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"Lentils"
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Bilal cooks daal
Bilal and his father invite his friends to help make his favorite dish, daal, then all must wait patiently for it to be done.
Book
The lentil : botany, production and uses / edited by William Erskine and others
This book provides a comprehensive review of current lentil research. It contains 26 chapters covering topics on lentil global production, supply and demand; origin, phylogeny, domestication and spread; plant morphology, anatomy and growth habit; agroecology and adaptation; genetic resources collection, characterization, conservation and documentation; genetic enhancement for yield and yield stability; breeding for short season environments; improvement in Developed Countries; advances in molecular research; breeding and management to minimize the effects of drought and improve water use efficiency; soil nutrient management; cropping systems; biological nitrogen fixation and soil health improvement; mechanization; disease, pest and weed management; seed quality; postharvest processing and value addition; and food preparation and use. The last chapter presents field-based evidence of adoption of improved lentil cultivars from two cases: Bangladesh and Ethiopia.
eBook
The Interactional Characterization of Lentil Protein Isolate and Their Effect on the Stability and Antioxidant Activity of C3G
The interaction between lentil protein isolate (LPI) and cyanidin-3-O-glucoside (C3G) was investigated via with UV–vis spectroscopy, circular dichroism, and fluorescence spectroscopy and the stability of anthocyanin was also evaluated. After LPI mixed with C3G, the turbidity and foaming capacity increased and the particle size and surface charge did not change significantly, while the surface hydrophobicity decreased significantly (p < 0.05). The fluorescence results indicated that C3G quenched the intrinsic of LPI by static quenching and LPI bound with C3G via hydrophobic effects with Ka of 3.24 × 106 M[sup.−1] at 298 K. The addition of LPI significantly (p < 0.05) slightly decreased the thermal and oxidation degradation of C3G by up to 90.23% and 54.20%, respectively, while their antioxidant activity was inhibited upon mixing. These alterations of physicochemical properties might be attributed to their structural changes during the interaction. The obtained results would be of help in stabilizing bioactive compounds and the development of functional foods.
Journal Article
Polyphenol-Rich Lentils and Their Health Promoting Effects
Lentil (Lens culinaris; Family: Fabaceae) is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects. Based on the in vitro, in-vivo and clinical studies, the present review focuses to provide more information on the nutritional compositions, bioactive compounds including polyphenols and health-promoting effects of lentils. Health-promoting information was gathered and orchestrated at a suitable place in the review.
Journal Article
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties
The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Lentil protein concentrate was hydrolysed with Alcalase, Novozym 11028 or Flavourzyme, and a control was prepared without enzyme addition under the same conditions. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Alcalase or Novozym treatment resulted in considerably higher solubility under acidic conditions compared to the control. Flavourzyme treatment resulted in moderately improved solubility in the acidic range, but slightly lower solubility at pH 7. Alcalase treatment resulted in slightly larger particle size and slightly higher viscosity. The foaming properties of the protein concentrate were not significantly affected by hydrolysis. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
Journal Article
Classification of deep image features of lentil varieties with machine learning techniques
Today, image classification methods are widely utilized on agricultural products or in agricultural applications. However, many of these methods based on traditional approaches remain unsatisfactory in terms of obtaining effective results. Within this context, this study aimed to classify lentil images by machine learning algorithms, a current and effective method. In line with this purpose, first of all, a camera system was prepared primarily and a dataset was created by recording lentil grains at 225 × 225 resolution via this system. The dataset contains a total of 33,938 data obtained from 3 lentil species as green, yellow, and red. SqueezeNet, InceptionV3, DeepLoc, and VGG16 architectures, among the CNN methods, were used in order to extract features from the recorded images. Lastly, Artificial Neural Network (ANN), Naive Bayes (NB), Random Forest (RF), Adaptive Boosting (AB), and Decision Tree (DT) algorithms were utilized with the aim of creating models for lentil images’ classification. The classification success of the created machine learning models was calculated and the results were analyzed. The highest classification success with the deep features obtained from the SqueezeNet model, 99.80%, was achieved in the ANN algorithm. The results also revealed that grain size and shape features in image classification can yield much more detailed and precise data than can be obtained practically with manual quality assessment.
