Fig. 1.

Multifactorial comparison and correlation matrix of studied parameters (TN-starch, GA-gallic acid, TN-tannins, Q-quarcitin, TL-total lipid, PA-phytic acid, TIA-trypsin inhibitor activity, C-catechins, Q-quercetin, Myr-myristic acid, RP-reducing power, CDH-catechins di-hydrate, TSS-total soluble sugars, TAA-total antioxidant activity, Pal-palmitic acid, FRAP- ferric reducing antioxidant power, ST-stearic acid, Pal-palmitic acid, O-oleic acid, L-linoleic acid, Ln-linolenic acid) obtained from lentil varieties using principal component analysis (PCA) in raw (A), dehulled (B), germinated (C) and cooked lentils (D)