Red Lentil Research Articles

Application of Fourier Transform Infrared (FTIR) spectroscopy for the analysis of legume seeds

Legume seeds are highly valued for their rich nutritional profile and many culinary applications, making them essential to human diets in many civilizations worldwide. Legume seeds have lower protein content comparable to that found in animal sources. Legumes have many health benefits, such as improved blood sugar control, weight management, cardiovascular health, and a reduced risk of developing chronic diseases, including diabetes, cancer, and heart conditions. The functional groups in legume seeds such as black chickpea, cowpea, white chickpea, small red bean, and red lentil were analyzed using FTIR spectroscopy combined with principal compound analysis. The findings indicated that five samples had O-H stretching, C-H stretching, and N-H stretching bonds in the wave number range of 2924 cm- 1, which implies the presence of alcohol, carboxylic acid, amine salt, and alkane. The nitro compound having N-O stretching was observed in all samples except white chickpea. All the samples have C-F stretching bonds, representing the presence of fluoro compound in the wave range of 1002- 1115 cm-1, except for red beans. It is worth noting that the properties of red lentils differ significantly from those of black chickpeas and cowpeas, and the properties of cowpeas differ from those of small red beans.

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.

Metabolites profiling, in-vitro and molecular docking studies of five legume seeds for Alzheimer’s disease

Even though legumes are valuable medicinal plants with edible seeds that are extensively consumed worldwide, there is little information available on the metabolic variations between different dietary beans and their influence as potential anti-cholinesterase agents. High-resolution liquid chromatography coupled with mass spectrometry in positive and negative ionization modes combined with multivariate analysis were used to explore differences in the metabolic profiles of five commonly edible seeds, fava bean, black-eyed pea, kidney bean, red lentil, and chickpea. A total of 139 metabolites from various classes were identified including saponins, alkaloids, phenolic acids, iridoids, and terpenes. Chickpea showed the highest antioxidant and anti-cholinesterase effects, followed by kidney beans. Supervised and unsupervised chemometric analysis determined that species could be distinguished by their different discriminatory metabolites. The major metabolic pathways in legumes were also studied. Glycerophospholipid metabolism was the most significantly enriched KEGG pathway. Pearson’s correlation analysis pinpointed 18 metabolites that were positively correlated with the anti-cholinesterase activity. Molecular docking of the biomarkers to the active sites of acetyl- and butyryl-cholinesterase enzymes revealed promising binding scores, validating the correlation results. The present study will add to the metabolomic analysis of legumes and their nutritional value and advocate their inclusion in anti-Alzheimer’s formulations.

Postprandial Blood Glucose and Insulin Response in Healthy Adults When Lentils Replace High-Glycemic Index Food Ingredients in Muffins, Chilies and Soups.

This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups. In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, n = 24; rice chili, n = 24; potato soup, n = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (CMAX). Treatment effects were assessed with repeated measures ANOVA. A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup (p < 0.0001), but not muffin (p = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin p = 0.03; chili p = 0.0002; soup p < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin p = 0.02; chili p < 0.0001; soup p < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup (p < 0.0001) but not muffins (p = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils. PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods.

Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods

The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 °C for 24 h). EFG made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as “low-fat” (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches.

Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.

The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population. Normal masticated boluses exhibited greater saliva impregnation and lower proportions of large particles, hardness, and stiffness than deficient masticated boluses. Likewise, insufficiently masticated al dente-cooked pasta boluses caused a delay in oral starch digestion owing to the larger particles attained during food oral processing, while reduced intestinal conditions in the elderly only interfere with the release of total soluble proteins in all samples. This work evidences the importance of considering the initial texture of products, oral capabilities, processing behaviour, and physical and mechanical properties of food boluses in digestion studies, opening new prospects in designing pulse-based foods that meet the nutritional requirements of the world's population.

A new fabricated hetero-atom doped carbon quantum dots as a fluorescent probe for metronidazole determination using garlic and red lentils with microwave assistance.

Biocompatible and highly fluorescent phosphorus, nitrogen and sulfur carbon quantum dots (P,N,S-CQDs) were synthesized using a quick and ecologically friendly process inspired from plant sources. Garlic and red lentils were utilized as natural and inexpensive sources for efficient synthesis of the carbon-based quantum dots using green microwave-irradiation, which provides an ultrafast route for carbonization of the organic biomass and subsequent fabrication of P,N,S-CQDs within only 3 min. The formed P,N,S-CQDs showed excellent blue fluorescence at λem= 412 nm when excited at 325 nm with a quantum yield up to 26.4%. These fluorescent dots were used as a nano-sensor for the determination of the commonly used antibacterial and antiprotozoal drug, metronidazole (MTR). As MTR lacked native fluorescence and prior published techniques had several limitations, the proposed methodology became increasingly relevant. This approach affords sensitive detection with a wide linear range of 0.5-100.0μM and LOD and LOQ values of 0.14 μM and 0.42 μM, respectively. As well as, it is cost-effective and ecologically benign. The MTT test was used to evaluate the in-vitro cytotoxicity of the fabricated P,N,S-CQDs. The findings supported a minimally cytotoxic impact and good biocompatibility, which provide a future perspective for the applicability of these CQDs in biomedical applications.

