Nutritional value

Lentil: An Ancient Crop for Modern Times

Volumn 9781402063138, Issue , 2007, Pages 47-93

  Urbano, Gloria ^a   Porres, Jesús M ^a   Frías, Juana ^b   Vidal Valverde, Concepción ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84919632292     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4020-6313-8_5     Document Type: Chapter

References (173)

1. Adsule R, N.; Kadam, S. S.; Leung, H. K. Lentil in Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization. Salunkhe, D. K., Kadam, S. S., eds. CRC Press, Inc, Boca Raton, Florida, Vol II, 1989, pp 131-152.
2. Aparna, K.; Khatoon, N.; Prakash, J. Cooking quality and in vitro digestibility of legumes cooked in different media. J. Food. Sci. Technol. Mys. 2000, 37, 169-173.
3. Arntfield, S. D.; Scanlon, M. G.; Malcolmson, L. J.; Watts, B. M.; Cenkowski, S.; Ryland, D.; Savoie, V. Reduction in lentil cooking time using micronization: Comparison of 2 micronization temperatures. J. Food. Sci. 2001, 66, 500-505.
4. Bamdad, F.; Goli, A. H.; Kadivar, M. Preparation and characterization of proteinous film from lentil (Lens culinaris) edible film from lentil (Lens culinaris). Food. Res. Int. 2006, 39, 106-111.
5. Banerjee, S.; Ghosh, A.; Chakraborty, P. Characteristics of effect of temperature and moisture on lentil based extruded expanded product and process optimization. J. Food Sci. Technol. Mys. 2003, 40, 597-605.
6. Bartolomé, B.; Jiménez-Ramsey, L. M.; Butler, L. G. Nature of the condensed tannins present in the dietary fibre fractions in foods. Food Chem. 1995, 53, 357-362.
7. Bau, H. M.; Villaume, C. H.; Méjean, L. Effects of soybean (Glycine max) germination on biologically active components, nutritional values of seeds, and biological characteristics in rats. Nahrung-Food. 2000, 44, 2-6.
8. Bhattacharya, S.; Narasimb, H. V.; Bhattacharya, S. The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon. Int. J. Food Sci. Technol. 2005, 40, 213-221.
9. Bhatty, R. S. Albumin proteins of eight edible grain legume species: Electrophoretic patterns and amino acid composition. J. Agric. Food Chem. 1982, 30, 620-622.
10. Bhatty, R. S. Comparisons of good- and poor-cooking lentils. J. Sci. Food. Agric. 1995, 68, 489-496.
11. Bhatty, R. S. Cooking quality and losses of phytic acid, calcium, magnesium and potassium of lentils soaked in different solutions. Can. Inst. Food Sci. Technol. J. 1989, 22, 450-455.
12. Bhatty, R. S. Cooking quality of lentils: The role of structure and composition of cell walls. J. Agric. Food Chem. 1990, 38, 376-383.
13. Bhatty, R. S. Protein subunits and amino acid composition of wild lentil. Phytochemistry. 1986, 25, 641-644.
14. Bhatty, R. S. Relationship between physical and chemical characters and cooking quality in lentil. J. Agric. Food Chem. 1984, 32, 1161-1166.
15. Bora, P. S. Functional properties of native and succinylated lentil (Lens culinaris) globulins. Food Chem. 2002, 77, 171-176.
16. Canadian Grain Commission. Lentil (Lens culinaris). In The Chemical Composition and Nutritive Value of Canadian Pulses. 2004, Canadian Grain Commission. http://www.pulsecanada.com/pdf/crn/Reports/Table (CND pulses vs Aust).pdf
17. Candela, M.; Astiasaran, I.; Bello, J. Cooking and warm-holding: Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris). J. Agric. Food Chem. 1997, 45, 4763-4767.
18. Carbonaro, M.; Cappelloni, M.; Nicoli, S.; Lucarini, M.; Carnovale, E. Solubility-digestibility relationship of legume proteins. J. Agric. Food Chem. 1997, 45, 3387-3394.
19. Carbonaro, M.; Virgili, F.; Carnovale, R. Evidence for protein-tannin interaction in legumes: Implications in the antioxidant properties of faba bean tannins. Lebens. Wiss. Technol. 1996, 29, 743-750.
20. Çelik, S.; Yalçin, E.; Basman, A.; Köksel, H. Effect of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils. Int. J. Food. Sci. Nutr. 2004, 55, 641-648.
21. Chang, R.; Schwinner, S.; Burr, H. Phytate removal from whole dry beans by enzymatic hydrolysis and diffusion. J. Food Sci. 1977, 42, 1098-1110.
22. Chen, L. H.; Thacker, R. R.; Pan, S. H. Effect of germination on hemagglutinating activity of pea and bean seeds. J. Food. Sci. 1977, 42, 1666.
