Decorticated and non-decorticated BARI lentil varieties: An ample source of essential nutrients, minerals and bioactive compounds

• Published in: Food chemistry advances Vol. 5; p. 100818
• Main Authors: Molla, Mohammad Mainuddin, Khan, Md. Hafizul Haque, Dey, Biddut Chandra, Sabuz, Ashfak Ahmed, Chowdhury, Md. Golam Ferdous, Shahinuzzaman, Md, Khatun, Anjumanara, Salam, Md. Abdus, Khaldun, A.B.M., Bhowmik, Pankaj, Podder, Rajib
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2024; Elsevier
• Subjects: Bioactive compounds; Cooking condition; Lentil varieties;Edible seed with peel; Microbiological properties; Lentil varieties;Edible seed with peel; Microbiological properties; Bioactive compounds; Cooking condition
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2024.100818

•The study highlights the decortication and non-decortication process of BARI lentil varieties.•Non-decorticated (peel) lentil provides an abundant source of bioactive compounds.•People should consume mycotoxin-free non-decorticated lentils.•The non-decorticated lentils were more accepted by the sensory evaluators. BARI lentils play an important role in Bangladesh for providing essential nutrients to combat micronutrient malnutrition. Hence, the objective of the study was to explore the nutritional, mineral, and bioactive compounds analysis of the selected varieties under different milling conditions. Results exhibited that a significant number of bioactive compounds such as ascorbic acid (15.29 mg/100 g), ß-carotene (142.16 mg/100 g), total carotenoid (67.49 mg/100 g), anthocyanin (1.35 mg/100 g), and total phenolic compounds (20.72 mg GAE/100 g) were plentiful in non-decorticated lentil. In contrast, the non-significant amount of ascorbic acid (4.52 mg/100 g), ß-carotene (64.65 mg/100 g), total carotenoid (11.65 mg/100 g), anthocyanin (0.65 mg/100 g), and total phenolic compounds (11.68 mg GAE/100 g) was found in decorticated lentils. Non-decorticated lentils possessed the highest amount of crude protein (29.63 %), crude fiber (14.12 %), Ca (3.55 %), Mg (1.11 %), Fe (219.00 ppm), and Zn (32.62 ppm). A non-significant difference was noted between cooked decorticated and non-decorticated lentils during organoleptic taste by the sensory evaluators. Apart from this, the most instructive findings are, to utilize non-decorticated lentils that will contribute to minimizing the broken loss (cracked loss) and milling cost of the farmers without any presence of ochratoxin and patulin. [Display omitted]