Food Science and Quality Management
Effect of Processing Methods on Anti-nutritional contents of Selected Lentils (Lens Culinuris) Varieties (Derash and Alemaya) Grown in Ethiopia
Abstract
Phytic acid and tannic acid are the two main anti-nutrients present in legumes. The aim of this study was to investigate the effects of various processing methods (autoclaving, boiling, dehulling, germinating and soaking) on anti-nutritional contents of the two selected lentil varieties (Alemaya and Derash). Anti-nutritional factors were reduced by processing methods as indicated in this finding. Dehulling, autoclaving, boiling, germinating and soaking process reduced tannin contents by 84.69, 61.73, 56.12, 36.22 and 12.24%, respectively. Phytic acid was reduced during boiling, autoclaving, germination and soaking process by 78.09, 76.32, 51.39 and 7.81%, respectively. Processing methods improved the anti-nutritional contents of studied lentil varieties.
Key words: Lentil, Alemaya variety, Derash variety, Anti-nutritional contents, Processing methods
DOI: 10.7176/FSQM/124-01
Publication date: January 30th 2025
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Paper submission email: FSQM@iiste.org
ISSN (Paper)2224-6088 ISSN (Online)2225-0557
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