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http://dx.doi.org/10.9721/KJFST.2015.47.3.273

Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review  

Min, Myung-Ja (Major in Cosmetic Engineering, Department of Chemical Engineering, Graduate School of Chosun University)
Shin, Hyun-Jae (Major in Cosmetic Engineering, Department of Chemical Engineering, Graduate School of Chosun University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.3, 2015 , pp. 273-280 More about this Journal
Abstract
Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.
Keywords
lentil; food processing; nutritional characteristic; health benefit; fermentation;
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