Food Science and Quality Management
Effect of Processing Methods on Mineral Contents of Selected Lentils (Lens Culinuris) Varieties (Derash and Alemaya) Grown in Ethiopia
Abstract
Mineral contents of legumes showed significant reduction during the process of cooking due to leaching of minerals into cooking water. The aim of this study was to investigate the effects of various processing methods (autoclaving, boiling, dehulling, germinating and soaking) on mineral contents of the two selected lentil varieties (Alemaya and Derash). The present study revealed that processing methods affect the mineral contents of lentils. Germinating process was the least reduction of Zn, Fe and Ca by 4.52, 4.23 and 0.55%, however, dehulling process was the highest reduction by 25.91, 19.14 and 9.56%, respectively.
Keywords: Lentil, Alemaya variety, Derash variety, Mineral contents, Processing methods
DOI: 10.7176/FSQM/88-03
Publication date:July 31st 2019
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ISSN (Paper)2224-6088 ISSN (Online)2225-0557
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