Journal articles on the topic 'Lentils'
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Reif, Theresa M., Sabine Zikeli, Ann-Marleen Rieps, Carina P. Lang, Jens Hartung, and Sabine Gruber. "Reviving a Neglected Crop: A Case Study on Lentil (Lens culinaris Medikus subsp. culinaris) Cultivation in Germany." Sustainability 13, no. 1 (December 25, 2020): 133. http://dx.doi.org/10.3390/su13010133.
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Cultivation of lentils had ended by mid-20th century in Germany, but a revival was initiated in the first decade of this millennium in Southwest Germany. However, knowledge of lentil cultivation was almost lost, and today’s yields are still low. To gain an overview of current farm practices and of factors that can help lentil cultivation thrive, 25 lentil farmers (21 organic, 4 conventional) from SW Germany answered questionnaires for agronomic data on lentil cultivation in the years 2015, 2016, and 2017. Eleven farmers took part in additional semi-structured interviews about their motivation and the most important factors (economic, ecological, and social) that encouraged them to grow lentils. Neither the lentil variety (Anicia, Späth’s Alblinse I and II), nor the companion crop for the usual mixed cropping (spring barley, oat, and camelina), significantly influenced lentil yield. If lentil cultivation is to further expand, data from more farmers could be evaluated and factors that contribute to crop thriving analyzed more clearly. The cultivation techniques currently practiced are diverse, and lentils integrate well into existing structures. Farmers appear motivated to grow lentils by good examples of colleagues, by availability of marketing channels, and by the desire to promote lentils’ ecological and social benefits.
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Mamakhai, A. K., and M. G. Zagoruiko. "Territorial Prospects for Growing Lentils." IOP Conference Series: Earth and Environmental Science 988, no. 3 (February 1, 2022): 032089. http://dx.doi.org/10.1088/1755-1315/988/3/032089.
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Abstract We assessed the prospects of lentil cultivation in the Russian Federation and the most favorable regions for this. The following tasks were set: we assessed the importance of lentils in the country’s economy, identified promising regions for growing lentils, taking into account agronomic and economic conditions. When analyzing suitable regions for lentil cultivation, not only the agrotechnical conditions of cultivation were taken into account, but also economic factors, for example, the proximity and volume of sales markets, including exports. The selection of promising regions for growing lentils was made on the basis of its agrobiological properties, existing cultivation volumes and agro-climatic conditions of the regions of the Russian Federation. The impact of global climate change and the dynamics of lentil cultivation volumes in recent years were taken into account. Canada, as one of the world leaders in growing lentils, is located at the same latitude with the regions of the Saratov and Volgograd regions. In Russia, the Saratov and Volgograd regions are in good soil and climatic conditions for growing lentils. The high gross harvest was the result of an increase in the acreage under lentils, the value of which in 2019 amounted to 274 thousand hectares, which is 3 thousand hectares more than last year. The production of lentils is going on with a noticeable increase, which is due to the significant orientation of the cultivation of this crop for export. According to the AB-center, in 2015, export deliveries of lentils amounted to 7.4 thousand tons; in 2016-17.2; in 2017-64.6 thousand tons, 2018-77.9 thousand tons; 2019 – 79.8 thousand tons. In the course of research, it was found out that lentils play an important role in the national economy of the country. It is determined that the regions of the Saratov and Volgograd regions are the most promising for expanding lentil production both in terms of agro-climatic conditions and economic potential.
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Anoma, A., R. Collins, and D. McNeil. "The value of enhancing nutrient bioavailability of lentils: The Sri Lankan scenario." African Journal of Food, Agriculture, Nutrition and Development 14, no. 67 (December 22, 2014): 9529–43. http://dx.doi.org/10.18697/ajfand.67.13640.
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Lentil ( Lens culinaris Medic.) is a pulse crop that belongs to the family Leguminosae . Lentils are rich in proteins, have 18 of the 20 amino acids including all 8 essential amino acids and provide a number of essential minerals and vitamins. Thus, lentils occupy an important place in the human diet, especially in developing countries, as a rich source of protein, vitamins and minerals. Although in many developing countries in Asia rice contributes significantly to human daily energy and nutritional requirements, its amino acid profile shows that rice lacks some essential amino acids. Therefore, given their rich composition of amino acids, lentils could act as an ideal supplement for rice-based diets. Although all red lentils are imported, they are the most widely consumed pulse among Sri Lankans. Red lentil consumption levels are significantly greater in the estate sector where the prevalence of under nutrition is high. Thus, t his review was undertaken to understand the potential role of lentils in the Sri Lankan diet and how lentils can potentially be utilized to meet the nutritional needs of Sri Lankans. The study was based on an extensive literature review and information obtained thro ugh personal interviews with key participants in the red lentil industry of Sri Lanka. It was evident that red lentils are a rich source of nutrients, especially micro-nutrients, but their bioavailability is poor due to the presence of multiple anti-nutritive factors such as protease inhibitors, phenolic compounds and phytates. Although bioavailability of nutrients can be enhanced by changing food processing techniques, fortification and bio-fortification, lentil cooking patterns in Sri Lanka pose difficulties in adopting changed food processing techniques and fortification. Thus, bio-fortification would be the most viable option for enhancing nutrient availability in lentils. Since Sri Lanka does not produce lentils, such initiatives may have to be undertaken in exportin g countries or in collaboration with international agricultural research centres. Any strategic investments in breeding new lentil varieties with high bioavailability would provide exporting countries a unique competitive edge in export markets. Such improvements would meet the nutritional needs, not only of Sri Lankans, but also of mil lions other Asian consumers who face similar nutritional challenges.
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Sharma, Harshita, Naleeni Ramawat, and Charu Gupta. "Nutritive content of lentil." Journal of Nutritional Health & Food Engineering 12, no. 1 (February 18, 2022): 27–32. http://dx.doi.org/10.15406/jnhfe.2022.12.00351.
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Lentil (Lens culinaris) is a very important nutritious crop, grown, consumed throughout the world due to its high macro and micronutrients contents, including all the minerals. The nutritive components of lentil have several beneficial influences on human health. The current review aims to highlight the present knowledge on the mineral, amino acid, lipids, vitamins and carbohydrate composition of lentils. Thereby, a literature search was conducted using reliable sources: Elsevier, Research gate, Springer, etc to understand the overall nutritive status of lentils. The proximate composition of lentils is similar when compared with other legumes but the seed contains low concentrations of fat, fiber. Lentils supply a reasonably balanced range of all minerals. Lentils contain a number of anti-nutritive factors and these may be controlled either by processing or possibly by plant breeding programs. Anti-nutritive factors are less important In human diets because of cooking and processing which normally occur prior to eating, Lentils have a potential as a protein concentrate and could be processed to produce many products similar to those produced from soya beans. Lentils should be used for a variety of purposes, mainly towards eliminating malnutrition, on the condition of being well-balanced. Lentils should be incorporated either in snacks or while preparing household, school, or hospital meals, particularly in developing countries.
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Yunus, Fakir, Chowdhury Jalal, Anupom Das, Kaosar Afsana, Rajib Podder, Albert Vandenberg, and Diane DellaValle. "The Efficacy of Consuming Iron-Fortified Lentils on Body Iron (Fe) Status in Bangladeshi Adolescent Girls: A Sustainable, Food-Based Solution to Iron Deficiency." Current Developments in Nutrition 5, Supplement_2 (June 2021): 700. http://dx.doi.org/10.1093/cdn/nzab045_082.
