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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review
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 Title & Authors
Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review
Min, Myung-Ja; Shin, Hyun-Jae;
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 Abstract
Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.
 Keywords
lentil;food processing;nutritional characteristic;health benefit;fermentation;
 Language
Korean
 Cited by
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Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis, Korean Journal of Food & Cookery Science, 2016, 32, 5, 541  crossref(new windwow)
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