Red Lentil Flour Research Articles

Development and optimization of savory crackers with Vigna aconitifolia and Lens culinaris flour

ABSTRACT This research aims to develop nutrient-rich savory crackers using legume-based composite flour containing moth bean (VAF) and red lentil flour (LCF). The study employed Optimal (Custom) Design in Response Surface Methodology (RSM) to determine the best formulations. The independent variables were refined wheat flour (RWF) (63.75%, 72.25%), LCF (5.31%, 15.93%), and VAF (5.31%, 15.93%), while the dependent variables included spread ratio, bulk density, water absorption index (WAI), antioxidant activity, and color difference. The optimized formulation (RWF: 63.75 g, VAF: 15.43 g, LCF: 5.82 g) resulted in crackers with 14.43% protein, a spread ratio of 10.82, bulk density of 783.4 kg/m3, WAI of 1.84, antioxidant activity of 76.6%, and a color difference of 18.51. VAF and LCF are effective for developing nutrient-rich crackers that maintain desirable sensory attributes, potentially addressing nutritional deficiencies by providing a convenient source of protein and antioxidants.

How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations

AbstractThe global environmental changes require the development of new food formulations with sustainable ingredients. In this context, legumes could be used to enrich foods with beneficial consequences both on human health and sustainability of the agri‐food system. The aim was to evaluate the liking of a whole corn‐based formulation including chickpea or red lentil flour with or without providing health and environmental information about legumes. The effect of the conveyed information in subjects with different food neophobia (FN) level as well as the association between FN and different sustainability dimensions were also investigated. A 100% whole‐corn sample and two samples added with 20% of chickpea or red lentil flour were tested by 127 consumers in blind, expected, and real conditions. Subjects completed questionnaires about FN, sustainable behavior, perceived environmental impact of food products, beliefs, and attitudes toward sustainable food. Legume‐based products were equally liked as the control sample indicating that these food ingredients are promising for the enrichment of polenta samples. The information increased consumers' hedonic expectations. However, incomplete assimilation was found for samples with legumes. When the effect of information was assessed as a function of FN level, a complete assimilation for subjects with low (chickpea sample) and medium (red lentil sample) FN score was found, while no significant effect was seen for subjects with high FN score. A significant negative association was found between FN and sustainability commitment.Practical ApplicationThe results of the present study demonstrate that the development of sustainable food formulations using legumes is promising and that conveying health and environmental sustainability information contribute to increase consumer acceptance. However, consumers with high levels of FN were insensitive to information and were also those with low interest in sustainability issues. As a practical application, personalized communication strategies should be developed to reach different consumers targets when specific innovations are launched on the market alongside with industry efforts in developing marketing initiatives raising consumers awareness about health and environmental aspects.

Effect of extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties

Lentils (Lens culinaris) are among the oldest crops, consumed by humans since ancient civilization, and are known for their affordability in terms of protein, carbohydrates, and other vital micro-nutrients. The presence of bioactive compounds made them highly nutritive, however, they also contain antinutrients. In the present study germinated green and red lentil flour were extruded with corn flour. Response surface methodology was employed to study the effect of moisture, percent blend of lentils, and screw speed at 150 ̊C barrel temperature on expansion ratio, extrudate density, hardness, water absorption index, water-soluble index, total phenolics content, total antioxidant activity, and in-vitro starch digestibility. The percentage of germinated lentil flour in the blend demonstrated more significant effects on the response variables as compared to moisture and screw speed. Optimum process parameters were observed at 20 % blend, 19.53 % moisture and 147.26 rpm screw speed for germinated green lentil extrudates and 20.72 % blend of germinated red lentil flour, 19.67 % moisture and 140.94 rpm screw speed for germinated red lentil extrudates. The germination technique followed by microwave-vacuum drying (MVD) and extrusion can enhance the nutritive value and utilization of lentils in new product development.

Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta

In this study, red lentil flour (RLF), green lentil flour (GLF) and black lentil flour (BLF) replaced wheat semolina at different (0-10%) ratios in pasta formulation. The effect of lentil types and levels of lentil flour supplementation on the physicochemical, textural characteristics and cooking quality of pasta were investigated. It was determined that BLF had the highest ash, crude fat and phytic acid contents, whereas GLF had the highest antioxidant activity (AA) and total phenolic content (TPC) among lentil varieties. The use of GLF in pasta production resulted in higher brightness (L*) and RLF resulted in higher redness (a*) and yellowness (b*) values. The increase in lentil flour ratio in the formulation caused the weight increase and volume increase values to decrease from 200.04% and 238.59% to 174.92% and 222.28%, respectively. Pasta samples containing GLF revealed a higher firmness value than those containing RLF and BLF. It was determined that the cooking loss value was higher in the samples containing 10% lentil flour compared to the control. The use of lentil flour in the formulation improved the pasta samples in terms of protein, ash, TPC, AA, Ca, Mg, Zn and Fe. The results show that nutritionally enriched pasta can be produced with acceptable technological quality by adding up to 10% of GLF and BLF. The successful results show that RLF can be used at rates higher than 10% in pasta production.

