?EFFECT OF DIFFERENT DOMESTIC PROCESSING AND COOKING METHODS ON THE TANNIN CONTENTS OF LENTILS (LENS ESCULENTA)

Authors

  • ZIA-UR- REHMAN PCSIR Laboratories Complex, Shrah-e-Jalaluddin Roomi, Lahore-54600, Pakistan
  • W.H. SHAH PCSIR Laboratories Complex, Shrah-e-Jalaluddin Roomi, Lahore-54600, Pakistan

Keywords:

Lentils, Tannins, Reduction.

Abstract

Significant reduction in tannin contents was observed after soaking the lentils in simple water or salt solu-
tions of different concentrations. Soaking in sodium bicarbonate solution was the most effective way to reduce
the tannin content. Cooking lentils also further reduced tannin and improved protein digestibility.

Published

1996-02-19

How to Cite

REHMAN, Z.-U.-., & SHAH, W. (1996). ?EFFECT OF DIFFERENT DOMESTIC PROCESSING AND COOKING METHODS ON THE TANNIN CONTENTS OF LENTILS (LENS ESCULENTA). Biological Sciences - PJSIR, 39(1-4), 60–63. Retrieved from http://biostaging.pjsir.org/index.php/biological-sciences/article/view/2374

Issue

Vol. 39 No. 1-4 (1996): Pakistan Journal of Scientific and Industrial Research

Section

Articles