Table 1.
Effect of dehulling, germination and cooking on total protein, total soluble sugars, total lipids and starch contents of lentil flours (on dry weight basis/100 g)
| Variety | Total protein (g) | Total soluble sugars (g) | Total lipids (g) | Starch (g) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| R | DH | G | C | R | DH | G | C | R | DH | G | C | R | DH | G | C | |
| VL 125 | 23.19b | 23.30a
(+0.47) |
22.36a,b
(−3.58) |
20.29b,c
(−12.51) |
19.47a | 19.86b
(+2.00) |
17.81a
(−8.53) |
25.52a
(+31.07) |
2.69a,b | 3.27b
(21.56) |
2.61b
(−2.97) |
2.07a
(−23.05) |
29.01a | 33.43a
(15.25) |
26.13a
(−9.93) |
19.00a,b
(−34.51) |
| VL 133 | 25.46a | 24.19a
(−4.99) |
22.84a
(−10.29) |
23.83a
(−6.40) |
16.90a,b | 20.74b
(+22.72) |
18.97a
(+12.25) |
19.48b
(+15.27) |
2.79a,b | 3.58b
(28.32) |
2.05c
(−26.52) |
1.81a
(−35.13) |
24.93b | 30.44a,b
(22.10) |
21.44b
(−14.00) |
13.92c
(−44.16) |
| VL 142 | 19.08d | 18.53c
(−2.88) |
20.11c
(+5.40) |
18.77c
(−1.62) |
18.54a,b | 26.26a
(+41.64) |
17.01a
(−8.25) |
19.81b
(+6.85) |
3.58a | 4.36a,b
(21.79) |
3.23a
(−9.78) |
2.01a
(−43.85) |
21.53c | 30.71a,b
(42.64) |
15.64c
(−27.36) |
17.79b
(−17.37) |
| VL 507 | 23.22b | 23.20a
(−0.09) |
22.40a,b
(−3.53) |
24.15a
(+4.01) |
15.51b | 21.62b
(+39.39) |
16.70a
(+7.67) |
19.71b
(+27.08) |
3.36a | 4.80a
(42.86) |
2.37b,c
(−29.46) |
1.39b
(−58.63) |
23.17b,c | 27.96b,c
(20.67) |
14.93c
(−35.56) |
20.73a
(−10.53) |
| VL 514 | 21.39c | 20.90b
(−2.29) |
20.42b,c
(−4.53) |
21.56b
(+0.79) |
18.24a,b | 22.30a,b
(+22.26) |
16.54a
(−9.32) |
18.62b
(+2.08) |
2.58b | 3.41b
(42.86) |
2.28b,c
(−11.63) |
1.31b
(−49.22) |
25.20b | 30.23a,b
(19.96) |
22.05b
(−12.50) |
17.38b
(−31.03) |
| Average | 22.47A | 22.02A | 21.63A | 21.72A | 17.73B | 22.16A | 17.41B | 20.63A | 3.00A,B | 3.88A | 2.51B | 1.72C | 24.77b | 30.55a | 20.04c | 17.76c |
Values in parentheses indicate % increase or % decrease (negative sign) over raw values
a, b, c and d superscript are significantly (p < 0.05) different cultivar within a column
A, B, C and D superscript are significantly (p < 0.05) different treatment within a row
R raw, DH dehulled, G germinated, C cooked