Sliced semi-finished products with vegetable raw materials

Numerous studies of nutrition problems have shown the urgent need to create functional products that carry micronutrients for a wide range of the population. At present, recipes and technologies of combined meat semi-finished products in different thermal conditions using raw materials of animal and vegetable origin have been developed and scientifically substantiated. The production of combined semi-finished products using proteins of animal and vegetable origin expands the product range, contributes to the rational use of raw materials to provide the population with high-quality food products. The article substantiates the use of plant components in meat products for their nutritional enrichment. The article presents the results of studying the possibility of using lentil flour and pumpkin seed fiber as binders in the production of minced meat products. The change in the moisture-holding capacity of minced poultry samples obtained using bread and the mentioned plant additives was studied. According to the results of the organoleptic evaluation, the rational ratio of wheat bread and vegetable composition (lentil flour + pumpkin seed fiber) was determined. According to the results of organoleptic studies, it was found that with an increase in the mass fraction of red lentil flour in the product, the color of the minced meat, consistency and taste slightly change. We have chosen a sample with the replacement of wheat bread with a vegetable additive, i.e., 3 % pumpkin seed fiber + 5 % red lentil flour for further research. We have found that the introduction of a plant additive in the amount of 3 % pumpkin seed fiber + 5 % red lentil flour into the formulation of the composition increases the moisture content by 4.33 %, the moisture-binding capacity of meat increases by 10.09 %, protein by 0.82 %, carbohydrates by 2.56 %, dietary fiber by 0.9 % and 0.25 % in pH. At the same time, there is a decrease in fat content by 8.83 % and weight loss during heat treatment by 5.56 %.

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour.
 Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ.
 Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022.
 Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications.
 Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33).
 Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public.

Optimization Chicken Meatball Using Red Lentil Flour (Lens culinaris L.) as Filler

Aims: The aim of the study was to determine the quality of chicken meatballs added with red lentil flour based on physicochemical quality, organoleptic quality, and microstructure. Sample: chicken meatballs using red lentil flour.
 Methodology: Laboratory experiment using Completely Randomized Design (CRD). The data were tabulated using Microsoft Excel, and the standard deviation (SD) was taken, then an Analysis of Variance (ANOVA) was performed. If different, proceed with the DMRT (Duncan's Multiple Range Test). Research at the Laboratory of Animal Product Technology Faculty of Animal Science, the Laboratory of Food Quality and Safety Testing Faculty of Agricultural Product Technology, the Universitas Brawijaya Malang, and the Integrated Research and Testing Laboratory Universitas Gadjah Mada Yogyakarta. February 2023. Research with four treatments consisting of without the addition of red lentil flour and the addition of red lentil flour 3%, 6%, and 9%. 5 replications.
 Results: Chicken meatballs added with red lentil flour fiber are the best chicken meatballs by producing chicken meatballs with fiber content and have a color that is not pale. The best treatment for chicken meatballs has a fat content of 9.18%, ash content of 2.68%, fiber content of 0.84%, pH 6.26, organoleptic (color 3.68) (taste 2.98) (texture 3.43), and microstructures of chicken meatballs have different shapes and dense.
 Conclusion: The best chicken meatballs are found by adding 9% red lentil flour (Lens culinaris L.) to produce, healthy chicken meatballs that contain fiber and have attractive colors. The best product assessment is based on meatball standards in Indonesia and can be accepted by consumers.

Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil flour) vary with the ingredients (flour, oil, lemon, and salt content). All pulse flours were able to form self-standing gels. Mechanical properties varied with the pulse type and with the formulation differently depending on the pulse. For all pulses, the hardness and stiffness increased with the flour content and decreased with salt. They decreased with lemon in chickpea gels and increased with oil content in the red lentil gel. The Flash Profile technique provided distinctive sensory characteristics of each pulse gel. The red lentil gels were homogeneous, creamy, and compact. The chickpea gels were also compact, but harder. Lentil flour resulted in rough and sandy gels. For the three pulses, including oil and lemon reduced pulse flavors and increased sour taste. The results of this study give insights into the suitability of pulse gels to be the basis of new solid plant-based products whose sensory properties can be modulated by varying the concentration of natural ingredients.

