Features of physico-chemical parameters of local varieties of lentil grains in Uzbekistan

Abstract

In Uzbekistan, special attention is paid to the cultivation of lentils and such types of grain are characterized by high quality indicators and physicochemical characteristics. In Uzbekistan, special attention is paid to the cultivation of lentils. Such types of grain are characterized by high quality indicators and physicochemical characteristics. The physico-chemical parameters of local varieties of lentil grains were studied. The technological characteristics of lentil grains were established, the distinctive characteristics of lentil grains in comparison with well-known varieties have been determined. It was found that in the process of deep processing of lentil grain to obtain a protein isolate, proteins retain their native conformation, as evidenced by the position of the absorption bands Amide I, Amide II and Amide III in the analysis of IR spectra.

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

“…Protein is a major component in alfalfa, as evidenced by the absorption peak near 3280 cm −1 representing N-H stretching vibrations and the involvement of O-H stretching vibrations from polysaccharides [51]. The typical protein bands centered around 1632 cm −1 , 1545 cm −1 , and 1400 cm −1 correspond to amide I and amide II groups, reflecting C=O stretching vibrations due to out-of-plane C-N stretching vibrations and N-H bonding/C-H stretching within proteins [52][53][54]. These peaks confirm that alfalfa is rich in protein and carbohydrates, which are essential for its quality.…”

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

“…Podder et al (2021) reported on the potentiality of lentil in providing Fe and Zn requirement to satisfy a major portion of the recommended Fe and Zn dietary allowances (RDAs) in deficient populations. Lentil protein isolates have various functional properties allowing their use as emulsifier and foaming agent (Khamidova et al, 2022). Moreover, lentil flours and fractions significantly improve the ability of food systems to retain water and fat.…”

“…Moreover, lentil flours and fractions significantly improve the ability of food systems to retain water and fat. It is noteworthy that, even with extensive processing, lentil grain proteins retain their native conformation (Khamidova et al, 2022). Besides a variety of nutritional benefits, Patterson et al (2017) noted that lentils contain some antinutritional factors (ANFs) including lectins, trypsin enzyme inhibitors, phytates, saponins, and flatulence‐causing oligosaccharides.…”