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Abstract Objectives Iron deficiency (ID) and iron deficiency anaemia (IDA) remain a public health concern among women and girls globally, and have numerous impacts on health, nutrition and socioeconomic status. Our objective was to investigate the efficacy of consuming iron-fortified lentils on iron status among rural Bangladeshi adolescent girls. Methods In this community-based, double-blind, cluster-randomized controlled trial, girls (13.5 ± 2.0 years) were randomly assigned to three groups that received 1)cooked iron-fortified lentils (160 ppm Fe NaFeEDTA per kg of lentils); 2)cooked non-iron-fortified lentils; or 3)no lentils (usual intake group). We served 200 g of cooked lentils using a local daal recipe on five days/week, for 4 months. Iron status (sFer, sTfR, and Hgb) was assessed at baseline, 2 and 4 months. All analyses were adjusted for inflammation. Results There were no differences in baseline iron status among the three groups. sFer significantly increased by 21.9% (+5.7 μg/L, p < 0.001; 95% CI: 1.7, 9.5 μg/L) from baseline to 4 months in the iron-fortified lentil group, compared to a decline in sFer observed in the non-iron fortified lentil (53.3 vs. 38.6 μg/L, p < 0.01) and no lentil groups (53.6 vs. 39.5 μg/L, p < 0.01). Examining overall changes in iron status over 4 months, we observed maintenance in the iron-fortified group from baseline, compared to a decline in the other groups. Conclusions We observed improvement in and maintenance of iron status in a population vulnerable to ID and IDA who consumed iron-fortified lentils for 4 months. Additionally, girls who consumed iron-fortified lentils had a 60% lower chance of developing clinical and subclinical ID (sFer < 15, 15–30 μg/L), and a 70% lower chance of developing sub-clinical IDA (sFer 15–30 μg/L + Hgb < 12 g/dL) compared to those who did not. Funding Sources Global Institute for Food Security.
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Zagoruyko, M. G., M. Ye Chaplygin, and S. A. Davydova. "Diversification of lentil production." E3S Web of Conferences 193 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202019301022.
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Production and processing of lentil as a valuable leguminous crop with a high content of beneficial nutrients (fiber, protein, minerals and vitamins), a low glycemic index, and a low-calorie content (295 kcal per 100 grams of raw lentils) has great potential for domestic economy. The world market of lentil is analyzed, prospects for increasing the level of its use in domestic markets are identified. An evaluation of the crop processing by an extrusion method is given. The statistical data of the Federal State Statistics Service, the Ministry of Agriculture of Russia, information materials of Russian and foreign research organizations and companies are studied. The methods of complex structural-dynamic analysis and the expert-analytical method of data processing are used. It is found that lentils contain the largest amount of protein among the rest of the plants, which is a source of essential amino acids (isoleucine and lysine), and that the use of this crop in feed production along with soya bin is promising and appropriate. Based on the analysis of gross yields of lentil in federal districts of Russia in 2010-2019 and export supplies of the crop revealed that the domestic lentil export market expanded 6.1 times, but the country’s lentil consumption decreased 1.18 times. Thus, in the current economic conditions, the issue of finding the use of lentils as a raw export product and expanding the potential for using lentils in the domestic market is relevant. It is proposed to expand the possibilities of using lentils by extruding it, which will allow to have high quality products with good biological value and consumer properties on the domestic market.
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Żuchowski, Jerzy, Agata Rolnik, Weronika Adach, Anna Stochmal, and Beata Olas. "Modulation of Oxidative Stress and Hemostasis by Flavonoids from Lentil Aerial Parts." Molecules 26, no. 2 (January 18, 2021): 497. http://dx.doi.org/10.3390/molecules26020497.
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While specific metabolites of lentil (Lens culinaris L.) seeds and their biological activity have been well described, other organs of this plant have attracted little scientific attention. In recent years, green parts of lentils have been shown to contain diverse acylated flavonoids. This work presents the results of the research on the effect of the crude extract, the phenolic fraction, and seven flavonoids obtained from aerial parts of lentils on oxidative damage induced by H2O2/Fe to lipid and protein constituents of human plasma. Another goal was to determine their effect on hemostasis parameters of human plasma in vitro. Most of the purified lentil flavonoids had antioxidant and anticoagulant properties. The crude extract and the phenolic fraction of lentil aerial parts showed antioxidant activity, only at the highest tested concentration (50 μg/mL). Our results indicate that aerial parts of lentils may be recommended as a source of bioactive substances.
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CASTELL, A. G., and R. L. CLIPLEF. "ETHIONINE SUPPLEMENTATION OF BARLEY DIETS CONTAINING LENTILS (Lens culinaris) OR SOYBEAN MEAL: LIVE PERFORMANCE AND CARCASS RESPONSES BY GILTS FED AD LIBITUM." Canadian Journal of Animal Science 70, no. 1 (March 1, 1990): 329–32. http://dx.doi.org/10.4141/cjas90-041.
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Barley-based diets, containing 13.3% soybean meal or 40.0% lentils, were fed over the period from 25 to 90 + kg liveweight. Supplementation with 0.1% DL-methionine improved performance and carcass characteristics of lentil-fed pigs to the level of those receiving soybean meal diets. Key words: Pig, barley, lentils, methionine, carcass
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Rochfort, Simone, Simone Vassiliadis, Pankaj Maharjan, Jason Brand, and Joe Panozzo. "NMR Based Metabolomic Analysis of Health Promoting Phytochemicals in Lentils." Metabolites 9, no. 8 (August 13, 2019): 168. http://dx.doi.org/10.3390/metabo9080168.
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Lentils are a high-protein plant food and a valuable source of human nutrition, particularly in the Indian subcontinent. However, beyond sustenance, there is evidence that the consumption of lentils (and legumes in general) is associated with decreased risk of diseases, such as diabetes and cardiovascular disease. Lentils contain health-promoting phytochemicals, such as trigonelline and various polyphenolics. Fourteen lentil genotypes were grown at three locations to explore the variation in phytochemical composition in hulls and cotyledons. Significant differences were measured between genotypes and environments, with some genotypes more affected by environment than others. However, there was a strong genetic effect which indicated that future breeding programs could breed for lentils that product more of these health-promoting phytochemicals.
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Benayad, Asmaa, and Youssef Aboussaleh. "Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement." Journal of Food Quality 2021 (May 24, 2021): 1–9. http://dx.doi.org/10.1155/2021/5515654.
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Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. Thus, lentils play a major role in food security, particularly among low-income countries. The current review aims to highlight the present knowledge on the mineral composition of lentils, compare it with the recommended dietary allowance and adequate intake of minerals, investigate the literature regarding its physiological role, give detailed information on different antinutritional factors preventing its bioavailability, and present adopted solutions to enhance the bioavailability of minerals in lentil seeds. Thereby, a literature search was conducted using reliable sources: Elsevier, Springer, PubMed, and CrossRef. Based on the previous studies, 100 g of cooked lentils, for example, may be enough to cover the recommended dietary allowance/adequate intake of iron in infants under six months and children aged one to three years. One hundred grams of cooked lentils may also cover the recommended dietary allowance/adequate intake of zinc and magnesium in infants and children aged one to three years. Hence, it is imperative that the scientists continue to show the significance of pulses as a mineral source and their effects on human health. Indeed, lentils should be exploited for a variety of purposes, mainly towards eliminating malnutrition, on the condition of being well-balanced. Lentils should be incorporated either in snacks or while preparing household, school, or hospital meals, particularly in developing countries.
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Mustafa, Ahmed M., Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Simone Angeloni, Germana Borsetta, Giovanni Caprioli, Franks Kamgang Nzekoue, Gianni Sagratini, and Sauro Vittori. "Polyphenols, Saponins and Phytosterols in Lentils and Their Health Benefits: An Overview." Pharmaceuticals 15, no. 10 (October 3, 2022): 1225. http://dx.doi.org/10.3390/ph15101225.
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The lentil (Lens culinaris L.) is one of the most important legumes (family, Fabaceae). It is a natural functional food rich in many bioactive compounds, such as polyphenols, saponins and phytosterols. Several studies have demonstrated that the consumption of lentils is potentially important in reducing the incidence of a number of chronic diseases, due to their bioactive compounds. The most common polyphenols in lentils include phenolic acids, flavan-3-ol, flavonols, anthocyanidins, proanthocyanidins or condensed tannins, and anthocyanins, which play an important role in the prevention of several degenerative diseases in humans, due to their antioxidant activity. Furthermore, lentil polyphenols are reported to have antidiabetic, cardioprotective and anticancer activities. Lentil saponins are triterpene glycosides, mainly soyasaponins I and βg. These saponins have a plasma cholesterol-lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, high levels of phytosterols have been reported in lentils, especially in the seed coat, and β-sitosterol, campesterol, and stigmasterol are the most abundant. Beyond their hypocholesterolemic effect, phytosterols in lentils are known for their anti-inflammatory activity. In this review, the current information on the nutritional composition, bioactive compounds including polyphenols, saponins and phytosterols, and their associated health-promoting effects are discussed.
