Processing, Nutritional Composition, and Health Benefits of Lentils
2021
Lentils are an important food for human consumption,
representing the world's third largest group of pulses. They are uniquely
rich sources of protein, micronutrients, and dietary fiber with great
potential in alleviating protein energy malnutrition in developing
countries. Lentils also contain beneficial bioactive components such as
bioactive proteins and peptides and equally low glycemic index ingredients.
Processing in any form facilitates improved nutrient content and promotes
value addition and product development. An important component of lentils
are the protein fraction that has been explored and confirmed to have the
potential as a functional ingredient due to the nutraceutical and health
promoting benefits they confer toward the management of several
cardiovascular diseases. Starch is another important fraction of lentils
extracted during processing and lentil starch possess superior functional
properties that support its potential application as functional ingredient
in industrial food applications. Lentils, therefore, may serve as a viable
pulse for food security and maintenance of human health.
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI