Ki. Ereifej et Ra. Shibli, PHYSICAL, CHEMICAL AND COOKING CHARACTERISTICS OF A LANDRACE AND 3 NEWLY DEVELOPED LENTIL CULTIVARS GROWN IN JORDAN, Journal of Food Science and Technology, 32(1), 1995, pp. 27-30
A landrace (Balady) and three newly developed ('Jor-1', 'Jor-2' and '
Jor-3') lentil cultivars were studied for their physical as well as ch
emical properties, mineral content and cookability. Data showed signif
icant differences (P<0.05) in their physical, chemical and mineral com
position. The whole seeds of all cultivars required 35 min to cook at
100 degrees C without previous soaking. Decortication and embryo remov
al did not greatly reduce the nutrient contents of these cultivars. Se
ed coats and embryos were found to be rich in minerals and nutrients.