Nutritional Assessment of Raw, Heated, and Germinated Lentils

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