Table 2.
Effect of dehulling, germination and cooking on tannins, phytic acid and trypsin inhibitor activity (TIA) contents of lentil flours (on dry weight basis)
| Variety | Tannins (g/kg dry matter) | Phytic acid (%) | TIA (mg/g dry matter) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| R | DH | G | C | R | DH | G | C | R | DH | G | C | |
| VL 125 | 9.38a | 0.87a
(−90.72) |
3.14a
(−66.52) |
2.25a
(−76.01) |
0.25d | 0.11b
(−56.00) |
0.15a,b
(−40.00) |
0.17b,c
(−32.00) |
2.36b | 1.33d
(−43.64) |
0.90b
(−61.86) |
0.46a,b
(−80.51) |
| VL 133 | 6.83b,c | 0.72b
(−89.46) |
2.83a,b
(−58.57) |
1.05c
(−84.63) |
0.32b | 0.13b
(−59.38) |
0.13b
(−59.38) |
0.18a,b,c
(−43.75) |
3.62a | 2.13b
(−41.16) |
1.09a
(−69.89) |
0.53a,b
(−85.36) |
| VL 142 | 5.95c,d | 0.44c
(−92.61) |
2.46b
(−58.56) |
1.87b
(−68.57) |
0.38a | 0.18a
(−52.63) |
0.17a
(−55.26) |
0.21a
(−44.74) |
2.39b | 1.64c
(−31.38) |
0.88b
(−63.18) |
0.39b
(−83.68) |
| VL 507 | 7.28b | 0.51c
(−92.99) |
2.84a,b
(−60.99) |
2.07a,b
(−71.57) |
0.30b,c | 0.12b
(−60.00) |
0.13b
(−56.67) |
0.19a,b
(−36.67) |
4.25a | 2.55a
(−40.00) |
1.22a
(−71.29) |
0.62a
(−85.41) |
| VL 514 | 5.13d | 0.39c
(−92.40) |
1.91c
(−62.77) |
1.01c
(−80.31) |
0.27c,d | 0.12b
(−55.56) |
0.15a,b
(−44.44) |
0.16c
(−40.74) |
2.20b | 1.17d
(−46.82) |
0.83b
(−62.27) |
0.41b
(−81.36) |
| Average | 6.91A | 0.59D | 2.64B | 1.65C | 0.30A | 0.13C | 0.15C | 0.18B | 2.96A | 1.76B | 0.98C | 0.48D |
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