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Verza, Marta, Alberto Ceccacci, Giuseppe Frigo, Luca Mulazzani, and Parthena Chatzinikolaou. "Legumes on the Rise: The Impact of Sustainability Attributes on Market Prices." Sustainability 16, no. 7 (March 23, 2024): 2644. http://dx.doi.org/10.3390/su16072644.
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Despite their environmental value and important role in human nutrition and food security, legumes, including lentils, have been underestimated. Nevertheless, nowadays there is a renewed interest in their consumption due to regional specialization, varietal diversity and their role in the transition towards sustainable production and consumptions systems. Recent years have also witnessed a rise in consumer awareness regarding sustainable food, healthier and plant-based diet and regional or local food systems. The aim of this paper is to evaluate the influence of attributes linked to sustainability, such as biodiversity, organic certification, origin indication, and packaging type, on lentils’ market prices in Italy. Based on the Hedonic Price Model, and following a review of scientific literature, eight lentil characteristics are defined. Data were collected on 228 valid observations of dry and precooked lentils across 20 different retail stores. Results indicate that Italian consumers have a positive appreciation for lentils with organic certifications and references to geographic and territorial characteristics. Some lentil varieties hold unique market positions, suggesting opportunities for diverse product offerings. Packaging materials influence consumer valuation, reflecting trends towards healthy and convenient food options. These insights will aid stakeholders in fostering sustainable practices and enhancing market competitiveness in the Italian lentil market.
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Mockus, Ernestas, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha, and Elena Bartkiene. "Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici." Foods 13, no. 8 (April 19, 2024): 1249. http://dx.doi.org/10.3390/foods13081249.
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The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
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Kurniawan, Taufiq, Riani Prihatini Ishak, and Ariatma Gracia Widi Rangan. "Product Innovation Of Noodles With Water Lentil Ingredients." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 3 (December 31, 2022): 139. http://dx.doi.org/10.24036/jptbt.v3i3.508.
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People who are aware of the importance of quality of life are more likely to seek out natural food products in order to maintain their health. Natural food products derived from various plants can trigger curiosity and exploration while adding variety. One of the natural food products from this group is water lentils, commonly called duckweed.This research was conducted to find out whether water lentils, which are now available in the form of protein powder, can be developed into noodles that are suitable for serving a group of people with a healthy lifestyle. This study used an experimental design method approach. The researcher made water lentil noodles by modifying the egg noodle recipe. Products that have been successfully made will be presented to 15 semi-trained panelists who have a level of health awareness. The results of the hedonic test from the panelists showed that the water lentil noodles developed by the researchers were more preferable to ordinary egg noodles. In addition, the results of the different tests using the Mann-Whitney U method yielded significant differences in values between ordinary egg noodles and noodles with water lentils as filler. Noodles filled with water lentils have advantages in terms of appearance, texture, taste, and aroma, meaning that overall, all aspects of noodles filled with water lentils are preferred over ordinary egg noodles
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Zahan, Sharmin, Ratna Begum, and Tamanna Yesmine. "Factors Influencing the Lentil Production in Selected Areas of Pabna District in Bangladesh." Journal of Bangladesh Agricultural University 21, no. 4 (2023): 563. http://dx.doi.org/10.5455/jbau.165537.
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This study was conducted to assess the existing socioeconomic and profitability status, as well as the variables affecting lentil production in Pabna district of Bangladesh. Primary data were collected from 90 randomly selected Lentil farmers. Descriptive statistics and cost-return analysis were applied to assess the current condition and profitability of lentil production. The findings showed that the undiscounted benefit-cost ratio was 1.72, indicating that the production of lentils was profitable. The Cobb-Douglas production function was used to estimate the parameters which showed that labor, seed, and fertilizer all had a significant impact on lentil production. Therefore, it would be crucial to use these resources effectively throughout the production of lentils in order to increase producer’s profits. Farmers in the research region faced a number of production-related issues, including severe disease and insect attacks, expensive and poor-quality seeds, lack of training, drought and excessive rains, the high cost of pesticides and insect attacks in storage, etc. So, the government should take actions to make it easier for farmers to obtain critical inputs and provide subsidies to entice more farmers to grow lentils.
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Volkov, Dmitriy, Oksana Bashinskaya, Sergey Zaitsev, Albina Levkina, Denis Babushkin, Vera Bychkova, and Yuri Kalinin. "Technological potential of leguminous crops." АгроЭкоИнфо 3, no. 57 (June 3, 2023): 5. http://dx.doi.org/10.51419/202133305.
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In the arid conditions of the Russian Federation, an additional source of replenishing protein and improving the quality of the food base can be: grasspea, lentil, chickpea. The article presents the results of the assessment of the nutritional qualities of varieties of grasspeas and lentils of the selection of the Federal State Budgetary Scientific Institution RosNIISK "Rossorgo". The organoleptic characteristics of cereals and flour from grasspea and lentil seeds were revealed. Indicators of technological properties of cereals (cooking time, digestibility and water absorption coefficients) have been obtained. It has been determined that the least amount of time is spent on boiling lentil groats (39-76 min.). For the full-fledged cooking of grasspeas and chickpeas, it took more time (71-125 minutes and 88-150 minutes, respectively). The values of the coefficient of digestibility indicate that cereals with a large coefficient of digestibility, in comparison, give more end products. The study showed that most varieties of grasspeas, lentils and chickpeas can be directly used for food purposes. Keywords: GRASSPEA, LENTILS, CHICKPEAS, GROATS, BOILABILITY, COEFFICIENT
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Shrivastava, Priyanshu, Karan Singh, and Ashish Pancham. "Classification of Grain s and Quality Analysis u sing Deep Learning." International Journal of Engineering and Advanced Technology 11, no. 1 (October 30, 2021): 244–50. http://dx.doi.org/10.35940/ijeat.a3213.1011121.
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There are various varieties of Rice and lentils. Price fabrication and adulteration have been some of the various issues faced by the consumers, farmers and wholesale retailers. Traditional methods for Identification of these similar types of grains and their quality analysis are crude and inaccurate. Methods were tried to implemented earlier but due to financial inability and low efficiency, they weren’t successful. To overcome this problem, the project proposes a method that uses a machine learning technique for identification and quality analysis of these grains. Rice and Lentils which have the maximum consumption have been selected. Lentils are designated into classes based on colors. The technique of determining the elegance of a lentil is with the aid of seed coat shade. Red lentils can be confirmed through the cotyledon coloration. Lentil types may also have a huge variety of seed coat colors from inexperienced, red, speckled inexperienced, black and tan. The cotyledon colour may be red, yellow or inexperienced. The size and color of every Indian Lentil type (i.e. Red, Green, and Yellow, Black, White) are decided to be large or Medium or small, then size and colour end up part of the grade name. An smart machine is used to perceive the kind of Indian lentils from bulk samples. The proposed machine allows kernel length and coloration size using picture processing techniques. These Lentil size measurements, when combined with color attributes of the sample, classify three lentil varieties commonly grown in India with the highest accuracy. Rice is one of most consumed grains in India so its quality is of utmost importance. In this project, we identify and grade five types of rice and grade them with the help of their distinguished features such as size, color, shape, and surface. The project works in three phases viz., Feature Extraction, Training, and Testing. Various rice grain has a different shape, size, surface and various lentils come in different colors, Hence the feature that will be extracted is texture and colors. The method of regression will be adopted for the grading mechanism where the output will be in terms of percentage purity. The methodology for the extraction of the feature will be GLCM and Edge Detection where for supervised learning SVM and Back Propagation will be utilized. The project provides an efficient replacement for the traditional grading mechanism and standardizes the pricing of farm products based on their quality only.
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Zaitsev, Sergey, Dmitriy Volkov, Oksana Nosko, and Vera Bychkova. "Lentil as a breeding object." АгроЭкоИнфо 1, no. 49 (January 22, 2022): 8. http://dx.doi.org/10.51419/202121108.
