The value of enhancing nutrient bioavailability of lentils: the Sri Lankan scenario.

摘要: Lentil ( Lens culinaris Medic.) is a pulse crop that belongs to the family Leguminosae. Lentils are rich in proteins, have 18 of 20 amino acids including all 8 essential amino acids and provide number minerals vitamins. Thus, lentils occupy an important place human diet, especially developing countries, as source of protein, vitamins minerals. Although many countries Asia rice contributes significantly daily energy nutritional requirements, its amino acid profile shows rice lacks some acids. Therefore, given their rich composition acids, could act an ideal supplement for rice-based diets. red imported, they most widely consumed pulse among Sri Lankans. Red lentil consumption levels greater estate sector where prevalence under nutrition high. this review was undertaken to understand potential role Lankan diet how can potentially be utilized meet needs The study based on extensive literature information obtained through personal interviews with key participants industry Lanka. It evident red lentils source nutrients, micro-nutrients, but their bioavailability is poor due presence multiple anti-nutritive factors such protease inhibitors, phenolic compounds phytates. bioavailability nutrients can be enhanced by changing food processing techniques, fortification bio-fortification, lentil cooking patterns Lanka pose difficulties adopting changed food processing techniques fortification. bio-fortification would viable option enhancing nutrient availability lentils. Since does not produce lentils, initiatives may undertaken exporting or in collaboration with international agricultural research centres. Any strategic investments in breeding new varieties high exporting countries unique competitive edge export markets. Such improvements meet the needs, only Lankans, also millions other Asian consumers who face similar challenges. Key words: Bioavailability, Consumption, Nutrition, lentils,