Nutritional and Therapeutic Values of Cow Milk: A Comprehensive Review

Milk is the most necessary food for humans because it provides almost all nutrients such as the most nutritious protein, calcium, essential fatty acids, water-soluble vitamins, and other bioactive compounds responsible for maintaining health and other physiological functions. Milk has also been used effectively in the Unani system of medicine for centuries to improve complexion and to treat other ailments (especially dermatological disorders). For skin brightening, Unani physicians mentioned the use of the paste made up of powdered tukhm e kharpazah (seeds of musk melon), aarad e nakhud (powdered chickpea) each 2 parts, arad e baqla(powdered broad beans), aarad e jau (powdered barley) each 1 part, adas muqashshar (powdered lentil), nishasta (corn flour), kateera (tragacanth gum) each half part, tukhm e turb (radish seeds) 1/4th part, za’fran (saffron) a little and milk at night on the face and advice to wash the face with the decoction of banafsha (sweet violet) and post kharpaza (musk melon fruit epicarp) in the morning. Milk has several therapeutic actions too e.g. Musammin e Badan (adipogenous), Muhallil (anti-inflammatory), Mugharri (glutinous- Mugharri drug is a cold and dry substance with a small amount of viscid moisture that coats the surface and constricts pores. It moisturizes the skin and makes it appear lighter), Mohsin e laun (fairness activity), Ghassal (irrigator), Tiryaq (antidote), and Muqawwi (general tonic), etc. There are some scientific reports on the anti-hyperpigmentation effect of cow milk in which a paste of cow milk and powdered roasted red lentils was tested to enhance the complexion. They found significantly effective result on the Fitzpatrick scale, enhanced complexion, and reduced tanning as well as dullness. The main objective of this article is to present cow milk's nutritional and therapeutic activity. Keywords: Cow milk, Unani medicine, Nutrition, Skin Tanning, Skin Brightening.

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.

Lentils/urea as precursors for profound S and N doping of carbon dots for selective sequential determination of Hg(II) and S(II) in food and environmental samples

In this article, we described a new platform for probing toxic pollutants, namely Hg2+ and S2-, in aquatic environment by tracing the “on–off-on” fluorescence signals of quantum dots. To achieve this, red lentils and urea, as natural precursors, were utilized as sources of S and N doping, respectively, to fabricate blue fluorescent carbon quantum dots, namely, lentils/urea quantum dots (LUQDs) with good quantum yield and plentiful S-doping. In the present work, the quality-by-design (QbD) strategy was applied to control and select the optimum conditions for the microwave-aided synthesis of the carbon dots. LUQDs exhibit excitation-dependent emissions, where the maximum fluorescence emission was at 360 nm after excitation at 300 nm. During the detection step, the fluorescence of LUQDs is quenched by the incorporation of Hg2+ over the range of 0.50–70.0 μM. Next, S2- reacts with Hg2+, resulting in turning on the fluorescence emission of LUQDs in the range of 10.0–150.0 µM.The method was applied for the detection of both Hg2+ and S2- in tap, sewage, and river water samples with a recovery rate ranging between 98.96 % and 101.26 %; in addition, Hg2+ was detected in canned Tuna samples with a recovery of 98.70 %. Furthermore, the greenness of the developed method was confirmed through various greenness metrics.

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips.

There is a consensus among experts and consumers that pulses are a good source of nutrients and fiber. In a traditional hummus recipe, chickpeas are the major ingredient. The present study is aimed at developing new legume dips by exchanging chickpeas (Chd) with dry green (Gld) and red lentils (Rld), dry white beans (Wbd), and dry green peas (Gpd). Presoaking, boiling, proximate composition, pH, energy, color measurement, and sensory evaluation were conducted on the dips using chickpea dip (hummus) as a control. One-way ANOVA was used to determine the differences between the dips. The results revealed significant differences in the proximate composition of legume dips. The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. These variations could be attributed to the type and composition of each legume, the soaking and boiling process, and the tahini added during the preparation. pH ranged between 4.5 and 4.7. The color measurement indicated that the five legume dips could be considered bright products (high L∗>67), with a positive color valuebluered-green and yellow-. Significant differences (p ≤ 0.05) were observed in the legume dips sensory evaluation, and the red lentil dip was the most acceptable with results comparable to the chickpea dip; it was followed by the green lentil, white bean, and green pea dips. These results highlight the feasibility of commercial production of legume dip that promotes human health and gives consumers more choices.

