Uman National University | today: 06/27/2025
| Author(s) |
Kononenko L.M., Candidate of Agricultural Sciences, , Uman National University of Horticulture, Ukraine Вишинський А. В., , , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 134-145 | index UDK | 633.22:543.8:664.8 | DOI | 10.32782/2415-8240-2025-106-1-134-145 (Link) |
| Abstract | This study investigated the biochemical composition and culinary characteristics of different lentil species: red, yellow, green, brown, and black. The research was conducted during 2022–2024 in the specialized seed control, analytical, and technological laboratory of the Institute of Bioenergy Crops and Sugar Beets. The experiments used seeds of various lentil species differing in color (red, green, black, brown). Statistically significant differences were found in the cooking duration and disintegration coefficient of lentils, depending on the morphological characteristics of the seeds. The cooking time ranged from 18.3 to 72.5 minutes, while the disintegration coefficient ranged from 1.2 to 2.3. Black lentils have the highest protein content (26.1 ± 1.4%), exceeding the other species (p < 0.0008), while red lentils contain 25.2 ± 1.3% protein. Yellow lentils have the lowest protein content (22.6 ± 1.0%). The highest fiber level was found in brown lentils (10.3 ± 0.6%), which determines its dense shell. Black lentils have the highest anthocyanin level (1.8 ± 0.1 mg/g), while red and yellow lentils have the lowest. Brown lentils contain the most phenolic compounds (6.1 ± 0.3 mg GAE/g) and flavonoids (3.0 ± 0.2 mg QE/g), indicating their antioxidant activity. Yellow lentils have the highest starch content (53.1 ± 2.6%), which ensures their softness after cooking. The highest fiber content is in brown lentils (6.0 ± 0.4%), and the lowest in yellow lentils (3.8 ± 0.2%). Green lentils have the largest 1000-seed mass (55.2 ± 2.3 g), making mechanical processing easier, while yellow lentils have the smallest mass (38.9 ± 1.7 g). Red lentils have the shortest cooking time (18.3 ± 1.0 minutes), while brown lentils take the longest (28.2 ± 1.6 minutes). Red lentils have the highest water absorption capacity (125.8 ± 5.2%), which contributes to their quick softening, while brown lentils absorb the least water (95.3 ± 3.6%). Brown lentils maintain the best shape after cooking (92.5 ± 2.5%), while red lentils have the worst shape retention (70.2 ± 1.9%). The study shows significant variability in the physicochemical characteristics of lentils, allowing for their selection depending on consumer needs. | ||
| Key words | shell, quality indicators, elements, content | ||