23. Cheryan M. Phytic acid interactions in food systems. CRC. Crit. Rev. Food Sci. Nutr. 1980, 13, 297-335.
24. Combe, E.; Achi, T.; Pion, R. Compared metabolic and digestive utilization of faba bean, lentil and chickpea. Reprod. Nutr. Dev. 1991, 31, 631-646.
25. Combe, E.; Pirman, T.; Stekar, J.; Houlier, M. L.; Mirand, P. P. Differential effect of lentil feeding on proteosynthesis rates in the large intestine, liver and muscle of rats. J. Nutr. Biochem. 2004, 15, 12-17.
26. Cuadrado, C.; Ayet, G.; Robredo, L. M.; Tabera, J.; Villa, R.; Pedrosa, M. M.; Burbano, C.; Muzquiz, M. Effect of natural fermentation on the content of inositol phosphates in lentils. Zeitsch. Lebensm. Unters. Forsch. 1996, 203, 268-271.
27. Cuadrado, C.; Grant, G.; Rubio, L. A.; Muzquiz, M.; Bardocz, S.; Pusztai, A. Nutritional utilization by the rat of diets based on lentil (Lens culinaris) seed meal or its fractions. J. Agric. Food Chem. 2002a, 50, 4371-4376.
28. Cuadrado, C.; Hajos, G.; Burbano, C.; Pedrosa, M. M.; Ayet, G.; Muzquiz, M.; Pusztai, A.; Gelencser, E. Effect of natural fermentation on the lectin content of lentils measured by immunological methods. Food. Agric. Immunol. 2002b, 14, 41-49.
29. Dahl, W. J.; Whiting, S. J.; Stephen, A. M. Dietary lentils and calcium balance in adult men. Nutr. Res. 1995, 15, 1587-1598.
30. Dalgetty, D. D.; Baik, B. K. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas. Cereal. Chem. 2006, 83, 269-274.
31. Danisová, C.; Holotnáková, E.; Hozová, B.; Buchtová, V. Effect of germination on a range of nutrients of selected grain and legumes. Acta Alimentaria. 1994, 23, 287-298.
32. Davila-Hicks, P.; Theil, E. C.; Lönnerdal, B. Iron in ferritin or in salts (ferrous sulfate) is equally bioavailable in nonanemic women. Am. J. Clin. Nutr. 2004, 80, 936-940.
33. Davis, K. R.; Costello, M. J.; Mattern, V.; Schroeder, C. Effect of age of sample and of amino acid supplementation on the Tetrahymena-relative nutritive value of lentils, green and yellow split peas, and their processed forms. Cereal. Chem. 1984, 61, 311-315.
34. De Almeida Costa, G. E.; da Silva Queiroz-Monici, K.; Pissini Machado Reis, S. M.; Costa de Oliveira, A. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food. Chem. 2006, 94, 327-330.
35. Demirbas, A. η-glucan and mineral nutrient contents of cereals grown in Turkey. Food Chem. 2005, 90, 773-777.
36. Egli, I.; Davidsson, L.; Juillerat, M. A.; Barclay, D.; Hurrell, R. F. The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. J. Food. Sci. 2002, 67, 3484-3488.
37. El-Adawy, T. A.; Rahma, E. H.; El-Bedawey, A. A.; El-Beltagy, A. E. Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant. Food. Hum. Nutr. 2003, 58, 1-13.
38. El-Mahdy, A. R.; Moharram, Y. G.; Abou-Samaha, O. R. Influence of germination on the nutritional quality of lentil seeds. Z. Lebensm. Unters. Forsch. 1985, 181, 318-320.
39. El-Tinay, A. H.; Mahgoub, S. O.; Mohamed, B. E.; Hamad, M. A. Proximate composition of mineral and phytate contents of legumes grown in Sudan. J. Food. Comp. Anal. 1989, 2, 69-78.
40. Erdogan, S.; Erdemoglu, S. B.; Kaya, S. Optimization of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry. J. Sci. Food. Agric. 2006, 86, 226-232.
41. Ereifej, K. I.; Haddad, S. G. Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East. Trends. Food Sci. Technol. 2001, 11, 374-378.
42. Fernández, M.; Aranda, P.; López-Jurado, M.; García-Fuentes, M.; Urbano, G. Bioavailability of phytic acid phosphorus in processed Viciafaba L. var major. J. Agric. Food Chem. 1997, 45, 4367-4371.
43. Fernandez, M.; Lopez-Jurado, M.; Aranda, P.; Urbano, G. Nutritional assessment of raw and processed faba bean (Vicia faba L.) cultivar major in growing rats. J. Agric. Food Chem. 1996, 44, 2766-2772.
44. Fernandez-Orozco, R.; Zielinski, H.; Frias, J.; Vidal-Valverde, C; Piscula, M. K. Superoxide dismutaselike activity of raw, cooked and germinated lentils. Pol. J. Food. Nutr. Sci. 2002, 11/52, 39-44.
