Microwave heat processing effects on lentils
Authors: Sampathkumar, Y
Description: Two different lentil cultivars were applied heat by microwave processing method for fixed temperature and variable time for evaluation of protein content, trypsin inhibitor activity(TIA) and in-vitro protein digestibility on red and green lentil flours. Microwave heating showed higher in-vitro protein digestibility in lentil flours at shorter period of heating by reducing maximum amount of TIA in lentils. The 95-100% reduction in TIA facilitate the maximum increase in protein digestibility after microwave heat processing. These results suggest that thermally processed legume flours have an ability to be added in food formulations and to utilize its cheap protein source for the growing population.
Keywords: trypsin inhibitor activity, in-vitro protein digestibility, lentil flours
Technical field: technical_fields_app4
Session name: Food and bioprocess engineering