A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

Abstract

Lentils (Lens culinaris Medik.) are grown worldwide in diverse agroecological regions with significant global production and trade. Since early 2000s, lentils production and consumption have been growing beyond its traditional areas of production and utilization, notably in USA, Canada, Australia, UK, and many European Union countries.

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

“…Each method has its pros and cons, such as cost, protein yield, and quality. Wet milling involves soaking chickpea seeds in water to extract high-quality proteins with a high yield for food and nutraceutical applications [17]. Dry fraction extraction, in contrast, does not require water and separates protein from chickpea seeds mechanically, yielding a high-protein fraction for diverse food applications [18].…”

“…This industriallevel process involves the use of automated diaphasic centrifuges, hydro-cyclone, and sieves [19]. Chickpea seeds are first soaked in sulfur dioxide, which increases the rate of water diffusion, reduces the interaction between protein and starch by breaking disulfide bonds, and inhibits microbial growth [17]. After soaking the seeds, they are ground in the slurry, and this resulting mixture is then filtered through various sieves to separate the fibers (Figure 1).…”

“…Air classification yields lower protein purity compared to wet milling extraction due to differences in protein separation mechanisms. Wet milling solubilizes and recovers proteins more effectively, while air classification relies on physical principles and may not fully extract proteins bound to other components [17]. However, recycling the stream in air classification can increase extraction yield by further separating protein particles from the feed material [35].…”

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

“…Elevated temperatures result in extensive denaturation, disrupting secondary and tertiary structures, while longer roasting times can increase these structural alterations, leading to increased protein aggregation and potentially diminished solubility [145]. Additionally, the moisture content of chickpeas before roasting can impact protein functionality, with controlled moisture aiding in protein gelation but excessive moisture potentially initiating Maillard reactions [157]. Furthermore, roasting can infuence the surface chemistry of chickpea proteins, impacting their interactions with other molecules and enzymes, thereby afecting the texture and structure of food products [158].…”