45. Fernandez-Orozco, R.; Zielinski, H.; Piskula, M. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds. Nahrung/Food. 2003, 47, 291-299.
46. Fleming, S. E. A study of relationships between flatus potential and carbohydrate distribution in legume seeds. J. Food Sci. 1981, 46, 794.
47. Frias, J.; Bakhsh, A.; Jones, D.; Arthur, A. E.; Vidal-Valverde, C; Rhodes, M. J. C; Hedley, C. L. Genetic analysis of the raffinose oligosaccharide pathway in lentil seeds. J. Exp. Bot. 1999, 50, 469-476.
48. Frias, J.; Diaz-Pollan, C; Hedley, C. L.; Vidal-Valverde, C. Evolution and kinetics of monosaccharides, disaccharides and α-galactosides during germination of lentils. Z. Lebensm. Unters. Forsch. 1996a, 202, 35-39.
49. Frias, J.; Doblado, R.; Vidal-Valverde, C. Kinetics of soluble carbohydrates by action of endo/exo α-galactosidase enzyme in lentils and peas. Eur. Food Res. Technol. 2003a, 216, 199-203.
50. Frias, J.; Doblado, R.; Antezana, J. R.; Vidal-Valverde, C. Inositol phosphate degradation by the action of phytase enzyme in legume seeds. Food Chem. 2003b, 81, 233-239.
51. Frias, J.; Fernandez-Orozco, R.; Zielinski, H.; Kozlowska, H.; Vidal-Valverde, C. Effect of germination on the content of vitamin C and E in lentils. Pol. J. Food Nutr. Sci. 2002, 11/52, 76-78.
52. Frias, J.; Fornal, J.; Ring, S. G.; Vidal-Valverde, C. Effect of germination on physico-chemical properties of lentil starch and its components. Lebensm. Wiss. Technol. 1998, 31, 228-236.
53. Frias, J.; Prodanov, M.; Sierra, I.; Vidal-Valverde, C. Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking. J. Food. Protec. 1995a, 58, 692-695.
54. Frias, J.; Vidal-Valverde, C. Basks, A.; Arthur, A. E.; Hedley, C. An assessment of variation for nutritional and non-nutritional carbohydrates in lentil seeds (Lens culinaris). Plant Breeding. 1994, 113, 170-173.
55. Frias, J.; Vidal-Valverde, C; Kozlowska, H.; Tabera, J.; Honke, J.; Hedley, C. L. Natural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharides and alpha-galactosides. J. Agric. Food Chem. 1996b, 44, 579-584.
56. Gad, S. S.; Mohamed, M. S.; El-Zalaki, M. E.; Mohasseb, S. Z. Effect of processing on phosphorus and phytic acid contents of some egyption varieties of legumes. Food Chem. 1982, 8, 11-19.
57. Ghavidel, R. A.; Prakash, J. Effect of germination and dehulling on functional properties of legume flours. J. Sci. Food. Agric. 2006, 86, 1189-1195.
58. Gillooly, M.; Bothwell, T. H.; Torrance, J. D.; MacPhail, A. P.; Derman, D. P.; Bezwoda, W. R.; Mills, W.; Charlton, R. W.; Mayet, F. The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables. Br. J. Nutr. 1983, 49, 331-342.
59. Granito, M.; Torres, A.; Frías, J.; Guerra, M.; Vidal-Valverde, C. Influence of fermentation on the nutritional value of two varieties of Vigna sinensis. Eur. Food Res. Technol. 2005, 220, 176-181.
60. Grant, G.; More, L. J.; McKenzie, N. H.; Stewart, J. C; Pusztai, A. A survey of the nutritional and haemagglutination properties of legume seeds generally available in the UK. Br. J. Nutr. 1983, 50, 207-214.
61. Green, G. M.; Lyman, R. L. Feedback regulation of pancreatic enzyme secretion as a mechanism for trypsin inhibitor induced hypersecretion in rats. Proc. Soc. Exp. Biol. Med. 1972, 140, 6-12.
62. Grela, E. R.; Günter, K. D. Fatty acid composition and tocopherol content of some legume seeds. Anim. Feed Sci. Technol. 1995, 52, 325-331.
63. Hardwick, L. L.; Jones, M. R.; Brautbar, N.; Lee, D. B. N. Magnesium absorption: Mechanisms and the influence of vitamin D, calcium and phosphate. J. Nutr. 1991, 121, 13-23.
64. Harper, A. E.; Benevenga, N. J.; Wohlueter, R. M. Effect of ingestion of disproportionate amounts of amino acids. Physiol. Rev. 1970, 50, 428-558.
65. Harper, A. E.; Benton, D. A.; Elvbejhem, C. A. L-Leucine, an isoleucine antagonist in the rat. Arch. Biochem. Biophys. 1955, 57, 1-12.
