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Yang Zhang a L.G. Tabil b , X. Li b , A. Opoku b , Decheng Wang a , G. Argañosa b

2008 CSBE/SCGAB Annual Conference. Effect of moisture content, postharvest treatment, and storage time on some properties and quality attributes of red lentil. a China Agricultural University b University of Saskatchewan. Yang Zhang a

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Yang Zhang a L.G. Tabil b , X. Li b , A. Opoku b , Decheng Wang a , G. Argañosa b

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  1. 2008 CSBE/SCGAB Annual Conference Effect of moisture content, postharvest treatment, and storage time on some properties and quality attributes of red lentil aChina Agricultural University bUniversity of Saskatchewan Yang Zhang a L.G. Tabilb, X. Lib, A. Opokub, Decheng Wanga, G. Argañosab

  2. Outline • Introduction • Objective • Methods • Results • Conclusions 2008 CSBE/SCGAB Annual Conference

  3. Introduction • Lentil (Lens culinaris L.), is one of the most nutritious pulse grains due to its high content of plant protein. • Majority of red lentil is consumed after primary processing--dehulling. Red Lentil Green Lentil Green Lentil 2008 CSBE/SCGAB Annual Conference

  4. Introduction • Dehulled lentil is consumed in whole cotyledon (footballs) or in split cotyledon. Dehulled football Dehulling Dehulled split • Cooking is the most traditional practice used to convert red lentil into consumable foods. 2008 CSBE/SCGAB Annual Conference

  5. Introduction • Some conceptions • Water absorption—defined as the maximum amount of water that 100 intact red lentils absorb at room temperature. • Dehulling efficiency—defined by the percent of dehulled whole seeds (%) and dehulled split seeds (%) obtained relative to the initial sample mass. • Cooking time—defined as the time required for 80% of the red lentil to be cooked. 2008 CSBE/SCGAB Annual Conference

  6. Introduction What’s the problem? Basic physical properties Quality attributes Dehulling quality—dehulling efficiency Cooking quality—cooking time Chemical components 2008 CSBE/SCGAB Annual Conference

  7. Objective • Physical properties • 100-seed weight • Water absorption • Dehulling quality • Cooking quality • Protein content Moisture content Postharvest treatment Storage time 2008 CSBE/SCGAB Annual Conference

  8. Methods • Postharvest treatment • Sample preparation Storage Temp. 5℃ Initial Mc Mc=9.62% Red Lentil “Robin” Mc=10.07% Tempering Storage Temp. 25℃ Mc=11.31% • Storage time 0 month , 1 month , 2 months and 4 months 2008 CSBE/SCGAB Annual Conference

  9. Methods • Measurement and apparatus • Dehulling efficiency • Cooking Time a-PC; b-I/O card; c-interface box; d-circuit board assembly; e-actuator; f-plunger; g-Mattson cooker. The abrasive wheel--1100 rpm; Time--38 s. Satake grain testing mill Automated Mattson cooker From: Canadian Grain Commission 2008 CSBE/SCGAB Annual Conference

  10. Results – 100-seed weight 2008 CSBE/SCGAB Annual Conference

  11. Results – Water Absorption 2008 CSBE/SCGAB Annual Conference

  12. Results – Dehulling quality • Dehulling efficiency Note: Values (mean of three replicates) in the same column followed by the same letter are not significantly different by Duncan’s multiple range test (P < 0.05). 2008 CSBE/SCGAB Annual Conference

  13. Results – Cooking quality • Cooking time 2008 CSBE/SCGAB Annual Conference

  14. Results – Protein content 2008 CSBE/SCGAB Annual Conference

  15. Results – Protein content 2008 CSBE/SCGAB Annual Conference

  16. Results – Protein content The relationships between protein content and moisture content over 0, 1, 2 and 4 months’ storage could be represented by the following equations: (R2 = 0.88) (R2 = 1.00) (R2 = 1.00) (R2 = 0.99) 2008 CSBE/SCGAB Annual Conference

  17. Conclusions • Considering moisture content only, the 100-seed weight and the cooking time of red lentil increased in the moisture content range; while the ability of water absorption, dehulling efficiency, and protein content decreased in the moisture content range. • Considering postharvest treatment and storage time, the protein content of red lentil stored at 5℃, 100-seed weight, water absorption, and dehulling efficiency decreased within the storage period, while positive trends in the protein content for the red lentil stored at 25℃ and the cooking time were found during the storage period. • High temperature and long storage time adversely affect the dehulling quality and cooking quality of red lentil. 2008 CSBE/SCGAB Annual Conference

  18. Conclusions • Further studies should be conducted on more variability of chemical and nutritional properties under different postharvest treatments and different storage time, such as the contents of starch, phytic acid, and calcium, to better understand the influence factors on cooking quality of red lentil. Also a wider moisture range and longer storage time should be involved in further studies. 2008 CSBE/SCGAB Annual Conference

  19. Thank you! 2008 CSBE/SCGAB Annual Conference

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