PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 3, Issue 2, March and April 2018, Page 27-36 PDF (241.82 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2018.175418 | ||||
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| Author | ||||
| A.S. Abd El-Sattar | ||||
| Food Technology Research Institute, Agric. Research Center, Egypt | ||||
| Abstract | ||||
| The present study was carried out to compare and evaluate different varieties of Lentil seeds grown in Egypt for selecting the high quality varieties . The obtained results revealed that, lentil variety Giza 51 contains the highest crud protein content 25.55% followed by variety Sinai 1 which recorded 24.83% while the lowest value of crud protein was 23.10% for variety Giza 29 . potassium is the major element among all of the determined minerals content, Sinai1 had the highest potassium 420 mg/100g for all samples, Furthermore, Giza 370contain the highest content of iron 11.30 mg/100g . Giza 51 variety had the highest content of total polyphenols which was 720 mg GAE /100g followed by variety Sinai 1 which 710 mg GAE /100g. In addition, Giza 51 variety presented the highest DPPH scavenging activity 63.50%, followed by Sinai 1 62.42%, while Giza 9 contain the highest content of folate which was 196. µg /100g followed by Sinai 1 which recorded 193.0 µg /100g. On the other hand, the phytic acid, content of the different lentil seed varieties were ranged from 0.49 to 0.56%. Furthermore, (H.C.A.) ranged from 106.70% for Giza 29 to 118.80% for Sinai 1. However, Giza 9 had the highest cookebility which was 96.50% followed by Sinai 1 which recorded 91.70%. | ||||
| Keywords | ||||
| Lentil; Phytochemical compounds; Cooking quality | ||||
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