66. Hazell, T.; Johnson, I. T. In vitro estimation of iron availability from a range of plant foods. Influence of phytate, ascorbate and citrate. Br. J. Nutr. 1987, 57, 223-233.
67. Hernández-Infante, M.; Sousa, V.; Montalvo, I.; Tena, E. Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds. Plant. Food. Hum. Nutr. 1998, 52, 199-208.
68. Iliadis, C. Effect of harvesting procedure, storage time and climatic conditions on cooking time of lentils (Lens culinaris Medikus). J. Sci. Food. Agric. 2001, 81, 590-593.
69. Iliadis, C. Influence of genotype and soil type on cooking time in lentil (Lens culinaris Medikus). Int. J. Food Sci. Technol. 2003, 38, 89-93.
70. Iqbal, A.; Khalil, I. A.; Ateeq, N.; Khan, M. S. Nutritional quality of important food legumes. Food Chem, 2006, 97, 331-335.
71. Johnson, D. J.; Anderson, G. H. The prediction of plasma amino acid concentration from diet amino acid content. Physiol. Rev. 1982, 43, R99-R103.
72. Kavas, A.; Nehir, S. Changes in nutritive value of lentils and mung beans during germination. Chem. Mikrobiol. Technol. Lebensm. 1992, 14, 3-9.
73. Khan, M. A.; Rana, I. A.; Ullah, I.; Jaffery, S. Physicochemical characters and nutrient composition of some improved lines of lentils grown in Pakistan. J. Food. Comp. Anal. 1987, 1, 65-70.
74. Knuckles, B. E.; Kuzmicky, D. D.; Gumbmann, M. R.; Betschaart, A. A. Effect of myo-inositol phosphate esters on in vitro and in vivo digestion of protein. J. Food. Sci. 1989, 54, 1348-1350.
75. Konoshima, T.; Kokumai, M.; Kozuka, M. Antitumor promoting activities of afromosin and soyasaponin I isolated from Wistaria brachybotrys. J. Nat. Prod. 1992, 55, 1776-1778.
76. Koplík, R.; Borková, M.; Mestek, O.; Komínková, J.; Suchanek, M. Application of size-exclusion chromatography-inductively coupled mass spectrometry for fractionation of element species in seeds of legumes. J. Chromat. B. 2002, 775, 179-187.
77. Kozlowska, H.; Honke, J.; Sadowaska, J.; Frias, J.; Vidal-Valverde, C. Natural fermentation of lentils. Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates. J. Sci. Food. Agric. 1996, 71, 367-375.
78. Kumar, V.; Rani, A.; Solanki, S.; Hussain, S. M. Influence of growing environment on the biochemical composition and physical characteristics of soybean seed. J. Food. Comp. Anal. 2006, 19, 188-195.
79. Kuo, Y. H.; Rozan, P.; Lambein, F.; Frías, J.; Vidal-Valverde, C. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chem. 2004, 86, 537-545.
80. Kylen, A. M.; McReady, R. M. Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans. J. Food Sci. 1975, 40, 1008-1009.
81. Layrisse, M.; Martínez-Torres, C.; Leets, I.; Taylor, P.; Ramírez, J. Effect of histidine, cysteine, glutathione or beef on iron absorption in humans. J. Nutr. 1984, 114, 217-223.
82. Le Magnen, J. Body energy balance and food intake: A neuroendocrine regulatory mechanism. Physiol. Rev. 1983, 63, 314-386.
83. Lombardi-Boccia, G.; Dilullo, G.; Carnovale, E. In vitro iron dialyzability from legumes: Influence of phytate and extrusion cooking. J. Sci. Food. Agric. 1991, 55, 599-605.
84. Lombardi-Boccia, G.; Ruggeri, S.; Aguzzi, A.; Cappelloni, M. Globulins enhance in vitro iron but not zinc dialyzability: a study of six legume species. J. Trace Elem. Med. Biol. 2003, 17, 1-5.
85. Luccia, B. H. D.; Kunkel, M. E. In vitro availability of calcium from sources of cellulose, methylcellulose, and psyllium. Food Chem. 2002, 77, 139-146.
86. Lynch, S. R.; Beard, J. L.; Dassenko, S. A.; Cook, J. D. Iron absorption from legumes in humans. Am. J. Clin. Nutr. 1984, 40, 42-47.
87. Maccarrone, M.; Veldink, G. A.; Vliegenthart, J. F. G.; Agro, A, F. Ozone stress modulates amine oxidase and lipoxygenase expression in lentil (Lens culinaris) seedlings. FEBS. Lett. 1997, 408, 241-244.
88. Manan, F.; Hussain, T.; Alli, I.; Iqbal, P. Effect of cooking on phytic acid content and nutritive value of Pakistani peas and lentils. Food Chem. 1987, 23, 81-87.