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In the Lower Volga region, there are quite favorable conditions for growing lentils, which makes it possible to expand the area under crops to solve the food program. The study of breeding material and the creation of new varieties of lentil makes it possible to form and supplement the gene pool of high-protein crops. A brief description of the breeding work with lentils in the Russian Research Institute for Sorghum and Maize “Rossorgo” as well as a description of the varieties obtained, included in the State Register of Breeding Achievements, is given. Keywords: LENTIL, VARIETY, YIELD, SEEDS, PROTEIN, SELECTION
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Alshehry, Garsa, Rokayya Sami, Eman Algarni, Huda Aljumayi, Nada Benajiba, Amina A. M. Al-Mushhin, Manjeet Kumar Singh, and Sarah Alharthi. "Development and Characterization of Novel Macaroni Product Prepared from Grain and Legume." Journal of Biobased Materials and Bioenergy 16, no. 1 (February 1, 2022): 104–10. http://dx.doi.org/10.1166/jbmb.2022.2160.
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In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant activity of the raw materials were investigated. The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The results showed that the lentil had significant (p < 0.05) higher amounts of nutritional compositions such as crude protein (25.38%) and crude fiber (12.47%). The maximum carbohydrate content (91.47%) was found in rice followed by durum wheat semolina (81.83%) respectively. The significantly (p < 0.05) higher phenolic content (12.51 mg/g), flavonoid content (10.32 mg/g), and antioxidant activity such as ABTS (6.59 Mmol TEACg−1), DPPH (4.69 Mmol TEACg−1) and FRAP (8.62 Mmol TEACg−1) were recorded in millets followed by lentil. The solubility decreased steadily from 3.25% in a blend (5) to 1.52% in control semolina flour. The swelling powder of macaroni was decreased with increasing proportion of lentils. The optimal cooking time was also increased with increasing proportion of lentils. The cooking time range was 5.28 min (control) to 7.12 min (blend 5). Therefore, it could be recommended that the use of a small amount of lentils at 10% and 20% are potential to obtaining macaroni with high consumer acceptability. Moreover, the macaroni blends from lentils at 30% blend (4) had medium acceptability.
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Khamidova, F. Y., D. Y. Yormatova, K. Kh Majidov, and M. M. Bokijonov. "Features of physico-chemical parameters of local varieties of lentil grains in Uzbekistan." IOP Conference Series: Earth and Environmental Science 1068, no. 1 (July 1, 2022): 012023. http://dx.doi.org/10.1088/1755-1315/1068/1/012023.
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Abstract In Uzbekistan, special attention is paid to the cultivation of lentils and such types of grain are characterized by high quality indicators and physicochemical characteristics. In Uzbekistan, special attention is paid to the cultivation of lentils. Such types of grain are characterized by high quality indicators and physicochemical characteristics. The physico-chemical parameters of local varieties of lentil grains were studied. The technological characteristics of lentil grains were established, the distinctive characteristics of lentil grains in comparison with well-known varieties have been determined. It was found that in the process of deep processing of lentil grain to obtain a protein isolate, proteins retain their native conformation, as evidenced by the position of the absorption bands Amide I, Amide II and Amide III in the analysis of IR spectra.
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Gasiński, Alan, and Joanna Kawa-Rygielska. "Malting—A method for modifying volatile composition of black, brown and green lentil seeds." PLOS ONE 18, no. 9 (September 1, 2023): e0290616. http://dx.doi.org/10.1371/journal.pone.0290616.
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Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.
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Trummer, Jonas, Hellen Watson, Jessika De Clippeleer, and Aleksander Poreda. "Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales." Applied Sciences 11, no. 21 (October 20, 2021): 9817. http://dx.doi.org/10.3390/app11219817.
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Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.
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BELL, J. M., and M. O. KEITH. "NUTRITIONAL AND MONETARY EVALUATION OF DAMAGED LENTILS FOR GROWING PIGS AND EFFECTS OF ANTIBIOTIC SUPPLEMENTS." Canadian Journal of Animal Science 66, no. 2 (June 1, 1986): 529–36. http://dx.doi.org/10.4141/cjas86-055.
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Lentils (Lens culinaris) damaged by frost and ascochyta blight were nutritionally evaluated in digestibility and feeding trials with 23- to 100-kg specific pathogen-free (SPF) pigs, using 0, 10, 20 and 30% dietary levels. Cross-treatments included carbadox and oxytetracycline antibiotic supplements and an antibiotic-free control diet. Neither average daily gain (ADG) nor feed:gain ratio (F:G) was affected by replacing equivalent amounts of 1:1 soybean meal:canola meal protein with lentil protein. Antibiotic supplements did not improve ADG and adversely affected F:G. ADG ranges for all diets were 0.76–0.78 kg for 23- to 57-kg pigs and 0.82–0.86 kg for 23- to 100-kg. Digestibility of crude protein (CP) in lentils was 72%, gross energy 78%, and non-CP gross energy 81%, indicating a possible trypsin inhibitor effect on CP digestibility. A monetary assessment of lentils based on a modified Petersen method, using barley and soybean meal for establishing the value of digestible CP and non-CP digestible energy, showed lentils to be worth from 10 to 50% more than good quality barley, depending on the CP content of the lentils and the relative monetary values of barley and soybean meal. Key words: Lentils, low quality, pigs, feeding value, digestibility, composition
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Clarke, Sandra T., Sidra Sarfaraz, Xinye Qi, Davin G. Ramdath, Gregory C. Fougere, and D. Dan Ramdath. "A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response: Effects of Dietary Fibre, Protein and Carbohydrates." Nutrients 14, no. 4 (February 18, 2022): 849. http://dx.doi.org/10.3390/nu14040849.
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Pulse consumption has been shown to confer beneficial effects on blood glucose and insulin levels. Lentil consumption, in particular, consistently lowers acute blood glucose and insulin response when compared to starchy control foods. The mechanism by which lentils lower postprandial blood glucose response (PBGR) and insulin levels is unclear; however, evidence suggests that this effect may be linked to macronutrients and/or the amount of lentils consumed. This review attempts to consolidate existing studies that examined lentil consumption and glycemic and/or insulinemic responses and declared information on macronutrient composition and dietary fibre content of the foods tested. Collectively, these studies suggest that consumption of lentils reduces PBGR, with the minimum effective serving being ~110g cooked to reduce PBGR by 20%. Reductions in PBGR show modest-to-strong correlations with protein (45–57 g) and dietary fibre (22–30 g) content, but has weaker correlations with available carbohydrates. Increased lentil serving sizes were found to moderately influence relative reductions in peak blood glucose concentrations and lower the area under the blood glucose curve (BG AUC). However, no clear relationship was identified between serving and relative reductions in the BG AUC, making it challenging to characterize consistent serving–response effects.
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Sprout, Sharon L., Louise M. Nelson, and James J. Germida. "Influence of metribuzin on the Rhizobium leguminosarum–lentil (Lens culinaris) symbiosis." Canadian Journal of Microbiology 38, no. 4 (April 1, 1992): 343–49. http://dx.doi.org/10.1139/m92-058.
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The effects of the triazine herbicide metribuzin (Sencor) on the lentil (Lens culinaris Medic.) - Rhizobium leguminosarum biovar viciae symbiosis were studied in Leonard jars and growth pouches. Lentils inoculated with Rhizobium leguminosarum strain 128C54 or 128C84, and noninoculated lentils grown in plant nutrient solution supplemented with 5 mM KNO3, had metribuzin applied to the plants at either 8 or 13 days after planting. When sprayed at 8 days, metribuzin had a significant (p ≤ 0.05) negative effect on plant weight, number of nodules, taproot growth, and acetylene reduction activity. Five to 10 days after spraying, the plants began to recover from the inhibitory effects. When spraying was delayed to 13 days after planting, metribuzin had little effect on plant growth. The R. leguminosarum strain used as inoculant affected the degree of inhibition of lentil growth and the rate of plant recovery. Less than 0.2% of foliarly applied metribuzin was translocated to the root. Thus the detrimental effects of metribuzin application to lentils were mainly due to direct effects on the plant, which resulted in indirect effects on nodulation and nitrogen fixation. Key words: Rhizobium leguminosarum, lentil, metribuzin.
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Marette, Stéphan. "Sustainability and Consumer Willingness to Pay for Legumes: A Laboratory Study with Lentils." Sustainability 13, no. 6 (March 19, 2021): 3408. http://dx.doi.org/10.3390/su13063408.
