The nutritive and culinary value of edible lentil seeds

Abstract

Studies of chemical, mineral composition, energy value and culinary usefulness of edible lentil seeds were carried out in 1998 – 2002. Water absorption of lentil seeds after 12 h wetting at temperatures of 20 and 60oC and cooking time of dry and earlier wetting seeds were determined. The seeds of the edible lentil had a high nutritive and energy value. The cooking time of seeds was shorter when wetting temperature was increased and table salt was added.