89. Martin-Belloso, O.; Llanos-Barriobero, E. Proximate composition, minerals and vitamins in selected canned vegetables. Eur. Food. Res. Technol. 2001, 212, 182-187.
90. Martín-Cabrejas, M. A.; Ariza, N.; Esteban, R.; Mollá, E.; Waldron, K.; López-Andréu, F. J. Effect of germination on the carbohydrate composition of the dietary fibre of peas (Pisum sativum L.). J. Agric. Food Chem. 2003, 51, 1254-1259.
91. Martínez-Villaluenga, C; Frias, J.; Vidal-Valverde, C. Alpha-galactosides: Antinutritional Factors or Functional Ingredients? Crit. Rev. Food Sci. Nutr. 2007, (in press).
92. Massey, L.; Palmer, R. G.; Horner, H. T. Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes. J. Agric. Food Chem. 2001, 49, 432-466.
93. Mercer, L. P.; Dodds, S. J.; Schweisthall, M. R.; Dunn, J. D. Brain histidine and food intake in rats fed diets deficient in single amino acids. J. Nutr. 1989, 119, 66-74.
94. Miller McCurdy, S.; Scheier, G. E.; Jacobson, M. Evaluation of protein quality of five varieties of lentils using Tetrahymena pyriformis W. J. Food Sci. 1978, 43, 694-697.
95. Monsoor, M. A.; Yusuf, H. K. M. In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum). Int. J. Food Sci. Technol. 2002, 37, 97-99.
96. National Research Council. Nutrient Requirements of Laboratory Animals. Fourth Revised Edition.; National Academy Press, Washington, D. C. 1995.
97. Nestares, T.; Barrionuevo, M.; Urbano, G.; López-Frías, M. Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values, in growing rats. J. Sci. Food. Agric. 2001, 81, 1522-1529.
98. Nestares, T.; Barrionuevo, M.; López-Frías, M.; Vidal, C; Urbano, G. Effect of different soaking solutions on nutritive utilization of minerals (Calcium, Phosphorus, and Magnesium) from cooked beans (Phaseolus vulgaris, L) in growing rats. J. Agric. Food Chem. 2003, 51, 515-520
99. Nestares, T.; Barrionuevo, M.; Urbano, G.; López-Frías, M. Effect of processing methods on the calcium, phosphorus, and phytic acid contents and nutritive utilization of chickpea (Cicer arietinum L.). J. Agric. Food Chem. 1999, 47, 2807-2812.
100. Nestares, T.; López-Frías, M.; Barrionuevo, M.; Urbano, G. Nutritional assessment of raw and processed chickpea (Cicer arietinum L.) protein in growing rats. J. Agric. Food Chem. 1996, 44, 2760-2765.
101. Nestares, T.; Urbano, G.; López-Frías, M.; Barrionuevo, M. Nutritional assessment of magnesium from raw and processed chickpea (Cicer arietinum L.) in growing rats. J. Agric. Food Chem. 1997, 45, 3138-3142.
102. O'Dell, B. L.; Reeves, P. G. Zinc status and food intake. In Zinc in Human Biology. Mills, C. F. Ed. London, International Life Sciences Institute, 1989, pp. 183-220.
103. Petterson, D.; Sipsas, S.; McIntosh, J. B. The chemical composition and nutritive value of Australian pulses. Canberra: Grains Research and Development Corporation. 1997.
104. Pirman, T.; Stibilj, V. An influence of cooking on fatty acid composition in three varieties of common beans and in lentil. Eur. Food Res. Technol. 2003, 217, 498-503.
105. Pirman, T.; Stibilj, V.; Stekar, J. M. A.; Combe, E. Amino acid composition of beans and lentil. Zb. Bioteh. Fak. Univ. Ljubl., Kmet. Zooteh. 2001, 78, 57-68.
106. Porres, J. M.; Aranda, P.; López-Jurado, M.; Urbano, G. Effect of Natural and Controlled Fermentation on Chemical Composition and Nutrient Dialyzability from Beans (Phaseolus vulgaris, L.). J. Agric. Food Chem. 2003, 51, 5144-5149.
107. Porres, J. M.; Aranda, P.; López-Jurado, M.; Urbano, G. Nutritional potential of raw and free agalactosides lupin (Lupinus albus var. multolupa) seed flours. Effect of phytase treatment on nitrogen and mineral dialyzability. J. Agric. Food Chem. 2005, 53, 3088-3094.
108. Porres, J. M.; Aranda, P.; López-Jurado, M.; Urbano, G. Nutritional evaluation of protein, phosphorus, calcium and magnesium bioavailability from lupin (Lupinus albus var. multolupa)-based diets in growing rats: effect of α-galactoside oligosaccharide extraction and phytase supplementation. Brit. J. Nutr. 2006, 95, 1102-1111.
109. Porres, J. M.; Etcheverry, P.; Miller, D. D.; Lei, X. G. Phytase and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzability. J. Food Sci. 2001, 66, 614-619.
