Lentils and its Utilization: A Review

Authors

  • Robbarts Nongmaithem
  • Venkatesh Meda

DOI:

https://doi.org/10.37591/rrjofst.v5i1.422

Abstract

Lentils (Lens culinaris) are among the oldest crops, consumed by humans since ancient civilization. Lentils are consumed mostly by Asia, Africa and Latin America and are known for its affordability in the terms of protein, carbohydrates and other vital micro-nutrients. They are considered highly nutritive due to the presence of bioactive compounds however they also contain antinutrients, which can be easily removed or reduced by simple processes. Hence, many researchers have been attempted to improve its nutritional quality and utilization of it in different aspects of our food system. This concise review will help further in our understanding of simple techniques employed to reduce their antinutritional compounds and offers a promising potential to innovate food product development using lentils.

 

Keywords: Lentil, antinutrients, germination, probiotics, extrusion

Cite this Article

Robbarts Nongmaithem, Venkatesh Meda. Lentils and its Utilization: A Review. Research & Reviews: Journal of Food Science and Technology. 2016; 5(1): 34–44p.

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Published

2018-04-20

Issue

Vol. 5 No. 1 (2016)

Section

Research Article

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