Journal Article
Lentil (Lens culinaris Medik) as nutrient‐rich and versatile food legume: A review
Lentil is one of the most important food legumes consumed widely throughout the world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, and Oceania. During the last two decades (2001–2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons. Canada leads lentil producing countries (with 44% share of the global output), followed by India and Australia having 18% and 8% share, respectively. Being a rich source of protein, complex carbohydrates, dietary fiber, and folic acid, lentils are considered a healthy food nutritionally. Lentils also contain a number of bioactive phytochemicals, such as flavonoids, total phenolics, phytate, saponins, and tannins. Dehulling and splitting of lentils are the most‐commonly used basic processing methods. Additional value‐added operations include milling of whole or dehulled lentils and isolating fractions that are rich in protein and starch that can be used as ingredients in diverse food applications. Lentils are aligned well with the changing consumer trends towards meat alternatives, plant‐based diets, and healthy food options. Furthermore, due to increased environmental concerns for the production of meat, consumers are minimizing or even excluding meat consumption and opting for non‐meat foods produced in a sustainable manner. This review article provides an overview of lentil's production/trade, consumption trends, nutritional profile, value‐added processing, emerging research and development trends, and the role of lentil production in environmental sustainability.
Journal Article
Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulted in higher contents of dietary fibre and some minerals (i.e., sodium and phosphorus). Differences in the functional properties between the two ingredients were found as the isoelectric precipitated ingredient showed lower protein solubilities over the investigated pH range (from 3 to 9) which can be linked to the slightly higher hydrophobicity values (2688.7) and total sulfhydryl groups (23.9 µM/g) found in this sample. In contrast, the protein ingredient obtained by ultrafiltration was superior with regard to its solubility (48.3%; pH 7), fat-binding capacity (2.24 g/g), water holding capacity (3.96 g/g), gelling properties (11%; w/w), and foam-forming capacity (69.6%). The assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.
Journal Article
Integrating BLUP, AMMI, and GGE Models to Explore GE Interactions for Adaptability and Stability of Winter Lentils (Lens culinaris Medik.)
Lentil yield is a complicated quantitative trait; it is significantly influenced by the environment. It is crucial for improving human health and nutritional security in the country as well as for a sustainable agricultural system. The study was laid out to determine the stable genotype through the collaboration of G × E by AMMI and GGE biplot and to identify the superior genotypes using 33 parametric and non-parametric stability statistics of 10 genotypes across four different conditions. The total G × E effect was divided into two primary components by the AMMI model. For days to flowering, days to maturity, plant height, pods per plant, and hundred seed weight, IPCA1 was significant and accounted for 83%, 75%, 100%, and 62%, respectively. Both IPCA1 and IPCA2 were non-significant for yield per plant and accounted for 62% of the overall G × E interaction. An estimated set of eight stability parameters showed strong positive correlations with mean seed yield, and these measurements can be utilized to choose stable genotypes. The productivity of lentils has varied greatly in the environment, ranging from 786 kg per ha in the MYM environment to 1658 kg per ha in the ISD environment, according to the AMMI biplot. Three genotypes (G8, G7, and G2) were shown to be the most stable based on non-parametric stability scores for grain yield. G8, G7, G2, and G5 were determined as the top lentil genotypes based on grain production using numerical stability metrics such as Francis’s coefficient of variation, Shukla stability value (σi2), and Wrick’s ecovalence (Wi). Genotypes G7, G10, and G4 were the most stable with the highest yield, according to BLUP-based simultaneous selection stability characteristics. The findings of graphic stability methods such as AMMI and GGE for identifying the high-yielding and stable lentil genotypes were very similar. While the GGE biplot indicated G2, G10, and G7 as the most stable and high-producing genotypes, AMMI analysis identified G2, G9, G10, and G7. These selected genotypes would be used to release a new variety. Considering all the stability models, such as Eberhart and Russell’s regression and deviation from regression, additive main effects, multiplicative interactions (AMMI) analysis, and GGE, the genotypes G2, G9, and G7 could be used as well-adapted genotypes with moderate grain yield in all tested environments.
Journal Article
New culture medium from Lentils (Lens exculenta) seeds for growth Leishmania parasite and some bacteria and fungi
The Lentils ( Lens exculenta ) were used in research of a new culture medium aimed at the growth of leishmania parasite in vitro. The medium was composed of two phases. The Lens exculenta was used in preparation (with or without added misshapen blood). In the liquid phase, dextrolite solution was used as an oral perfusion solution, instead of lock solution. This study showed increased in numbers of promasitgote in new culture media and this The study showed an increase in the growth of the shape in the center of the plant, and that this increase and the number of parasites was a significant increase compared to the center of NNN-media. The average number of parasites on the eighth day of growth, which represents the peak growth in these groups (2425 and 2650) ×10 4 cell/ml, respectively. The growth of the parasite continued but at a lower rate and good viability until the twentieth day the number of parasites reached to (500 and 466.6) ×10 4 cell/ml, respectively. This study showed that the percentage of the parasite viability was good and increased from the second day to the highest on the eighth day (96 % and 95%) respectively. On the 20 th day, it was only (30% and 15 %) respectively. Blood added to the new medium receives good growth but lasts only 14 days with no subculture.
Journal Article