110. Porres, J. M.; López-Jurado, M.; Aranda, P.; Urbano, G. Bioavailability of phytic acid-phosphorus and magnesium from lentils (Lens culinaris M.) in growing rats: Influence of thermal treatment and vitamin-mineral supplementation. Nutrition. 2004, 20, 794-799.
111. Porres, J. M.; López-Jurado, M.; Aranda, P.; Urbano, G. Effect of heat treatment and mineral vitamin supplementation on the nutritive use of protein and calcium from lentils (Lens culinaris M.) in growing rats. Nutrition. 2003, 19, 451-456.
112. Porres, J. M.; López-Jurado, M.; Aranda, P.; Urbano, G. Effect of processing on the bioavailability of phytic acid and zinc in lentils. In COST 98 Effect of Antinutrients on the Nutritional Value of Legume Diets, Bardocz, S., Muzquiz, M., Pusztai, A, Eds. European Commission, Directorate General XII, Science, Research and Development, 1996, Volume 4, pp. 28-31.
113. Porres, J. M.; Urbano, G.; Fernández-Fígares, I.; Prieto, C; Pérez, L.; Aguilera, J. F. Digestive utilisation of protein and amino acids from raw and heated lentils by growing rats. J. Sci. Food. Agric. 2002, 82, 1740-1747.
114. Prodanov, M.; Sierra, I.; Vidal-Valverde, C. Effect of germination on the thiamine, riboflavin and niacin contents in legumes. Z Lebensm. Unters. Forsch. 1997, 205, 48-52.
115. Prodanov, M.; Sierra, I.; Vidal-Valverde, C. Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes. Food Chem. 2004, 84, 271-277.
116. Quinteros, A.; Farré, R.; Lagarda, M. J. Optimization of iron speciation (soluble, ferrous and ferric) in beans, chickpeas and lentils. Food. Chem. 2001, 75, 365-370.
117. Rackis, J. J. Oligosaccharides of food legumes: cx-galactoside activity and flatus problems. In Physiological Effects of Food Carbohydrates. Allen J., Heilge, J. Eds. American Chemical Society, Washington, DC, 1975, pp. 207.
118. Ramulu, P.; Udayasekhara Rao, P. Effects of processing on dietary fiber content of cereals and pulses. Plant. Food. Hum. Nutr. 1997, 50, 249-257.
119. Reddy, N. R.; Pierson, M. D.; Sathe, S. K.; Salunkhe, D. K. Chemical, nutritional and physiological aspects of dry bean carbohydrates: A review. Food Chem. 1984, 13, 25-68.
120. Reddy, N. R.; Sathe, S. K.; Salunkhe, D. K. Phytates in legumes and cereals. Adv. Food. Res. 1982, 28, 1-92.
121. Rehman, Z.; Shah, W. H. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food. Chem. 2005, 91, 327-331.
122. Roberfroid, M. Functional food concept and its application to prebiotics. Dig. Liver Dis. 2002, 34, S105.
123. Rozan, P.; Kuo, Y. H.; Lambein F. Amino acids in seed and seedling of the genus Lens. Phytochemistry. 2001, 58, 281-289.
124. Rozan, P.; Kuo, Y.; Lambein, F. Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. J. Agric. Food Chem. 2000, 48, 716-723.
125. Rubio, L. A.; Grant, G.; Scislowski, P. W. O.; Brown, D.; Bardocz, S.; Pusztai, A. The utilization of lupin (Lupinus angustifolius) and faba bean (Vicia faba) globulins by rats is poorer than of soybean globulins and lactalbumin but the nutritional value of lupin seed meal is lower only than that of lactalbumin. J. Nutr. 1995, 125, 2145-2155.
126. Ruiz, R. G.; Price, K. R.; Rose, M. E.; Fenwick, G. R. Effect of seed size and testa color on saponin content of Spanish lentil seed. Food Chem. 1997, 3, 223-226.
127. Sadowska, J.; Fornal, J.; Vidal-Valverde, C; Frias, J. Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour. Nahrung, 1999, 43, 396-401.
128. Sahuquillo, A.; Barberá, R.; Farré, R. Bioaccesibility of calcium, iron, and zinc from three legume samples. Nahrung/Food. 2003, 47, 438-441.
129. Sandberg, A. S.; Svanberg, U. Phytate hydrolysis by phytase in cereals. Effects on in vitro estimation of iron availability. J. Food Sci. 1991, 56, 1330-1333.
130. Sandström, B.; Sandberg, A. S. Inhibitory effects isolated inositol phosphates on zinc absorption in humans. J. Trace. Elem. Electrolytes. Health. Dis. 1992, 6, 99-103.
131. Sanz, M. A.; Blázquez, I.; Sierra, I.; Medrano, M. A.; Frias, J.; Vidal-Valverde, C; Hernández, A. Nutritional evaluation of ethanol-extracted lentil flours. J. Agric. Food Chem. 2001, 49, 1854-1860.
