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- Joshi, Matina, et al. Show all 3 Authors
- Journal of integrative agriculture 2017 v.16 no.12 pp. 2898-2913
- antinutritional factors; cooking quality; developed countries; digestible protein; flatulence; hulling; lentils; minerals; nutrient content; phytopharmaceuticals; proteins; staple foods; starch; vitamins
- ... Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Proces ...
- Joshi, Matina, et al. Show all 4 Authors
- Journal of food engineering 2010 v.100 no.1 pp. 61-69
- lentils; Lens culinaris; seeds; postharvest physiology; water uptake; water holding capacity; cultivars; strain differences; cotyledons; testa; seed germination; cooking quality; soaking; texture; hardness; food quality
- ... Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50°C and 85°C). Boomer had the highest amount of water uptake capacity (74.60g water/100g of seeds) at room temperature (20°C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at e ...