Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil (Lens culinaris) flours: effect on technofunctional, antinutritional, bioactive, and structural properties

Abstract

This study focused on the nutritional, technofunctional, bioactive, and microstructural properties of lentils obtained with different pretreatments and processing methods, including soaking, germination, dehulling, microwave-assisted cooking (MAC), and their combinations, to produce value-added lentil flour with improved characteristics. The combination of dehulling and germination resulted in a significant increase in protein content (p < 0.05), with the highest value of 30.91%. Similarly, crude fiber content increased due to the combined effects of germination and MAC (3.62%). In contrast, fat content showed a decreasing trend. Dehulling resulted in maximum reduction of tannin content (85.57%), phytic acid was most effectively reduced by germination (73.14%), and the trypsin inhibitor was mainly reduced by MAC (93.81%). Antioxidant activity was highest in the untreated sample (35.37%) and decreased further after subsequent pretreatments; a similar reduction was observed for TPC. Soaking dehulled lentil flour resulted in the highest peak and final viscosities (1366 cP; 1800 cP). MAC can improve both the technofunctional and nutritional properties of lentil flour, and a combination approach can enhance lentil value and diversify its use.