Journal of Integrative Agriculture ›› 2017, Vol. 16 ›› Issue (12): 2898-2913.DOI: 10.1016/S2095-3119(17)61793-3

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  • 收稿日期:2017-07-26 出版日期:2017-12-20 发布日期:2017-12-08

Global production, processing and utilization of lentil: A review

Matina Joshi1, Yakindra Timilsena1, 2, Benu Adhikari2   

  1. 1 Department of Food Technology and Quality Control, Kathmandu 44600, Nepal
    2 School of Science, RMIT University, Melbourne, VIC 3083, Australia
  • Received:2017-07-26 Online:2017-12-20 Published:2017-12-08
  • Contact: Correspondence Benu Adhikari, Tel: +61-3-99252600, Fax: +61-3-99253747, E-mail: benu.adhikari@rmit.edu.au; Yakindra Timilsena, E-mail: yakindra.timilsena@deakin.edu.au

Abstract: 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.  Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes.  This review paper intends to provide detailed overview of lentil’s global production, nutritional composition and processing methods of lentil.  Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented. 

Key words: lentil ,  production ,  cooking quality ,  anti-nutritional factors ,  processing ,  protein ,  starch