Nutritional Components and Amino Acids in Lentil Varieties

Authors : Ali KAHRAMAN

Pages : 34-38

View : 976 | Download : 537

Publication Date : 2016-12-14

Article Type : Research Paper

Abstract :Lentil is one of the world’s healthiest foods due to excellent nutritional profile. Protein quality in lentil seeds is strongly influenced by composition of amino acids. In the present research, content of protein and amino acids were determined to identify a total of six lentil varieties insert ignore into journalissuearticles values(Altintoprak, Cagil, Meyveci, Seyran, Sultan, Yerli kirmizi); which are widely preferred in Turkey. All of the lentil varieties showed statistically significant differences insert ignore into journalissuearticles values(p<0.01); for the investigated parameters except for phenylalanine and tryptophan . Content ranges of the following basic parameters insert ignore into journalissuearticles values(%); were: 22.79 insert ignore into journalissuearticles values(Sultan); – 29.73 insert ignore into journalissuearticles values(Seyran); for protein; 0.92 insert ignore into journalissuearticles values(Yerli kirmizi); – 1.49 insert ignore into journalissuearticles values(Cagil); for methionine and 0.56 insert ignore into journalissuearticles values(Seyran); – 1.37 insert ignore into journalissuearticles values(Altintoprak); for tryptophan among genotypes. Consequently, tryptophan was found as limiting amino acid. Results indicated that lentil varieties Cagil and Altintoprak should be considered as promising genotypes due to their high content of essential amino acids. Results of the present study can be used for the future researches which are focused on the desired quality characteristics in lentils.
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