• Title/Summary/Keyword: Lentil

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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review (렌즈콩의 영양성분과 생리활성 및 식품산업의 응용)

  • Min, Myung-Ja;Shin, Hyun-Jae
    • Korean Journal of Food Science and Technology
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    • v.47 no.3
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    • pp.273-280
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    • 2015
  • Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

Radiosensitivity of Lentil Bean (Lens culinaris L.) to Gamma-irradiation (감마선 조사가 렌틸(Lens culinaris L.)의 감수성에 미치는 영향)

  • Lee, Min-kyu;Ryu, Jaihyunk;Jeong, Sang Wook;Kim, Jin-Baek;Kang, Si-Yong;Kwon, Soon-Jae
    • Journal of Radiation Industry
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    • v.10 no.4
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    • pp.211-217
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    • 2016
  • We examined damages from gamma-irradiaion and determined the optimal gamma-ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, $LD_{50}$ and $RD_{50}$ were different among lines. The median lethal doses($LD_{50}$) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses($RD_{50}$) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the $M_1$ generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from $1.9{\mu}m$ to $17.4{\mu}m$. Our result provides basic information for construction of mutant pools in lentils.

Quality characteristics of muffins made with legume and wheat flour blends (두류와 밀 혼합 가루로 제조된 머핀의 품질 특성)

  • Li, Qian;Lee, Su-Jin;Chung, Hyun-Jung
    • Korean Journal of Food Science and Technology
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    • v.49 no.6
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    • pp.638-643
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    • 2017
  • In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.

The Study on the Detection of Aflatoxins in the Fermentation Products and Cereals (TLC법에 의한 장류 및 공류중의 Aflatoxin검출에 관한 연구)

  • 한양일;김광호;오영복
    • Journal of Environmental Health Sciences
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    • v.5 no.1
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    • pp.46-50
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    • 1978
  • Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

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Screening of Different Media and Substrates for Cultural Variability and Mass Culture of Arthrobotrys dactyloides Drechsler

  • Kumar, D.;Singh, K.P.;Jaiswal, R.K.
    • Mycobiology
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    • v.33 no.4
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    • pp.215-222
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    • 2005
  • Variability in growth and sporulation of five isolates of Arthrobotrys dactyloides was studied on five agar, 6 bran and 5 grain media. Potato dextrose agar (PDA) supported maximum growth of isolate A, C and E, while growth of isolate Band D was significantly lower on this medium. On Czapek's agar and yeast glucose agar media the differentiation in the isolates in relation to growth was poor than PDA. The other two media showed much poorer differentiation. On Czapek's agar medium, sporulation was recorded in isolate B only, whereas other isolates showed rare sporulation. Among the bran media, pea bran agar medium supported maximum growth of all the isolates except isolate B. Gram and rice bran agar media were next best. However, the growth of isolate B on the gram bran agar medium was more or less equal as other isolates. On pigeon pea bran agar medium, isolate E failed to grow while other isolates recorded poor growth. On lentil bran agar medium, only isolate Band D recorded little growth, whereas other isolates failed to grow. All the isolates recorded good sporulation on bran agar media except pigeon pea and lentil bran agar media. The grain agar media supported moderate to very good growth of all the isolates. In general isolate B remained slow growing on these media except gram grain and sorghum grain agar media on which growth of this isolate was comparable to other isolates. Sporulation in general, was good on all the grain agar media. Among different substrates screened, barley grain and pea bran were found superior to others for mass culture of isolate A of A. dactyloides.

Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition

  • Catak, Jale
    • Journal of Animal Science and Technology
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    • v.61 no.3
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    • pp.138-146
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    • 2019
  • Vitamin $B_3$ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin $B_3$, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin $B_3$, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin $B_3$ in foods and the studies determining the profile of vitamin $B_3$ in foods are limited. The aim of the study was to determine the vitamin $B_3$ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.

