Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil ( Lens culinaris ) technofunctional, antinutritional, bioactive, and structural properties

Key Points

• The research aims to evaluate how different pretreatments and cooking methods impact the nutritional and structural properties of lentils.
• Evaluated several pretreatments like soaking, germination, and dehulling.
• Conducted microwave-assisted cooking to assess its effects on lentil properties.
• Analyzed the resulting changes in technofunctional, bioactive, and anti-nutritional factors.
• Pretreatments significantly influenced the nutrient availability and structural integrity of lentils.
• Combination methods yielded improved bioactive and technofunctional properties compared to single treatments.
• Microwave-assisted cooking enhanced the nutritional value more than traditional cooking methods.