132. Sarriá, B.; López-Fandiño, R.; Vaquero, P. Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability? Nutrition, 2001, 17, 326-331.
133. Sarwar, G.; Peace, R. W. Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats. J. Nutr. 1986, 116, 1172-1184.
134. Sathe, S. K.; Deshpande, S. S.; Reddy, N. R.; Goll, D. E.; Salunkhe, D. K. Effect of germination on proteins, raffinose oligosaccharides and antinutritional factors in the Great Northern beans (Phaseolus vulgaris L.). J. Food Sci. 1983, 48, 1796-1800.
135. Savage, G. P.; Scott, S. K. Effect of cooking and amino acid supplementation on the nutritive value of lentils (Lens culinaris M.). In Recent Advances of Research in Antinutritional Factors in Legume Seeds. Proceedings of the 1st International Workshop on Antinutritional Factors in Legume Seeds. Huisman, J., Van der Poel, F. B., Liener, I. E., Eds. Pudoc Public, Wageningen, The Netherlands, 1989, pp. 243-248.
136. Sebastiá, V.; Barberá, R.; Farré, R.; Lagarda, M. J. Effects of legume processing on calcium, iron and zinc contents and dialysabilities. J. Sci. Food. Agric. 2001, 81, 1180-1185.
137. Shekib, L. A. E.; Zouil, M. E.; Youssef, M. M.; Mohammed, M. S. Effect of cooking on the chemical composition of lentils, rice and their blend (Koshary). Food Chem. 1985, 18, 163-168.
138. Shekib, L. A. H.; Zoueil, M. E.; Youssef, M. M.; Mohamed, M. S. Amino acid composition and in vitro digestibility of lentil and rice proteins and their mixture (Koshary). Food. Chem. 1986, 20, 61-67.
139. Shekib, L. A. Nutritional improvement of lentils, chickpea, rice and wheat by natural fermentation. Plant. Food. Hum. Nutr. 1994, 46, 201-205.
140. Sidhu, G. S.; Oakenfull, D. G. A mechanism for the hypocholesterolaemic activity of saponins. Br. J. Nutr. 1986, 55, 643-649.
141. Sika, M.; Terrab, A.; Swan, P. B.; Hegarty, P. V. J. Composition of selected Moroccan cereals and legumes: Comparison with the FAO table for use in Africa. J. Food. Comp. Anal. 1995, 8, 62-70.
142. Singh, M.; Krikorian, A. D. Inhibition of trypsin activity by phytate. J. Agric. Food Chem. 1982, 30, 799-800.
143. Slavin, J. L. Dietary fiber and body weight. Nutrition. 2005, 21, 411-418.
144. Solanki, I. S.; Kapoor, A. C.; Singh, U. Nutritional parameters and yield evaluation of newly developed genotypes of lentils (Lens culinaris Medik.). Plant. Food. Hum. Nutr. 1999, 54, 79-87.
145. Sotomayor C.; Frias, J.; Fornal, J.; Sadowska, J.; Urbano, G.; Vidal-Valverde, C. Lentil starch content and its microscopical structure as influenced by natural fermentation. Starch/Stärke. 1999, 51, 152-156.
146. Sripriya, G.; Antony, U.; Chandra, T. S. Change in carbohydrate, free amino acids, organic acids, phytate, and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem. 1997, 58, 345-350.
147. Svanberg, U.; Lorri, W. Fermentation and nutrient availability. Food Control. 1997, 8, 319-327.
148. Tabera, J.; Frías, J.; Estrella, I.; Villa, R.; Vidal-Valverde, C. Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, Trypsin inhibitor activity and phenolic compound content. Z. Lebensm. Unters. Forsch. 1995, 201, 587-591.
149. Teucher, B.; Olivares, M.; Cori, H. Enhancers of iron absorption: ascorbic acid and other organic acids. Int. J. Vitam. Nutr. Res. 2004, 74, 403-419.
150. Urbano, G.; Aranda, P.; Gómez-Villalva, E.; Frejnagel, S.; Porres, J. M.; Frías, J.; Vidal-Valverde, C.; López-Jurado, M. Nutritional evaluation of pea (Pisum sativum L.) protein diets alter mild hydrothermal treatment and with and without added phytase. J. Agric. Food Chem. 2003, 51, 2415-2420.
151. Urbano, G.; Aranda, P.; Vílchez, A.; Aranda, C.; Cabrera, L.; Porres, J. M.; López-Jurado, M. Effects of germination on the composition and nutritive value of proteins in Pisum sativum L. Food Chem. 2005a, 93, 671-679.
152. Urbano, G.; López-Jurado, M.; Aranda, C.; Vilchez, A.; Cabrera, L.; Porres, J. M.; Aranda, P. Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods. Int. J. Food Sci. Technol. 2006, 41, 618-626.