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We performed a laboratory study in France to explore consumer reactions to information about lentils, a legume whose consumption is sustainable and recommended by nutritionists and environmentalists. More specifically, we examined the effect of informational messages on consumer willingness to pay (WTP) for lentils bearing different production labels. Study participants were given two generic messages designed to promote lentils as a general product with nutritional and environmental benefits. These messages were followed by two specific messages related to one lentil packet with revealed information about the use of certain agricultural practices (e.g., intercropping, organic and local production, and producer partnerships). Initial WTP were measured before the information was provided. The results show that labeling had a strong influence on initial WTP. When WTP were measured after the participants had received the generic and specific informational messages, we observed a weak but significant influence for the lentils with organic and local production labels. There was no effect for the lentils without any production labels. We thus conclude that providing generic information via official recommendations and further developing legume labeling systems could act synergistically to drive some weak changes in consumer choices.
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Ozolina, Kristine, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, and Sandra Muizniece-Brasava. "The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes." Foods 13, no. 1 (December 27, 2023): 99. http://dx.doi.org/10.3390/foods13010099.
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Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.
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Sukhova, G. I., and V. I. Bukhalo. "Influence of folair feeding of plants on lentil productivity in the conditions of Eastern Forest-steppe of Ukraine." Bulletin of Kharkiv National Agrarian University named after V.V. Dokychaiev. The series “Crop production, selection and seed production, fruit and vegetable growing” 2019, no. 2 (December 27, 2019): 208–15. http://dx.doi.org/10.35550/visnykagro2019.21.208.
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The results of research on the productivity of lentils at the effect of outside the roots extra fertilization of plants with complex microfertilizers Avangard P Legumes and plant growth stimulator Guliver Stimul are given. It was found that the highest yield indicators were observed when using a complex combination of fertilizer and growth stimulator, the increase in lentil yield was 0.35 t / ha. Key words: lentils, growth stimulator, microfertilizer, of outside the roots extra fertilization of plants, yield.
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Ciurescu, Georgeta, Ion Toncea, Mariana Ropotă, and Mihaela Hăbeanu. "Seeds Composition and their Nutrients Quality of Some Pea (Pisum sativum L.) and Lentil (Lens culinaris Medik.) Cultivars." Romanian Agricultural Research 35 (2018): 101–8. http://dx.doi.org/10.59665/rar3514.
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A comparative study was carried out on the proximate composition, mineral, amino acid and fatty acid contents of two legume [five cultivars of peas [(Pisum sativum L. cv. Nicoleta, cv. Vedea, cv. Specter, cv. Windham and cv. Biathlon)] and four cultivars of lentils (Lens culinaris Medik. cv. Eston, cv. Georgÿ, cv. Berglinse, and cv. Black] grown in Romania. The protein values of the legumes ranged from 233 and 260 g kg DM-1 for the raw pea and from 256 and 289 g kg DM-1 for the raw lentils. The fat, fibre and carbohydrates (NFE) contents were low and the average values were different depending on cultivars in both legumes. The seeds of studied lentils cultivars were found to be good sources of essential minerals such as copper, iron and manganese, but total phosphorous, calcium and zinc were comparable with peas. The amino acid profile in pea and lentil seeds was also typical of legumes, with a high level in lysine (6.2% of the protein) and a low level in sulphur-containing amino acids (methionine and cysteine: 2%). Lentils’ lipids were rich in alpha-linolenic acid, which comprised 11.95-14.62% of total fatty acids methyl esters. The alpha-linolenic acid was also higher in the pea cv. Vedea. It is deduced that pea and lentil seeds have better potential to be used in protein enriched poultry feed formulations.
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Clark, Sandra L., D. Dan Ramdath, Brittany V. King, Katherine E. O'Connor, Michel Aliani, Aileen Hawke, and Alison M. Duncan. "Food Type and Lentil Variety Affect Satiety Responses but Not Food Intake in Healthy Adults When Lentils Are Substituted for Commonly Consumed Carbohydrates." Journal of Nutrition 149, no. 7 (June 1, 2019): 1180–88. http://dx.doi.org/10.1093/jn/nxz050.
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ABSTRACT Background Lentils have potential to increase satiety and may contribute to a body weight management strategy; however, the effects on satiety of replacing common food ingredients with lentils within food products remain largely unknown. Objective The aim of this study was to determine the effects of replacing wheat and rice with 2 lentil varieties within muffins and chilies on satiety, test-meal food intake, and 24-h energy intake. Methods Healthy adults consumed muffins or chilies in which wheat or rice was substituted with green (61.8 g) or red (54 g) lentils in 2 randomized crossover studies (muffin study: n = 24, mean ± SE age: 25.4 ± 0.9 y, BMI (in kg/m2): 23.2 ± 0.5; chili study: n = 24, age: 25.7 ± 1.0 y, BMI: 23.2 ± 0.5), with ≥1-wk washout periods between study visits and studies. Subjective appetite sensations measured over 180 min were summarized with total area under the curve (AUC), food intake was measured at an ad libitum test meal, and 24-h energy intake was measured using weighed food records. Treatment effects were compared within each study using repeated-measures ANCOVA (subjective appetite sensations) and ANOVA (food intake, 24-h energy intake). Results Green, but not red, lentil chili significantly increased fullness AUC (17.5%, P = 0.02) and decreased desire to eat AUC (20.1%, P = 0.02) and prospective food consumption AUC (16.7%, P = 0.04) compared with rice chili, with no significant differences between chili treatments for test-meal food intake or 24-h energy intake. Muffin treatments did not significantly differ for any outcomes. Conclusions Replacing rice with green, but not red lentils within chili increases satiety but does not decrease food intake, whereas replacing wheat with lentils within muffins does not increase satiety or decrease food intake in healthy adults. Further study of the role of lentil replacement in food products in body weight management is warranted. This trial was registered at clinicaltrials.gov as NCT03128684.
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Graf, Daniela, Jennifer M. Monk, Dion Lepp, Wenqing Wu, Laurel McGillis, Kyle Roberton, Yolanda Brummer, Susan M. Tosh, and Krista A. Power. "Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice." Nutrients 11, no. 8 (August 9, 2019): 1853. http://dx.doi.org/10.3390/nu11081853.
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Dietary pulses, including lentils, are protein-rich plant foods that are enriched in intestinal health-promoting bioactives, such as non-digestible carbohydrates and phenolic compounds. The aim of this study was to investigate the effect of diets supplemented with cooked red lentils on the colonic microenvironment (microbiota composition and activity and epithelial barrier integrity and function). C57Bl/6 male mice were fed one of five diets: a control basal diet (BD), a BD-supplemented diet with 5, 10 or 20% cooked red lentils (by weight), or a BD-supplemented diet with 0.7% pectin (equivalent soluble fiber level as found in the 20% lentil diet). Red lentil supplementation resulted in increased: (1) fecal microbiota α-diversity; (2) abundance of short-chain fatty acid (SCFA)-producing bacteria (e.g., Prevotella, Roseburia and Dorea spp.); (3) concentrations of fecal SCFAs; (4) mRNA expression of SCFA receptors (G-protein-coupled receptors (GPR 41 and 43) and tight/adherens junction proteins (Zona Occulden-1 (ZO-1), Claudin-2, E-cadherin). Overall, 20% lentil had the greatest impact on colon health outcomes, which were in part explained by a change in the soluble and insoluble fiber profile of the diet. These results support recent public health recommendations to increase consumption of plant-based protein foods for improved health, in particular intestinal health.
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Podder, Rajib, Mahmudul Hassan Al Imam, Israt Jahan, Fakir Md Yunus, Mohammad Muhit, and Albert Vandenberg. "Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh." Foods 9, no. 8 (July 24, 2020): 992. http://dx.doi.org/10.3390/foods9080992.
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This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO4.H2O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience with growing, processing, and marketing lentils. A nine-point hedonic scale was used to rate the appearance, odor, taste, texture and overall acceptability of three uncooked and two cooked lentil (dal) samples made from each of the three milled lentil product types (LPTs), red football, red split and yellow split. Preferences for sensory properties were found to be significantly different among all uncooked lentil samples, but not significantly different for cooked samples, with a few exceptions. This means that the fortification process minimally affects dual-fortified lentil sample (fortified with 16 mg of Fe and 8 mg of Zn per 100 g of lentil), which was compared to another cooked sample (unfortified control), in terms of consumers liking for all four attributes (appearance, odor, taste, and texture).