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Consumers’ attitudes toward more plant-based components in their diet has greatly driven the exploration of functional plant proteins. The aim of this study was to systematically investigate the structural and functional properties, nutritional and aromatic profiles, and in vitro digestion of protein fractions from the underexploited lentil grain. Albumin (LA), globulin (LG), and its subunits legumin (LL) and vicilin (LV) were fractionated from red lentil flour through alkaline extraction–isoelectric precipitation and/or different salt extractions. LA and LV exhibited unique structural properties (more β-sheet and α-helix structures), higher solubility (almost 100% at pH 7.0), and foaming capacity (>200% at pH 7.0), while LG exhibited better emulsifying properties. LA showed a distinct aromatic profile including high numbers of volatile compounds, especially alcohols, esters, and acids. After in vitro gastric-intestinal digestion, the hydrolysis degree of LA (24.25%) was the lowest, owing to the presence of major antinutritional factors.

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD

D-optimal Mixture Design (DMD) combined with Numerical optimization (NO) and Artificial Neural Network (ANN) combined with Genetic Algorithm (GA) were used in this study to optimize the proportions of pearl millet flour (PMF), red lentil flour (RLF), and mung bean flour (MLF) for preparing gluten-free bread. Based on the value of mean squared error, absolute average deviation and coefficient of determination, the ANN model was found superior to DMD models in predicting the value of responses. The optimum composition of flour obtained using the DMD method was 69.44 g of PMF, 21 g of RLF and 9.56 g of MLF, whereas using the ANN-GA technique, it was 68.25 g of PMF, 23.12 g of RLF and 8.63 g of MLF. Sensory analysis indicated that the bread prepared using these two compositions were in the “like slightly” category in terms of overall acceptability.

Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread

The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formulated with 30% red lentil flour had the highest antioxidant capacity. The protein content showed higher values for samples with fortification, freezing treatment not affecting the content. The results denoted that enrichment of wheat dough with red lentil flour significantly increases the levels of polyphenols and the antioxidant activity of the final products. A strong increasement of phenolic compounds content was observed for the frozen samples, differences between fermented and unfermented samples and frozen and unfrozen samples varying significantly.

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, granulometry and substitution level on bread quality. Accordingly, this work studied red lentil flour and its dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, and thermal properties. Additionally, the effect of substituting wheat flour with lentil flour and its fractions at different levels (0, 10, 15, 20, 25 and 30% [w/w] flour basis) on dough rheology was studied using a Mixolab device, to predict bread quality. Although flour's properties were significantly affected by particle size, multivariate statistics suggested that the substitution level was the major factor affecting rheological properties of doughs made with blends of wheat and lentil flours. A 10% substitution level of wheat flour by lentil flour provides optimum rheological properties regardless of lentil flour particle size, while at higher substitution level (15–30%), a coarse fraction can provide higher performance compared to unfractionated flour and finer fractions. The results of this study pose an important base to intelligently develop wheat-lentil bread applications in the future.

Bread for the Aging Population: The Effect of a Functional Wheat-Lentil Bread on the Immune Function of Aged Mice.

A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional profile was assessed by analysing proteins, amino acids, lipids, soluble and insoluble dietary fibre, resistant starch, total polyphenols, lignans and the antioxidant capacity (FRAP assay). The wheat–lentil bread had 30% more proteins than wheat bread (8.3%, as is), a more balanced amino acids composition, an almost double mineral (0.63%, as is) as well as total dietary fibre content (4.6%, as is), double the amount of polyphenols (939.1 mg GAE/100g on dry matter, d.m.), higher amounts and variety of lignans, and more than double the antioxidant capacity (71.6 µmoL/g d.m.). The in vivo effect of 60 days bread consumption on the immune response was studied by means of a murine model of elderly mice. Serum cytokines and intraepithelial lymphocyte immunophenotype from the mice intestine were analysed as markers of systemic and intestinal inflammatory status, respectively. Analysis of immune parameters in intraepithelial lymphocytes showed significant differences among the two types of bread indicating a positive effect of the wheat–lentil bread on the intestinal immune system, whereas both breads induced a reduction in serum IL-10.

Legume flour as a natural colouring component in pasta production

In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0–20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume flour caused a significant increase in the content of dietary fibre, ash, protein, and essential amino acids, including lysine. The addition of the legume flours changed the colour of the pasta samples. Most suitable colouring component of all the studied legume flours was the red lentil flour. The pasta with 20% addition of red lentil flour had the most intense colouring (ΔE = 11.31), highest level of consumer acceptance and were characterized by acceptable cooking losses (7.47% d.m.), appropriate weight increase index (2.44), and high firmness.