153. Urbano, G.; López-Jurado, M.; Fernández, M.; Moreu, M. C.; Porres-Foulquie, J.; Frias, J.; Vidal-Valverde, C. Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content. Nutr. Res. 1999, 19, 49-64.
154. Urbano, G.; López-Jurado, M.; Frejnagel, S.; Gómez-Villalva, E.; Porres, J. M.; Frías, J.; Vidal-Valverde, C.; Aranda, P. Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques. Nutrition. 2005b, 21, 230-239.
155. Urbano, G.; Lopez-Jurado, M.; Hernandez, J.; Fernández, M.; Moreu, M. C.; Frias, J.; Diaz-Pollan, C.; Prodanov, M.; Vidal-Valverde, C. Nutritional assessment of raw, heated, and germinated lentils. J. Agric. Food Chem. 1995, 43, 1871-1877.
156. Urbano, G.; Porres, J. M.; Frejnagel, S.; López-Jurado, M.; Gómez-Villalva, E.; Vidal-Valverde, C.; Aranda, P. Improvement of iron availability from phytase-treated Pisum sativum, L flour. Food Chem. 2006, 103, 389-395.
157. Viadel, B.; Barberá, R.; Farré, R. Effect of cooking and legume species upon calcium, iron and zinc uptake by Caco-2 cells. J. Trace. Elem. Medic. Biol. 2006, 20, 115-120.
158. Vidal-Valverde, C.; Frias, J. Changes in carbohydrates during germination of lentils. Z. Lebensm. Unters. Forsch. 1992, 194, 461-464.
159. Vidal-Valverde, C.; Frias, J. Legume processing effects on dietary fiber components. J. Food. Sci. 1991, 56, 1350-1352.
160. Vidal-Valverde, C.; Frias, J.; Esteban, R. Dietary fiber in processed lentils. J. Food. Sci. 1992a, 57, 1161-1163.
161. Vidal-Valverde, C.; Frias, J.; Estrella, I.; Gorospe, M. J.; Ruiz, R.; Bacon, J. Effect of processing on some antinutritional factors of lentils. J. Agric. Food Chem. 1994, 42, 2291-2295.
162. Vidal-Valverde, C.; Frias, J.; Prodanov, M.; Tabera, J.; Ruiz, R.; Bacon, J. Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils. Z. Lebensm. Unters. Forsch. 1993b, 197, 449-452.
163. Vidal-Valverde, C.; Frias, J.; Sierra, I.; Blazquez, I.; Lambein, F.; Kuo, Y. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Eur. Food Res. Technol. 2002a, 215, 472-477.
164. Vidal-Valverde, C.; Frias, J.; Valverde, S. Changes in the carbohydrate composition of legumes after soaking and cooking. J. Am. Diet. Assoc. 1993a, 93, 547-550.
165. Vidal-Valverde, C.; Frias, J.; Valverde, S. Effect of processing on the soluble carbohydrate content of lentils. J. Food. Protect. 1992b, 55, 301-304.
166. Vidal-Valverde, C.; Prodanov, M.; Sierra, I. Natural fermentation of lentils. Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin. Z. Lebensm. Unters. Forsch. 1997, 205, 464-469.
167. Vidal-Valverde, C.; Sierra, I.; Frias, J.; Prodanov, M.; Sotomayor, C.; Hedley, C.; Urbano, G. Nutritional evaluation of lentil flours obtained after short-time soaking process. Eur. Food Res. Technol. 2002b, 215, 138-144.
168. Villaume, C.; Chandrasiri, V.; Bau, H. M.; Nicolas, J. P.; Méjean, L. Effet du traitement technologique de préparation des protéines de soja sur la prise alimentaire du rat en croissance. Sci. Alim. 1993, 13, 377-383.
169. Wang, N.; Daun, J. K. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris). Food Chem. 2006, 95, 493-502.
170. Wu, W.; Williams, W.; Kunkel, M.; Acton, J.; Huang, Y.; Wardlaw, F.; Grimes, L. Amino acid availability and availability-corrected amino acid score of red kidney beans (Phaseolus vulgaris, L.). J. Agric. Food Chem. 1996, 44, 1296-1301.
171. Yeung, A. C.; Glahn, R. P.; Miller, D. D. Comparison of the availability of various iron fortificants in bread and milk using an in vitro digestion Caco-2 cell culture method. J. Food Sci. 2002, 67, 2357-2361.
172. Yoneda, S.; Nakatsubo, F. Effects of the hydroxylation patterns and degrees of polymerization of condensed tannins on their metal-chelating capacity. J. Wood Chem. Technol. 1998, 18, 193-205.
173. Zhao, Y. H.; Manthey, F. A.; Chang, S. K. C.; Hou, H. J.; Yuan, S. H. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J. Food Sci. 2005, 70, S371-S376.