Chemistry of Natural Compounds

, Volume 47, Issue 6, pp 976–978 | Cite as

Proximate composition, mineral content, and fatty acids profile of two varieties of lentil seeds cultivated in Iran

  • Seyed Mohammad Taghi Gharibzahedi
  • Seyed Mohammad Mousavi
  • Seid Mahdi Jafari
  • Kobra Faraji

The objective of this research was to investigation the varietal effect on chemical composition, mineral content, energy value, and fatty acid profile of lentil seeds (Lens culinaris Medik., family Fabaceae) grown in Iran.

Several chemical compositions, mineral contents, and energy values of the two different lentil seed varieties are presented in Table  1. As can be seen in Table  1, the lentil seeds are a good source of carbohydrate (59.01–61.5%) and are rich in protein (25.90–27.30%). The amounts of protein and carbohydrate present in green lentils were higher than in red lentils (p < 0.05). In general, protein and carbohydrate contents of lentil seeds vary due to differences in species and environmental factors such as climate, geographical origin, harvest year, and methods of cultivation [ 1]. The differences in the dry matter, crude fat, and acid detergent fiber (ADF) contents of the two varieties were not significant. However, the amounts of these components were 92.22–93.72%,...


Fatty Acid Composition Fatty Acid Methyl Ester Mineral Content Fatty Acid Profile Neutral Detergent Fiber 
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Copyright information

© Springer Science+Business Media, Inc. 2012

Authors and Affiliations

  • Seyed Mohammad Taghi Gharibzahedi
    • 1
  • Seyed Mohammad Mousavi
    • 1
  • Seid Mahdi Jafari
    • 2
  • Kobra Faraji
    • 3
  1. 1.Department of Food Science & Engineering, Faculty of Agricultural Engineering and TechnologyUniversity of TehranKarajIran
  2. 2.Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
  3. 3.Department of Food Science and Engineering, Faculty of AgricultureUrmia UniversityUrmiaIran

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