Lentils are grown as a human food primarily in the Indian subcontinent. Although sometimes called ‘the poor man's meat’, they are an important source of protein. Research is needed to improve their nutritional value. Lentils are well placed to make a return into western diets; they are a good source of cheap protein, fibre and vitamins. They also contain low levels of fat, cholesterol and sodium. All of these positive features would improve a typical western diet.
Get full access to this article
View all access options for this article.
References
1.
BenderA. E. (1983) Haemagglutinins (lectins) in beans. Food Chemistry11, 309–320.
2.
BurkittD.P.and TrowellH. C. (1975) Refined Carbohydrate Foods and Disease. Academic Press, London.
3.
CollierG.McLeanA. and O'deaK. (1984) Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates. Diabetologia26, 50–54.
4.
D'appoloniaD. L. (1977) Rheological and baking studies of legume-wheat flour blends. Cereal Chemistry54, 53–63.
5.
FenwickD.E.and OakenfullD. (1983) Saponin content of food plants and some prepared foods. Journal of the Science of Food and Agriculture34, 186–191.
6.
HellendoornW. W. (1976) Beneficial physiologic action of beans. American Dietetic Association69, 248–252.
7.
HungN.D.CsekeE.VasM. and SzabolcsiG. (1984) Processed protein foods characterized by in vitro digestion rates. Journal of Food Science49, 1543–1546, 1551.
8.
JenkinsD. J.A.WoleverT. M.S.TaylorR.H.GhafariH.JenkinsA.L.BarkerH. and JenkinsJM.A. (1980) Rate of digestion of foods and postprandial glycaemia in morla and diabetic subjects. British Medical Journal281, 14–17.
9.
JenkinsD. J.A.ThorneM.J.TaylorR.H.BloomS.R.SarsonD.L.JenkinsA.L.and BlendisL. M. (1984) Slowly digested carbohydrate food improves impaired carbohydrate tolerance in patients with cirrhosis. Clinical Science66, 649–657.
10.
OakenfullD. (1981) Saponins in food — a review. Food Chemistry6, 19–40.
11.
Protein Advisory Group of the United Nations System (1973) PAG statement (No. 22) on upgrading human nutrition through improvement of food legumes. PAG Bulletin III, No. 2. NY 10017, USA.
12.
SavageG. P. (1988) The composition and nutritive value of lentils (Lens culinaris). Nutrition Abstracts and Reviews (Series A)58, 319–343.
13.
SavageG.P.and ScottS. (1989) Effect of cooking and amino acid supplementation on the nutritive value of lentils (Lens culinaris M.) In: HuismanJ.van der PoelF.B. and LienerI.E. (eds), Recent Advances of Research in Antinutritional Factors in Legume Seeds. Proceedings of the First International Workshop on Antinutritional Factors in Legume Seeds. Pudoc, Wageningen.
14.
TannousR.I.and UllahM. (1969) Effects of autoclaving on nutritional factors in legume seeds. Tropical Agriculture of Trinidad46, 123–129.
15.
VaillancourtR.E.and SlinkardA. E. (1983) Variation in tannin content of lentils. Lens Newsletter1036.
16.
ZoharyD. (1972) The wild progenitor and the place of origin of the cultivated lentil Lens culinaris. Economic Botany26, 326–332.
