Potential of Lentils as a Functional Food Product: Review
Abstract
Lentils have very good potential, have very good benefits for health, because of the ingredients they have. Lentils contain 10% water, 22.7% protein, 13% fiber and 50% carbohydrates, 2% sugar and 2.60% ash. Not only that, lentils also contain minerals such as phosphorus, calcium, iron, zinc, B vitamins, vitamin C and selenium. Apart from being consumed alone as boiled or fried beans as a snack, lentils have the potential to be used as a functional food. This review aims to examine and find out the various benefits of lentils and their functions in several processed food products. From the results of studies from several studies, lentils have the potential as a culinary substitute for meat because of their very high protein level, as a functional drink that contains antioxidants anti-free radicals in the body, and has the potential to produce flour with physicochemical properties contained capable of being used as an anti-gluten diet food.
References
Pratita, A. T. K. & Fathurohman, M. Aktivitas Antioksidan Minuman Fungsional Berbahan Baku Kacang Lentil Merah (Lens culinaris Medik). Pharmacoscript 4, (2021).
Johnson, C. R., Thavarajah, D., Combs, G. F. & Thavarajah, P. Lentil (Lens culinaris L.): A prebiotic-rich whole food legume. Food Res. Int. 51, 107–113 (2013).
Lumba, R., Mamuaja, C. F., Djarkasi, G. S. S. & Sumual, M. F. Kajian Pembuatan Beras Analog Berbasis Tepung Umbi Daluga (Cyrtosperma merkusii (Hassk) Schott). J. Teknol. Pertan. Univ. SAM Ratulangi 2, (2012).
Thavarajah, D., Thavarajah, P., Johnson, C. R. & Kumar, S. Lentil (Lens culinaris Medikus): A Whole Food Rich in Prebiotic Carbohydrates to Combat Global Obesity. Grain Legum. (2016) doi:10.5772/62567.
Carin, A. A., Sund, R. . & Lahkar, B. K. No 主観的健康感を中心とした在宅高齢者における 健康関連指標に関する共分散構造分析Title. Journal of Controlled Release vol. 11 (2018).
Bouhlal, O. et al. Wheat-lentil fortified flours: health benefits, phsicochemical, nutritional and technological properties. J. Mater. Environ. Sci. 10, 1098–1106 (2019).
Hajas, L. et al. Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods 11, 1–16 (2022).