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Fakiha, Abrar, Zujaja Tul-Noor, Alyssa Paoletti, Paul B. Pencharz, Ronald O. Ball, Crystal L. Levesque, Rajavel Elango, and Glenda Courtney-Martin. "Bioavailable Lysine, Assessed in Healthy Young Men Using Indicator Amino Acid Oxidation, is Greater when Cooked Millet and Stewed Canadian Lentils are Combined." Journal of Nutrition 150, no. 10 (August 25, 2020): 2729–37. http://dx.doi.org/10.1093/jn/nxaa227.
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ABSTRACT Background Pearl millet is the chief source of energy in the diet in some developing regions, but has a limited amount of indispensable amino acid lysine. Complementation with pulses like lentils can improve the protein quality of millet diets, but the knowledge of lysine bioavailability (BA) in millet and lentils is lacking. Objectives The study objectives were to determine the BA of lysine in millet and lentils separately and to assess the effect of complementation of millet and lentils in a mixed meal format. Methods We studied 9 healthy young men (≤30 y; BMI <25) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject completed 7 or 8 experiments in random order. On the reference diet, subjects received 4 graded levels of L-lysine (5, 8, 12, and 15 mg·kg−1.d−1) from a crystalline amino acid mixture patterned after egg protein; on the test diets, they received 3 levels of lysine (10, 12, and 15 mg·kg−1.d−1) from either steamed millet or stewed lentils; and on the complementation diet, they received 1 level of lysine from a mixed meal of steamed millet and stewed lentils. The BA of lysine and the effect of complementation were assessed by comparing the IAAO responses to the test diets and the complementation diet with the IAAO response to L-lysine intakes in the reference protein, using the slope ratio method. Results The BA of lysine was 97% from millet and 80% from lentils. Complementation of steamed millet with stewed lentils decreased the oxidation of L-[1-13C] phenylalanine by 27% (P < 0.05), signifying improved quality of the combined millet and lentil protein. Conclusions Lysine has high BA but is still limiting in steamed pearl millet. Complementation with lentils in a 2:1 ratio is recommended to meet the lysine and protein requirements for adult men consuming a millet-based diet. This trial was registered at clinicaltrials.gov as NCT03674736 and NCT03339167.
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Raichuk, T. M. "Species composition of lentil disease causes in the forest-steppe zone." Agriculture and plant sciences: theory and practice, no. 1 (March 20, 2023): 14–19. http://dx.doi.org/10.54651/agri.2023.01.02.
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Aim. The research aimed to assess fungal infection of lentil seeds and to identify the most common diseases of this crop, which was grown by organic agricultural enterprises in the forest-steppe zone of the Poltava region. Identification of the species composition of disease-causing agents will enable the development of protective measures against certain diseases in the conditions of organic agriculture. Methods. In recent years, the area under lentil cultivation in our country reaches 20,000 hectares [1]. According to forecasts of «UkrAgroConsult», in the 2022–2023 season, there will be a significant reduction in the production of lentils and chickpeas, because the main areas of cultivation of these crops are in the south of Ukraine [2]. Results. Lentil diseases can cause a significant reduction in yield and quality. Most major economically important diseases are found in all lentil-growing regions. The species composition of the mycobiota and the infectious load are essential factors that determine the quality of grain and the susceptibility of plants to diseases in the field. Field, phytopathological, and mycological methods were used in the research process. Over the years of research, it was found that plants are most affected by diseases in the flowering phase, especially after heavy rains. Conclusions. Mycological analysis of contamination of lentil seeds revealed the presence of different types of fungi in the mycobiota: Penicillium, Mucor, Trichothecium, Fusarium, Alterneria. Representatives of penicillous, mucoral fungi, and Trichothecium roseum were the most common among those detected. As a result of the studies conducted in 2017-2018 on the identification of the species composition of fungi on the Linza lentil variety, 8 isolates of fungi were isolated and identified from 556 pure culture samples: Fusarium oxysporum f. ciceri Schlecht, F. culmorum Sacc., F. avenaceum Sacc., Alterneria alternata (Fr.) Keissl, Pythium ultimum, Stemphylium botryosum, Rhizoctonia solani, Ascochyta lentis. The dominant species parasitizing lentils on all parts of the plant was Fusarium oxysporum f. sp.lentis.
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CASTELL, A. G., and R. L. CLIPLEF. "LIVE PERFORMANCE, CARCASS AND MEAT QUALITY CHARACTERISTICS OF MARKET PIGS SELF-FED DIETS CONTAINING CULL-GRADE LENTILS." Canadian Journal of Animal Science 68, no. 1 (March 1, 1988): 265–73. http://dx.doi.org/10.4141/cjas88-027.
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Lentils rejected for use as human food were evaluated as an alternative to soybean meal (SBM) in barley-based diets containing 16% crude protein (CP). The first study involved 64 male castrates (four pigs/pen) fed diets containing 0, 5, 10 and 20% Laird lentils (LL, 23 % CP) ad libitum from 25 to 97 kg liveweight in a randomized block design with four replicates. Growth rates (mean of 914 g d−1) were similar on all diets but pigs fed the 10% LL diet were the most efficient (366 vs. 354 g gain kg−1 diet, P < 0.05), had thinner backfat (15.7 vs. 17.7 mm at 90 kg liveweight, P < 0.05) and more acceptable (P < 0.05) meat quality by physical and sensory evaluation compared to control (0% LL) pigs. The subsequent study, a one-way factorial design with four replicates using 60 gilts (3/pen) and five diets containing 0, 10, 20, 30 and 40% Eston lentils (EL, 27% CP), was similarly conducted over the period from 25 to 90 kg liveweight. As observed previously, dietary lentils promoted curvilinear responses (usually optimum at 20% EL) although there were few significant (P < 0.05) differences between lentil-fed and control pigs apart from their meat quality criteria. Taking into account the costs of barley and SBM replaced, the value of cull lentils in each study was maximum at the 10% inclusion rate. Key words: Pig, growth, carcass, meat quality, lentils
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WANG, L., S. GRUBER, and W. CLAUPEIN. "Effect of sowing date and variety on yield and weed populations in a lentil–barley mixture." Journal of Agricultural Science 151, no. 5 (November 23, 2012): 672–81. http://dx.doi.org/10.1017/s0021859612000895.
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SUMMARYThe present study examined variation in sowing date on lentils (Lens culinaris) in a standard lentil–barley (Hordeum vulgare) mixed cropping system in the temperate climate of central Europe to determine the effect on crop yield and weed control. A 2-year (2009/10) field experiment was carried out at the organic research station Kleinhohenheim (KH) and at the conventional research station Oberer Lindenhof (OLI) of the University Hohenheim, southwest Germany. The crop was sown at three dates in the period from March to May. Grain yield was significantly higher at the earliest sowing both for lentils (3·0 t/ha at KH, 2·4 t/ha at OLI) and barley (1·2 t/ha at KH, 2·6 t/ha at OLI). Weed biomass at KH increased significantly with delayed sowing and was independent of lentil genotype, whereas sowing date had no significant effect on overall weed biomass production at OLI. Unlike weed biomass, weed density generally decreased significantly with delayed sowing at OLI. The results indicate that early sowing can increase the yield of lentils, and can be used as an indirect method of weed control in some organic farming systems.
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Fıratlıgil-Durmuş, E., E. Šárka, and Z. Bubník. "Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey." Czech Journal of Food Sciences 26, No. 2 (April 17, 2008): 109–16. http://dx.doi.org/10.17221/1/2008-cjfs.
