Effects of soaking duration on nutritional composition and total phenolic content of some selected lentil varieties of Bangladesh
Abstract
Soaking is a common pre-processing step in pulse preparation, which can influence the nutritional composition and bioactive properties of lentils. This study investigates the effects of varying soaking duration on the proximate composition and total phenolic content of three selected Bangladeshi lentil varieties: Binamasur-6, Binamasur-9, and Binamasur-12. Samples of each variety were soaked in water for 6, 12, and 18 h, followed by analyses to determine changes in protein, carbohydrate, fat, fiber, and moisture contents. The total phenolic content (TPC) was also evaluated and it was significantly reduced (0.8%~1.3%) with the increase of the soaking period (at 18 hrs). Binamasur-6 demonstrated the highest reduction of total phenolic content. Results showed that soaking significantly increased moisture (0.4%~1.3%) and crude fiber content (0.7%~0.9%) and reduced total carbohydrates (0.2%~1.6%), crude lipid (0.4%~1.2%) and ash content (0.3%~0.6%) at 18 hrs soaking period in all the tested varieties. Among the varieties, Binamasur-9 exhibited the highest increase in moisture content and reduction in crude lipid content. Additionally, protein content remained relatively unchanged. Among all, 18 h soaking time had the most beneficial effect on the tested parameters. These findings provide valuable insights for optimizing soaking processes to retain or enhance nutritional and functional properties in Bangladeshi lentil varieties, which could be beneficial for food industries and public health initiatives focused on nutrient-dense diets. Further research may explore the effects of soaking under different conditions, such as pH or temperature, on these parameters.
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DOI: https://doi.org/10.18686/ppas.v6i1.2283
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