Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

The effect of cooking and dehulling on nutrients and anti-nutritional factors of several varieties of lentils (Lens culinaris) was investigated. Significant (p < 0.05) variations existed among the lentil varieties with respect to their crude protein, starch, ash, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), minerals, phytic acid, tannins, sucrose and oligosaccharides (raffinose, stachyose and verbascose) content. Cooking lentils in boiling water significantly increased protein, starch, IDF, TDF, resistant starch, Ca, Cu and Mn content, whereas reduced ash, Fe, K, Mg, P, Zn, TIA, phytic acid, tannins, sucrose and oligosaccharides were observed. Dehulling (removal of seed coat) resulted in a significant increase in protein, starch, resistant starch, K, P, phytic acid, stachyose and verbascose content, however, a significant decrease in SDF, IDF, TDF, Ca, Cu, Fe, Mg, Mn and tannin content was observed.