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Geometrical features of lentil seeds (<I>Lens culinaris</I> Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, specific surface area, and surface area of 1000 kernels of red and green lentils were determined as 66.61 and 138.56 g, 1504.5 and 1376.4 kg/m<sup>3</sup>, 0.6647 and 0.7265 cm<sup>3</sup>/g, 0.594 and 0.579 m<sup>2</sup>/kg, 395.4 and 801.9 cm<sup>2</sup>,, respectively. The lentil volume was simulated by an oblate spheroid and two sphere segments and the volumes obtained with both models were compared with that obtained by pycnometric method. Percentage differences of the two sphere segment approximation for red and green lentils were 4.4% and 4.2%, respectively. The height (thickness) of lentils was constant and practically the same with both varieties (2.6 mm) and therefore it was possible to simplify the geometrical models. Thus, 2D image analysis is suitable for a quick evaluation of the specific volume and surface area of grains on the basis of the projected area (equivalent diameter) without the measurement of the height. Image processing provides a simple, rapid, and non-invasive methodology to estimate lentil geometric features and engineering parameters.
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Parihar, A. K., Ashwani K. Basandrai, D. R. Saxena, K. P. S. Kushwaha, S. Chandra, K. Sharma, K. D. Singha, Deepak Singh, H. C. Lal, and Sanjeev Gupta. "Biplot evaluation of test environments and identification of lentil genotypes with durable resistance to fusarium wilt in India." Crop and Pasture Science 68, no. 11 (2017): 1024. http://dx.doi.org/10.1071/cp17258.
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Fusarium wilt (caused by Fusarium oxysporum f. sp. lentis) is the most crucial limiting variable for decreasing yield levels of lentils (Lens culinaris Medik.) around the world. A set of 20 diverse lentil genotypes comprising breeding lines and released varieties was evaluated, along with susceptible controls, for resistance to fusarium wilt through natural incidence for two continuous years (2010–11 and 2011–12) in six diverse lentil-growing environments in India. Analysis of variance showed that the effect of genotype (G) and environment (E) for disease incidence was highly significant. Among the three sources of variation, the biggest contribution in disease occurrence was accounted for by environment (54.68%), followed by G × E interaction (17.32%). The high G × E variation necessitated assessment of the genotypes at different locations (environments). GGE biplot analysis of the studied genotypes revealed that genotype PL 101 and released cultivar L 4076 had low levels of disease incidence. The sources of resistance to fusarium wilt have great potential for use in lentil-breeding programs. Another biplot of relationships among environments demonstrated that, among the test locations, Sehore and Faizabad, were the most effective for differentiation of genotypes. On the basis of discriminating ability and representativeness, the Sehore location appeared an ideal testing site for natural incidence of F. oxysporum f. sp. lentis.
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Kuzbakova, М. М., Г. Ж. Khassanova, S. А. Jatayev, and Е. А. Ten. "STUDYING THE DIVERSITY OF LENTIL VARIETIES BY ALLELES OF THE EARLY FLOWERING GENE LcELF3 USING MOLECULAR MARKERS." HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL UNIVERSITY, no. 2(121) (June 28, 2024): 23–35. http://dx.doi.org/10.51452/kazatu.2024.2(121).1643.
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Lentils are one of the most widespread leguminous crops in the world and now Kazakhstan is also experiencing a significant expansion of acreage. Howev-er, late sowing is unacceptable for this crop, since in this case the photoperiod effect and drought lead to loss of crop samples if the flowering period of lentil plants is not optimized. The genes controlling early flowering (EFL3) are associ-ated with the rate of growth and the beginning of flowering and are independent of the length of daylight. In this study, the presence of the early flowering gene LcELF3 was analyzed in 76 collection samples of lentils. As a result of PCR am-plification and sequencing of the LcELF3 gene using the Sanger method, genetic polymorphism was detected and codominant SNP (Single Nucleotide Polymor phism) markers were developed. Further testing of collection samples of lentils by ASQ genotyping allowed us to identify 36 samples with homozygous geno-type aa (late flowering) and 40 samples with homozygous genotype bb (earlier flowering). The use of factor analysis of the productivity elements of lentil sam-ples bearing favorable bb alleles of the early flowering gene LcELF3 made it pos sible to conduct a visual analysis for the studied years. Thus, using the example of lentils, the possibility of sampling samples containing favorable bb alleles of the LcEFL3 gene, controlling early flowering, which are necessary to increase its yield in conditions of prolonged spring and short summer season in the dry steppe zone of Northern Kazakhstan, is shown.
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Stoddard, FL, DR Marshall, and SM Ali. "Variability in grain protein concentration of peas and lentils grown in Australia." Australian Journal of Agricultural Research 44, no. 6 (1993): 1415. http://dx.doi.org/10.1071/ar9931415.
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Protein and yield data were obtained from South Australian and Interstate pea and lentil variety trials conducted between 1986 and 1989, covering 94 pea and 58 lentil genotypes. Crude protein concentration varied significantly across sites and averaged 25.0% in peas and 24.4% in lentils. Protein concentration was not significantly correlated with yield at most individual sites. Minimum protein concentration in peas was 1.6% below the mean of three check cultivars in line RA155, while the maximum was 2.3% above that mean in lines P255-2 and P262-1. In lentils the range was 1.2% above the check mean in ILL5562 and 1.0% below in ILL6017. A further lentil genotype, 'Chilean', was 6.0% above controls, but was inadequately replicated in these trials. Genotypic variation in pea and lentil protein concentration was lower than in many other species, but the lack of correlation between protein and yield suggests that independent selection of both characters during breeding is possible and should be successful without the rate of gain in one trait being reduced by that in the other.
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Tulkubayeva, Saniya, Yuriy Tulayev, Altynai Abuova, and Aliya Bugubaeva. "INFLUENCE OF SOWING TIMES ON THE WEEDINESS AND YIELD OF LENTILS IN THE CONDITIONS OF NORTHERN KAZAKHSTAN." 3i intellect idea innovation - интеллект идея инновация 2 (2023): 172–79. http://dx.doi.org/10.52269/22266070_2023_2_172.
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The purpose of the work is to study the timing of sowing lentils in the southern chernozems of Kostanay region when the optimal temperature regime of the soil is reached, their effect on the contamination of crops and crop yield. The research was carried out in 2021-2022 at the experimental field of «Agricultural Experimental Station «Zarechnoye» LLP (Kostanay region, Republic of Kazakhstan). The experiment studied the timing of sowing lentils – May 22 (control), May 25, May 27, May 31. The predecessor is spring wheat. The technology of tillage is No-till. There is a tendency to decrease the level of contamination of lentil crops in the phase of full germination, as the sowing dates are postponed from early to late. Thus, the total number of weeds during sowing on May 30 is reduced by 5 times compared to the control variant (May 22) – 18.5 pcs/ m2. The growing season of lentils in 2021 was 82-84 days, in 2022 – 80-83 days. On average, the highest yield of lentils was obtained when sowing on May 27 – 11.17 c/ha, which is higher than the control by 1.01 c/ha.
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VERDE, CONCEPCIÓN VIDAL-VAL, JUANA FRÍAS, and SERAFÍN VAL VERDE. "Effect of Processing on the Soluble Carbohydrate Content of Lentils." Journal of Food Protection 55, no. 4 (April 1, 1992): 301–3. http://dx.doi.org/10.4315/0362-028x-55.4.301.
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Lentils (Lens culinaris), like other legumes, are important both nutritionally and agriculturally. Soaking of lentil drastically reduce the quantities of α-galactosides present in the raw material (45–100% reduction). Analysis of the soaking medium (distilled water, 0.1% citric acid solution, 0.07% sodium bicarbonate solution) showed that these losses could not be explained by leaching alone, since the α-galactosides in the soaking medium amounted to only 1–10% of the recorded losses. Other monosaccharides (fructose and glucose) underwent a conspicuous increase (120 and 280% respectively) after soaking. The results indicate that during the 9 h soaking period the sugars in the lentils underwent a metabolic mobilization reminiscent of the changes taking place during germination. Cooking of the soaked lentils modified the α-galactoside content only slightly. On the other hand fructose, glucose, and sucrose decreased significantly during cooking. Soaking and cooking in water led to removal of a substantial proportion of the flatulence-causing oligosaccharides.
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Pulivarthi, Manoj Kumar, Eric Nkurikiye, Jason Watt, Yonghui Li, and Kaliramesh Siliveru. "Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours." Processes 9, no. 10 (October 15, 2021): 1836. http://dx.doi.org/10.3390/pr9101836.
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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.
