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Pulses pp 129-143 | Cite as

Lentils

  • V. ChelladuraiEmail author
  • C. Erkinbaev
Chapter
  • 47 Downloads

Abstract

Lentil is one of the five major pulses produced in the world, and the annual production is around 4.5 million tonnes. It is majorly produced in Canada, the United States, Turkey, Australia, and India. It is an excellent source of protein and contains low fat, which helps to reduce the risk of type 2 diabetes, coronary heart disease, and obesity. Lentil crops are generally sown in the fall and harvested at the end of a very hot and dry summer at moisture contents around 16–18% and 14–16% for green and red lentils, respectively. Lentils should be stored at 14% or less in order to avoid quality and quantity losses. Normally whole lentils are de-husked and milled using large carborundum emery rollers for de-husking and burr grinders for splitting. In many of the developing countries, lentil is considered as a stable source of protein due to its higher dietary protein and complex carbohydrate content. Traditionally, lentils are used in rotis and soup. In recent times, baked products fortified with pulse flour, extruded products like spaghetti prepared with pinto bean, navy bean, and lentil flour are getting popular among consumers due to their enriched nutritional qualities. Incorporation of lentil flour with cereal-based flours for the production of baked and snack products is also increasing day by day due to consumer’s eagerness toward healthy and tasty snack and baked products.

Keywords

Lentil Green lentil Red lentil Brown lentil Nutritional values Safe storage Soup Extruded products Lentil pasta 

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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Department of Agricultural EngineeringBannari Amman Institute of TechnologySathyamangalamIndia
  2. 2.Department of Biosystems EngineeringUniversity of ManitobaWinnipegCanada

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