود. دراین رابطه، لوبیاقرمز دارای بیشترین میزان جذب روغن (1/92 درصد) و عدس دارای کمترین میزان (45/80 درصد) می باشد. واژه‌های کلیدی: حبوبات، ویژگی‌های عملکردی، مقدار پروتئین محلول، ترکیب شیمیایی