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Duijsens, Dorine, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx, and Tara Grauwet. "How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells." Foods 12, no. 3 (January 24, 2023): 525. http://dx.doi.org/10.3390/foods12030525.
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Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation.
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Reznik, V., and S. Moshkovska. "Control of butters in lines culinaris medic." Karantin i zahist roslin, no. 3-4 (March 20, 2019): 9–12. http://dx.doi.org/10.36495/2312-0614.2019.3-4.9-12.
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Goal. To develop an effective system for the protection of crops of lentils from weeds by chemical methods. Objective: to investigate the dynamics of the processes of weed infestation, the species composition of weeds, the structure, number and mass of weeds; to study the factors of the negative impact of weeds on lentil plants in the process of their joint vegetation; search and evaluation in field conditions of the effectiveness of herbicides and their compositions on edible lentil crops.
Methods. Common and special methods: field — the study of the influence of growing conditions and winter hardiness on the performance indicators of edible lentils; laboratory — determination of quantitative and qualitative signs; statistical — the establishment of mathematical models and statistical dependencies between the studied factors and processes.
Results. It has been established that with the use of the herbicide Zenkor, 70WG, the consumption rate of 0.6 kg / ha of edible lentil yield was 1.45 t / ha and was the highest in the experience with the use of herbicides.
Conclusion. Edible lentil weeds are dangerous competitors for life factors of plant crops. The presence of weeds in crops during the entire vegetation can reduce the yield of seeds by 86.7%. For a high yield of lentil seed, reliable protection against weeds is a prerequisite.
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Khamidova, Feruza, and Ilkhomjon Kholmirzaev. "Determination of the quality of composite flour mixtures." E3S Web of Conferences 389 (2023): 03033. http://dx.doi.org/10.1051/e3sconf/202338903033.
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This article presents the results of the analysis of wheat and lentil grains grown in the conditions of Uzbekistan. The chemical composition, protein content and amino acid content of lentils were determined. It is clearly stated how the analysis is carried out, what methods and formulas are used. In this regard, the study of the physicochemical characteristics of local varieties of lentil grain seems to be relevant. In recent years, much attention has been paid in the republic to the expansion of wheat and lentil grain sown areas. Such types of leguminous crops are the main sources of obtaining flour. The composition of fodder meal prepared using local lentil grains was analyzed. At the same time, the influence of the technology for obtaining composite mixtures from wheat and lentil flour on the composition of the product was studied. The quality indicators and physico-chemical characteristics of the composite mixture were established when the output amount of composite flour was introduced and simultaneously with the introduction of new technology. Classification of compound flour prepared on the basis of local varieties of lentils. The chemical composition was studied separately for each variety and the effect of composite flour on quality indicators was analyzed.
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DellaValle, Diane M., and Raymond P. Glahn. "Differences in Relative Iron Bioavailability in Traditional Bangladeshi Meal Plans." Food and Nutrition Bulletin 35, no. 4 (December 2014): 431–39. http://dx.doi.org/10.1177/156482651403500405.
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Background Iron deficiency is the most common nutrient deficiency worldwide. Large intakes of micronutrient-poor staple crops, coupled with low intakes of highly bioavailable dietary iron, are a major cause of this deficiency. Objective To examine the concentration and relative bioavailability of iron in several models ( n = 23) of traditional Bangladeshi meals (rice, lentils/dal, vegetable, and fish), as well as the effect of removal of the lentil seed coat on the nutritional quality of iron. Methods The relative bioavailability of iron was assessed by the in vitro/Caco-2 cell culture method, iron concentration by an inductively coupled argon-plasma emission spectrometer (ICAP-ES), and phytic acid concentration by colorimetric assay. The recipes contained 75% to 85% rice, 0% to 15% dal (containing whole or dehulled lentils), 0% to 15% vegetable curry, and 0% to 8% fish. Results While the iron concentrations of recipes containing dehulled dal were significantly lower than those of recipes containing whole dal ( p = .005), seed coat removal doubled relative iron bioavailability and increased phytic acid concentration ( p < .001). The addition of fish to the meals had no significant effect on relative iron bioavailability. Iron concentration and relative iron bioavailability were correlated in the recipes containing dehulled dal ( r = 0.48, p = .03), but not whole dal ( r = −0.047, p = .84). Conclusions The total amount of iron absorbed from traditional Bangladeshi meals is dependent upon iron concentration, and dehulling lentils removes inhibitory factors increasing iron uptake but also increases the density of phytic acid in the lentil sample. Thus, along with breeding for high iron concentration and bioavailability (i.e., biofortification), seed coat removal plus measures to lower phytic acid concentrations may be an important strategy to improve the bioavailability of iron in lentils and other pulse crops.
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Adhikari, Anjana D., Kathleen A. Nielsen, Robert M. Harveson, Christopher Graham, Ruth Beck, and Febina M. Mathew. "Bacterial Blight of Lentil (Lens culinaris) Caused by Pseudomonas syringae pv. syringae." Plant Health Progress 19, no. 1 (January 1, 2018): 54–55. http://dx.doi.org/10.1094/php-11-17-0073-br.
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In June 2017, plants were observed in a commercial lentil (Lens culinaris Medikus) field in Central South Dakota with brown, circular lesions on the foliage leaves that had dried, torn centers resembling “shot holes.” The pathogen was confirmed to be Pseudomonas syringae pv. syringae. This is the first known report of bacterial blight caused by P. syringae pv. syringae on lentil anywhere lentils are grown.
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Castro García, Alex, and Sarly Jácome Reyes. "Evaluation of a vegetable meat made with Pigeon Pea (Cajanus cajan (L.) Huth), Lentils (Lens culinaris Medik) and Chia (Salvia hispanica L.)." Revista de la Facultad de Agronomía, Universidad del Zulia 39, no. 3 (August 23, 2022): e223942. http://dx.doi.org/10.47280/revfacagron(luz).v39.n3.08.
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The nutritional values of pigeon pea, lentils and chia are factors to consider promoting nutrition and providing healthy alternatives, seeking to improve people's quality of life. The objective of this research was to evaluate the nutritional contribution, physicochemical, sensory and microbiological parameters of a vegetable meat made from pigeon pea and lentils, fortified with chia and vacuum-packed. Quantitative variables (pH, humidity, proteins, carbohydrates, fats, ashes and fiber), qualitative (color, smell, taste and texture) and microbiologicals (total coliforms, molds and yeasts) were evaluated. The treatments were T1 (55 % lentil, 40 % pigeon pea and 5 % chia), T2 (50 % lentil, 45 % pigeon pea and 5 % chia) T3 (40 % lentil, 55 % pigeon pea and 5 % chia) and T4 (control, 50 % lentil and 50 % pigeon pea). 30 experts were considered for sensory acceptance in terms of color, smell, taste and texture. The vegetable meat from pigeon pea, lentil and chia vacuum-packed, had a great nutritional contribution. T3 had the best values of proteins, carbohydrates, fats, ashes, fiber and acceptable values of pH and humidity, being the best treatment. The lentil used in the highest percentage (T3), obtained greater sensory acceptance, presenting better characteristics in terms of color, smell, flavor and texture, demonstrating positive organoleptic properties in the final product. The microbiological analysis performed showed values that are within the provisions of the respective standard.
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Bragg, D. E., and J. W. Burns. "Control of Insects on Lentils, 1997." Arthropod Management Tests 23, no. 1 (January 1, 1998): 249. http://dx.doi.org/10.1093/amt/23.1.249.
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Abstract Plots were established 12 May near Albion, WA, on the Mills-Farr farm in a RCBD with 4 replicates of 6 X 10 ft. each. Seven insecticide treatments and an untreated check were used, with Gaucho 480 applied as a seed treatment at 0.5 and 1.0 oz (AI)/cwt. Foliar treatments were applied at the appearance of PA ca. 40-DAE using a CO2-powered backpack sprayer at 20 gpa at 20 psi. All treatments were rated by counts of PA per 20 cm terminal stem 4 per replicate at pre-treatment, PrCt, 2, 5, 7, 10, and 15 DAT. Counts of (TPB) damaged lentils/100 lentil sample per replicate were made at harvest. Yield data in oz lentils per replicate were collected by threshing through a stationary thresher.