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KMID : 0380620150470030273
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.273 ~ p.280
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Chemical Composition and Nutritional Characteristics of Lentils (Lens culinaris), and Their Application in the Food Industry: A Review
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Min Myung-Ja
Shin Hyun-Jae
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Abstract
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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, antiinflammatory, 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.
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KEYWORD
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lentil, food processing, nutritional characteristic, health benefit, fermentation
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