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Journal of Integrative Agriculture  2017, Vol. 16 Issue (12): 2898-2913    DOI: 10.1016/S2095-3119(17)61793-3
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Global production, processing and utilization of lentil: A review
Matina Joshi1, Yakindra Timilsena1, 2, Benu Adhikari2
1 Department of Food Technology and Quality Control, Kathmandu 44600, Nepal
2 School of Science, RMIT University, Melbourne, VIC 3083, Australia
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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. 
Keywords:  lentil        production        cooking quality        anti-nutritional factors        processing        protein        starch  
Received: 26 July 2017   Accepted: 08 December 2017
Corresponding Authors:  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    

Cite this article: 

Matina Joshi, Yakindra Timilsena, Benu Adhikari. 2017. Global production, processing and utilization of lentil: A review. Journal of Integrative Agriculture, 16(12): 2898-2913.

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