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Background: Among conventional grains, lentils stand out as a rich source of nutrients, boasting high levels of protein and low levels of carbohydrates. They serve as an excellent meat alternative and are abundant in macronutrients, micronutrients, and bioactive phytochemicals. The red lentil seed coat surpasses other legumes in phenol content, showcasing remarkable antioxidant activity. Recognized as a high-level functional crop, lentils demonstrate efficacy in mitigating various health issues, including hypertension, cardiovascular disease, diabetes, and cancer. Objective: This study aims to analyze the biochemical and bioactive components, such as proteins and monosaccharides, in selected lentil varieties that thrive in the conditions of the Ararat Valley and hold economic value. The objective is to evaluate their potential as functional foods. Methods: This study was conducted at the Scientific Centre of Vegetables and Industrial Crops in Darakert, Armenia, from 2021 to 2022, and used a block-randomized design with 4 replications. Lentil seeds were planted in mid-May, with proper care and optimal spacing. Harvested in mid-July, lentil fruits underwent biochemical analysis in the laboratory. Investigated lentil varieties included those from ICARDA collection and locally bred ones. Total protein, protein nitrogen, and carbohydrate content were determined using Kjeldahl’s, Bernstein’s, and Ofner's iodometric methods, respectively. Results: The investigation into the biochemical properties of the selected lentil varieties revealed protein levels ranging from 20.5% to 23.9%, non-protein content between 1.2% and 1.6%, and monosaccharides ranging from 6.2% to 6.7%. Conclusions: Economically valuable lentil varieties, both sourced from the ICARDA collection (Flip 2007-12L, Flip 2007-3L, Flip 2007-30L, EP-54, Sell from1767L) and locally bred varieties that are registered in the State Register of Breeding achievements of Armenia (Talini-6, Haykakan88), exhibit high concentrations of key biochemical properties such as proteins, non-proteins, and monosaccharides. When considering their potential as functional foods with various health benefits, these varieties align well with contemporary nutritional trends emphasizing the inclusion of health-promoting ingredients in diets. Further research and development in this area hold the promise of not only expanding the agricultural and culinary landscape in Armenia but also contributing to the broader conversation around nutrition and functional foods around the world. Keywords: lentils, biochemical properties, protein, non-protein, monosaccharides
Shaboyan et al. (Mon,) studied this question.