Journal of Food, Agriculture and Environment

Physical, chemical and physicochemical properties of some lentil varieties grown in Turkey

Author(s):

M. S. Özer ^*, F. Kaya

Recieved Date: 2010-06-10, Accepted Date: 2010-10-29

Abstract:

In this study, 10 different lentil varieties (Sazak 91, Kayı 91, Kafkas, Çiftçi, Özbek, Fırat 87, Cagıl, Seyran 96, Altıntoprak and Local red) that are widely grown in Turkey were used, and their certain physical (1000 grains and hectoliter weights, sieve size analysis), chemical (moisture, crude protein, starch, crude lipid, crude fiber, ash and potassium, phosphorus, calcium, magnesium, iron and zinc contents) and physicochemical (hydration capacity and cooking time) properties were determined. There was a significant difference (p<0.05) in respect to the properties examined among lentil varieties and that variety factor affects the discussed lentil properties prominently. There was significant variation between one lentil variety and another one in respect to chemical composition though in limited extent in some cases, Altintoprak and Özbek varieties were richest in mineral substance composition. Fırat 87 lentil variety was more eligible for cooking compared to other lentil varieties and it becomes ready for consumption after being cooked for 15 min.

Keywords:

Lentil, variety, physical, chemical, physicochemical properties, cooking time, ash, starch, lipid, fiber, 1000 grains weight, hectolitre  weight

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Agriculture
Pages: 610-613

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