Biochemical analyses in the ICARDA collection of unique dried materials of lentils

Background: Among conventional grains, lentils stand out as a rich source of nutrients, boasting high levels of protein and low levels of carbohydrates. They serve as an excellent meat alternative and are abundant in macronutrients, micronutrients, and bioactive phytochemicals. The red lentil seed coat surpasses other legumes in phenol content, showcasing remarkable antioxidant activity. Recognized as a high-level functional crop, lentils demonstrate efficacy in mitigating various health issues, including hypertension, cardiovascular disease, diabetes, and cancer. Objective: This study aims to analyze the biochemical and bioactive components, such as proteins and monosaccharides, in selected lentil varieties that thrive in the conditions of the Ararat Valley and hold economic value. The objective is to evaluate their potential as functional foods. Methods: This study was conducted at the Scientific Centre of Vegetables and Industrial Crops in Darakert, Armenia, from 2021 to 2022, and used a block-randomized design with 4 replications. Lentil seeds were planted in mid-May, with proper care and optimal spacing. Harvested in mid-July, lentil fruits underwent biochemical analysis in the laboratory. Investigated lentil varieties included those from ICARDA collection and locally bred ones. Total protein, protein nitrogen, and carbohydrate content were determined using Kjeldahl’s, Bernstein’s, and Ofner's iodometric methods, respectively. Results: The investigation into the biochemical properties of the selected lentil varieties revealed protein levels ranging from 20.5% to 23.9%, non-protein content between 1.2% and 1.6%, and monosaccharides ranging from 6.2% to 6.7%. Conclusions: Economically valuable lentil varieties, both sourced from the ICARDA collection (Flip 2007-12L, Flip 2007-3L, Flip 2007-30L, EP-54, Sell from1767L) and locally bred varieties that are registered in the State Register of Breeding achievements of Armenia (Talini-6, Haykakan88), exhibit high concentrations of key biochemical properties such as proteins, non-proteins, and monosaccharides. When considering their potential as functional foods with various health benefits, these varieties align well with contemporary nutritional trends emphasizing the inclusion of health-promoting ingredients in diets. Further research and development in this area hold the promise of not only expanding the agricultural and culinary landscape in Armenia but also contributing to the broader conversation around nutrition and functional foods around the world. Keywords: lentils, biochemical properties, protein, non-protein, monosaccharides

An Explanatory Model of Red Lentil Seed Coat Colour to Manage Degradation in Quality during Storage

This study presents an explanatory biophysical model developed and validated to simulate seed coat colour traits including CIE L*, a*, and b* changes over time for stored lentil cultivars PBA Hallmark, PBA Hurricane, PBA Bolt, and PBA Jumbo2 under diverse storage conditions. The model showed robust performance for all cultivars, with R2 values ≥ 0.89 and RMSE values ≤ 0.0019 for all seed coat colour traits. Laboratory validation at 35 °C demonstrated a high agreement (Lin’s Concordance Correlation Coefficient, CCC ≥ 0.82) between simulated and observed values of all colour traits for PBA Jumbo2 and strong agreement (CCC ≥ 0.81) for PBA Hallmark in brightness (CIE L*) and redness (CIE a*), but not in yellowness (CIE b*). At 15 °C, both cultivars exhibited moderate to weak agreement between simulated and observed values of all colour traits (CCC ≤ 0.47), as very little change was recorded in the observed values over the 360 days of storage. Bulk storage system validation for PBA Hallmark showed moderate performance (CCC ≥ 0.46) between simulated and observed values of all colour traits. Modelling to simulate changes in seed coat colour traits of lentils over time will equip growers and traders to make informed managerial decisions when storing lentils for long periods.

Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks

SummaryThe growing recognition of the health benefits associated with dietary fibre and the deficit in its daily intake are propelling the food industry to develop a variety of fibre‐enriched products including puffed snacks. Incorporating rich sources of fibre into pulse‐based foods can supplement the insufficient daily dietary fibre intake. To produce fibre‐enriched puffed pulse snacks and ready‐to‐eat breakfast cereals, three different fibre sources, namely carrot powder (CP), wheat bran (WB) and red lentil hulls (LH), were added to red lentil (RL) flour at 0%, 10% and 20% levels (w/w) and extruded at three extrusion moisture contents (MC), i.e., 18%, 20% and 22% (db). Incorporation of all three fibres into RL flour significantly (P ≤ 0.05) increased the total and insoluble dietary fibre contents and hardness and decreased the expansion index, brightness and crispiness of extrudates. Scanning electron microscopy images revealed that the fibre‐enriched extrudates had thicker cell walls with smaller cells when qualitatively compared to RL extrudates with no fibre addition. CP containing extrudates had significantly (P ≤ 0.05) higher soluble dietary fibre (SDF) content compared to extrudates containing WB and LH. WB containing extrudates were significantly (P ≤ 0.05) harder and less expanded than CP and LH containing extrudates at the same MC. The increase in fibre incorporation level increased the hardness of CP and WB containing extrudates but did not affect LH containing extrudates. Fibre incorporation level also increased the colour differences between RL extrudates with and without fibre enrichment. Increasing MC significantly (P ≤ 0.05) increased the SDF and hardness and decreased the expansion index of extrudates. These results can potentially pave the way for the production of fibre‐enriched pulse‐based puffed products, namely, snacks and ready‐to‐eat breakfast cereals, that are texturally and structurally appealing to consumers.

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

The complex cellular structure of plant-based purees has a great impact on their rheological properties, as affected by particle-related factors such as their shape, size and concentration. The aim of this study was to unravel the impact of particles characteristics on viscoelastic properties of fractions from a red lentil puree containing high contents of starch and protein. Four particle fractions were separated from the puree: cell fragments (CF), single cells (SC), cell clusters (CC), and a mix of all particles (MP). Their composition, structural properties, stability upon dilution and dynamic rheological properties after reconstitution at three pulp contents were investigated. CF was mostly made of aggregated cell fragments containing extracellular starch, SC was characterized by dispersed parenchyma cells filled with intracellular starch, and CC of cell clusters containing some intracellular starch. The viscoelastic properties seemed driven by starch location, as SC and CC had higher power law constant values (K') and flow stress (σf), with lower yield strain (γy) than CF: extracellular starch could form a continuous entangled network, entrapping particles and decreasing the gel strength. CF was also the most stable to dilution, which emphasized the role of extracellular starch on networks cohesion. K' and σf were higher in CC than in SC, probably because of the roughness of cell clusters assessed by their low solidity values, as opposed with single cells of smoother surface. Such work on pulse puree particle networks helped to understand the mechanisms involved in a complex structured food system rich in starch and protein.

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing.

In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food products has been impeded by limited solubility. This study aimed to investigate the potential of high-shear mixing, a resource-efficient technique, to enhance lentil protein solubility and its functional properties. Red lentil protein isolate powders were rehydrated and subjected to a semi-continuous in-line high-shear treatment at 10,200 rpm for a timespan ranging from 0 to 15 min. The results highlighted a significant (p < 0.05) increase in solubility from 46.87 to 68.42% after 15 min of shearing and a reduction in particle size as a result of the intense shearing and disruption provided by the rotor and forced passage through the perforations of the stator. The volume-weighted mean diameter decreased from 5.13 to 1.72 µm after 15 min of shearing, also highlighted by the confocal micrographs which confirmed the breakdown of larger particles into smaller and more uniform particles. Rheological analysis indicated consistent Newtonian behaviour across all dispersions, with apparent viscosities ranging from 1.69 to 1.78 mPa.s. Surface hydrophobicity increased significantly (p < 0.05), from 830 to 1245, indicating exposure of otherwise buried hydrophobic groups. Furthermore, colloidal stability of the dispersion was improved, with separation rates decreasing from 71.23 to 24.16%·h-1. The significant enhancements in solubility, particle size reduction, and colloidal stability, highlight the potential of in-line high-shear mixing in improving the functional properties of lentil protein isolates for formulating sustainable food products with enhanced techno-functional properties.

Micro solid phase extraction of lead and cadmium using functionalized nanodiamonds@CuAl2O4@HKUST-1 nanocomposite for FAAS analysis in food and water samples

This study focuses on the development and application of a novel nanocomposite (functionalized nanodiamonds@CuAl2O4@HKUST-1)-based µ-SPE method for the sensitive and selective extraction of Pb and Cd from food and water samples. The technique offers high sensitivity and selectivity, allowing accurate measurement of these metals at trace levels. The detection limit is 0.031 µg kg−1 for Cd and 0.052 µg kg−1 for Pb, with a relative standard deviation of 1.7 % for Cd and 4.8 % for Pb. The method was successfully applied to real samples and efficiently quantified Pb and Cd in food and natural water samples. The highest concentrations were found in red lentils (0.274 µg kg−1 Pb) and fresh mint (0.197 µg kg−1Cd), but still below recommended limits set by FAO/WHO (300 µg kg−1 for Pb and 200 µg kg−1 for Cd). It promises to ensure food safety, monitor environmental contamination, and informs regulatory decisions to protect public health.

