Effects of roasting process on nutritional and antinutritional factors of two lentils varieties (Lens culinaris. Medik) cultivated in Algeria

Abstract

The present study aimed to incite the lentil seeds consumption among people by innovating a healthy method of preparation which improves its nutritional quality. Roasting process at different temperature and time was tested for reducing antinutritional (phytic acid and condensed tannins), and nutritional components (Phenolics and flavonoids), as well as in vitro antioxidant activity by DPPH, ABTS, and FRAP assays for two varieties (Dahra and Syria.229) of lentils lens culinaris. Medik cultivated in Algeria. A significant de-crease (P<0.01) of phytates and condensed tannin contents was recorded for all roasted varieties (reduction up to 63.01% and 41.41% respectively for phytates and condensed tannin contents at 140°C for 30 min), indicating that roasting of lentil seeds improve nutritional quality by reducing their antinutritional factors. The loss of total phenolic content reaches 12.71% for the Syria.229 cultivar and 23.04 % for the Dahra cultivar, while approximatively half of the total flavonoids content (46.96% for the S.229 cultivar and 48.93% for the Dahra cultivar) were lost during this treatment. Roasting at 140° C for 15 min and at 120° C for 30 min respectively for the varieties DAHRA and SYRIE 229 seem to be the most appropriate heat treatments among other studied one, with more phytates and condensed tannins reduction, and less regression of polyphenols, flavonoids and antioxidant capacity of the tested lentils. Results indicate that roasted lentils flour can be used as a culinary recipe and an industrial raw material for the production of innovated baking foods with great nutritional value.