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

AbstractBackground and objectivesPulse flours are produced by dry grinding pulses. Currently, no standards exist for the particle size of pulse flours. The objective of this study was to investigate how particle size affected the flour and bread‐baking properties of commercially milled pulse flours and those produced using a Ferkar mill.FindingsFiner pulse flours tended to have greater starch damage, lower water absorption capacity (WAC), and higher peak and final viscosities. Navy bean flour had a larger particle size distribution, lower starch damage, greater WAC, and lower peak and final viscosities due to presence of hull. Red lentil flour had a larger particle size distribution and higher starch damage than yellow pea flour. Bread made with finer pulse flours had better bread scores and a tighter, less open crumb structure. Bread volume was not affected by flour particle size, nor were the sensory properties of the bread in most cases.ConclusionsParticle size affected flour and bread‐baking properties of pulse flours indicating that particle size should be considered when formulating pulse‐based breads. Flours milled from whole pulses will have larger particle size distributions due to the presence of hull. Seed hardness will affect the grinding properties of pulses which will affect particle size and starch damage.Significance and noveltyStandardization of particle size for pulse flours would allow for consistency when sourcing flours from different suppliers. However, given that different particle size distributions may be better suited to certain applications than others, it may be more useful if suppliers specify the particle size similar to what is done with oat ingredients.

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

AbstractPulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross‐sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form.Practical applicationsPhysical blowing agent‐assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein‐ and high fiber‐aerated foods, including ready‐to‐eat snacks, breakfast cereals, and gluten‐free products. The use of physical blowing agent‐assisted extrusion has tremendous potential for the development of nutritionally dense, plant‐based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day−1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat–green lentil flour (22.21–77.79%) and wheat–red lentil flour (42.62–57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat–red lentil bread, while for the wheat–green lentil composite flour, encouraging results were obtained.

Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils

A powder blend comprised of lentil flour and pre-gelatinized potato starch was processed using supercritical fluid (carbon dioxide) extrusion (SCFX). The blend was extruded at temperature of 95–99.5 °C and screw speeds of 40, 80 and 120 rpm. The physical properties of the extruded products such as porosity, rehydration rate, expansion ratio, and crispness—improved as the screw speed increased. Furthermore, the density, water solubility index, brittleness, and hardness of the products decreased as the screw speed increased. SCFX increased the transition temperature of starch and protein in lentil flour. Increased screw speed led to increased gelatinization in the starch. Unlike traditionally cooked lentils, no retrogradation of starch was observed for the extruded red lentil products stored at room temperature for 60 days. Compared to raw lentil, SCFX increased the total phenolic and DPPH radical scavenging activity of lentils by 30% and 18%, respectively. In addition, SCFX decreased the trypsin inhibitor content in the lentil flour. Higher screw speeds led to a greater reduction in the trypsin inhibitor content. The SCFX process rendered red lentil flour into a snack-type whole grain product with a more balanced nutritional and antioxidant composition.

An economic approach for l-(+) lactic acid fermentation by Lactobacillus amylophilus GV6 using inexpensive carbon and nitrogen sources

Development of cost-effective production medium by applying statistical designs for single-step fermentation of starch (corn flour - CF) to L-(+) lactic acid, using inexpensive nitrogen sources as substitutes for peptone and yeast extract in MRS medium by amylolytic Lactobacillus amylophilus GV6. A two-level Plackett-Burman design was employed for screening various available crude starches (flours) for L-(+) lactic acid production by Lact. amylophilus GV6 using red lentil flour (RL) and bakers yeast cells (YC) as substitutes for commercial peptone and yeast extract in MRS medium in anaerobic submerged fermentation. Of all the tested flours, CF was found to be the most significant. Central composite rotatable design was employed to determine maximum production of L-(+) lactic acid at optimum values of process variables, CF, RL, YC, CaCO(3) and incubation period (IP). minitab analyses showed that lactic acid production was significantly affected by the linear terms CF, RL, CaCO(3) and IP. The interactions of CF-RL, CF-YC, CF-CaCO(3), RL-YC and RL-CaCO(3) and the square terms CF and IP were significant. The maximum lactic acid production of 29 g/37 g of starch present in 50 g of CF was obtained at optimized concentrations of CF 5%, RL 0.7%, YC 0.8%, CaCO(3) 0.8% and IP 2.9 days. Successful application of Plackett-Burman design helped in identifying CF as the best carbon source among the tested flours for L-(+) lactic acid production using inexpensive nitrogen sources. Further optimization of the process variables by response surface methods (RSMs) led to maximum production of lactic acid (29 g lactic acid from 37 g of starch present in 50 g of flour). Lactobacillus amylophilus GV6 showed 78.4% lactic acid production efficiency (g lactic acid produced/g starch taken) and 96% lactic acid yield efficiency (g lactic acid produced/g starch utilized). Information from the present studies provides a better understanding on production of L-(+) lactic acid on fermentation of CF using inexpensive nitrogen sources and on changes in the production as a response from interaction of factors. Use of inexpensive nitrogen sources and starch as substrate in MRS medium for single-step fermentation of lactic acid can become an efficient, economic and viable process. This report is on optimization of inexpensive nitrogen sources completely replacing peptone and yeast extract in single-step submerged fermentation of starch (present in CF) to lactic acid with high production efficiency.