Study of promising types of legume raw materials for the production of fermented food products

In Russia, a large number of different legumes are grown, such as soybeans, chickpeas, lentils, beans, which are a valuable source of protein. In the context of the global climate agenda and sustainable development goals, the world community has taken the vector of transforming the population’s diet towards reducing animal products and increasing the share of products based on plant materials. This paper presents the results of experiments on the fermentation of 8 types of legume raw materials, including soybeans, chickpeas, mung beans, black lentils, green lentils, red lentils, peas, to obtain a food product. An assessment was made of the swelling properties of raw materials, their appearance after swelling, and after fermentation for 24 and 48 hours. An analysis of amine nitrogen indicators before and after fermentation was also carried out. Practical recommendations for the use of the considered raw materials for the food industry are offered.

Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species.

In the current trend where plant-based foods are preferred over animal-based foods, pulses represent an alternative source of protein but also of bioactive peptides (BPs). We investigated the pattern of protein hydrolysis during fermentation of red lentils protein isolate (RLPI) with various lactic acid bacteria and yeast strains. Hanseniaspora uvarum SY1 and Fructilactobacillus sanfranciscensis E10 were the most proteolytic microorganisms. H. uvarum SY1 led to the highest antiradical, angiotensin-converting enzyme-inhibitory and antifungal activities, as found in low molecular weight water soluble extracts (LMW-WSE). The 2039 peptide sequences identified by LMW-WSE were screened using BIOPEP UWM database, and 36 sequences matched with known BPs. Fermentation of RLPI by lactic acid bacteria and yeasts generated 12 peptides undetected in raw RLPI. Besides, H. uvarum SY1 led to the highest abundance (peak areas) of BPs, in particular with antioxidant and ACE-inhibitory activities. The amino acid sequences LVR and LVL, identified in the fermented RLPI, represent novel findings, as they were detected for the first time in substrates subjected to microbial fermentation. KVI, another BP highly characteristic of RLPI-SY1, was previously observed only in dried bonito. 44 novel potential BPs, worthy of further characterization, were correlated with antifungal activity.

Lentils pasta by-product in a complete extruded diet for dogs and its effect on extrusion, digestibility, and carbohydrate metabolism.

Recently, increasing effort has been directed toward environmental sustainability in pet food. The aim of this study was to evaluate the extrusion parameters, nutrient digestibility, fecal characteristics, palatability and insulinemic and glycaemic curves of a complete diet for dogs in which the main carbohydrate source was a red lentil pasta by-product (LP). Five experimental diets were formulated: a basal diet (CO) based on rice and a poultry by-product meal; three experimental diets where LP substituted rice at 33, 66, or 100% (LP33, LP66, and LP100, respectively); and a diet formulated on 70% of the basal diet (CO) plus 30% LP (LPS) to evaluate the digestibility of LP ingredient. The extruder pressure, hardness and bulk density of the kibble increased in a linear manner with increasing LP percentage (P < 0.05), without affecting starch gelatinization. According to polynomial contrast analysis, rice replacement with LP at 33 and 66% caused no reduction in apparent total tract digestibility coefficient (ATTDC), with similar or higher values compared with the CO diet. Nitrogen balance did not change (P > 0.05), but we observed a linear increase in feces production and moisture content as the LP inclusion rate rose and a linear decrease in feces pH (P < 0.05). Nevertheless, the fecal score was unaffected. Fecal acetate, propionate, total short-chain fatty acids (SCFA), branched-chain fatty acids, and lactate all increased linearly as the LP inclusion rate increased (P < 0.05), without altering ammonia concentration in feces. Feces concentrations of cadaverine, tyramine, histamine, and spermidine also increased in a linear manner with increasing LP inclusion (P < 0.05). The fermentation of LP dietary fiber by the gut microbiota increased the concentration of desirable fermentation by-products, including SCFA and spermidine. The post-prandial glucose and insulin responses were lower in the dogs fed the LP100 diet compared with CO, suggesting the possible use of this ingredient in diets designed to generate a low glycaemic response. Finally, the palatability study results showed a preference for the LP100 ration in both the "first choice" and the "consumption rate" evaluation (P < 0.05). This trial reveals how a by-product discarded from the human-grade food chain retains both its nutritional and organoleptic properties.