Nutritional Assessment of Raw, Heated, and Germinated Lentils

Abstract:

Studies of the nutritive value of raw, dry-heated, and germinated lentils were carried out by chemical and biological assays. A methionine-supplemented lentil assay was also carried out. The germination process led to the total elimination of α-galactosides and a considerable increase of thiamin, riboflavin, and niacin content of lentils. The total starch content and the trypsin inhibitor activity were reduced by dry-heating and germination processes. The lowest rat food intake (P < 0.05) was observed for germinated lentils. The highest daily weight increase and PER (P < 0.05) were obtained for rats fed methionine-supplemented lentils and dry-heated lentils. The ADC, nitrogen balance, and percentage R/A decreased when the lentils were processed. For the methionine-supplemented lentils, the nitrogen balance was higher than for the raw lentils, although no difference was observed for the ADC. © 1995, American Chemical Society. All rights reserved.

Año de publicación:

1995

Keywords:

• germination
• nutritive utilization
• dry-heat treatment
• methionine supplementation
• lentils

Fuente:

scopus