Positive Effects of Humic Substances on Plant Growth and Biological Soil Indicators when Spring barley is Green Manured on Reclaimed Soils (처리토에 녹비 식물 청보리 경작 시 휴믹 물질이 식물생장 및 생물학적 토양 인자에 주는 긍정적 영향)

  • Sua Kang;Hyesun Park;Younrho Lee;Bumhan Bae
    • Journal of Soil and Groundwater Environment
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    • v.29 no.1
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    • pp.51-62
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    • 2024
  • A study was performed to investigate the positive impacts of humic substances (HS) on the growth of green barley, a type of green manure plant. The study was conducted in a pot culture using two different types of reclaimed soils that had been treated by land farming (DDC) and thermal desorption (YJ) methods, respectively. The experimental conditions consisted of three treatments: plant only (P), plant plus 2% HS, and no plant (control). After 89 days of culture in a controlled growth chamber, the growth of spring barley and activity of seven soil enzymes were measured. The results indicated that the addition of HS had a substantial (p<0.10) positive effect on shoot biomass in both types of soil. Furthermore, the addition of HS notably (p<0.05) enhanced all seven soil enzyme activities in both soils. Both the aboveground and belowground parts of barley plants were returned to soil and aged for 10 weeks in the same growth chamber, which resulted in notable enhancement in soil health indicators. These improvements included an increase in organic matter, a drop in bulk density, and an increase in the activity of seven different soil enzymes. When lentil seeds were planted in the aged soils, the development of the seedlings was more vigorous than that in the control in both soils, although allelopathy of barley suppressed lentil germination in soil with pH 7.0 but not in soil with pH 8.5.

Quality characteristics and antioxidant activity of vegan lentil (Lens culinaris) cookies with different types and content of vegetable oil (식물성 유지 종류와 첨가비율에 따른 비건 렌틸콩 쿠키의 품질특성 및 항산화활성)

  • Min, Uijin;Ha, Yurim;Kim, Jonghun;Jang, Hae Won
    • Korean Journal of Food Science and Technology
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    • v.54 no.3
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    • pp.320-326
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    • 2022
  • This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spreadability, moisture content and antioxidant activity increased with the fat and oil content. The density declined only when rice bran oil was added. Lightness and yellowness decreased with higher concentrations of vegetable oil. Redness increased as more coconut oil and canola oil were added. Rice bran oil cookies had the highest pH, spreadability, moisture content and antioxidant activity. Butter cookies had the highest lightness value, whereas coconut oil cookies had the highest hardness value. In conclusion, rice bran oil could be a quality substitute for butter when developing vegan cookie products.

Studies on the Extracting Methods of Ginseng Extract and Saponins in Panax Ginseng (유출조건에 따른 인삼중의 Ginseng Extract와 Saponin 합량변화에 관한 연구)

  • 주현규;조규성
    • Journal of Ginseng Research
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    • v.3 no.1
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    • pp.40-53
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    • 1979
  • In order to investigate the optimal conditions which affects to extraction of ginseng extract and saponin in ginseng extract, experiment was carried out varing with ethanol percentage, extraction time, temperature, sol$.$vent and Plant Parts. The results art as follows: 1. The amounts of ginseng saponin was increased according to increanation of ethanol Percentage while the amounts of ginseng extract was decreased. 2. The amounts of ginseng extract was increased as the prolongation of extraction time, on the ether hand, ginseng saponin contents increased lentil 40hr. and decreased after that. 3. By the raise of extract temperature, both of the amounts of ginseng saponin and ginseng extract was increased two times and four times. respectively. 4. The total amounts ginseng extract was obtained 22.86u when the water used as the extraction solvent, 11.28% on ethanol and 11.04U on methanol, in the order. and the saponin contents gained when the extraction solvents of water, methanol and ethanol 7.47%, 12.36% and 12.77%, respectively. 5. It showed 9.23% of ginseng extract in epidermis and 8.4% of ginseng saponin in tail Part of raw ginseng and in the case of dried ginseng, ginseng extract and saponin showed the most amounts in epidermis of 18.28% and 19.35%, respectively. 6. The ratio of panaxadiol and panaxatriol contents of ginseng saponin was almost same when it was extracted varing with ethanol percentage and extraction time (duration), and the more alcohol percentage and the longer extraction time increased, the more fractional content of ginseng saponin was extracted.

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