Nutritional Assessment of Raw, Heated, and Germinated Lentils

摘要: Studies of the nutritive value raw, dry-heated, and germinated lentils were carried out by chemical biological assays. A methionine-supplemented lentil assay was also out. The germination process led to total elimination α-galactosides a considerable increase thiamin, riboflavin, niacin content lentils. starch trypsin inhibitor activity reduced dry-heating processes. lowest rat food intake (P < 0.05) observed for highest daily weight PER obtained rats fed dry-heated ADC, nitrogen balance, percentage R/A decreased when processed. For lentils, balance higher than raw although no difference ADC.