Claim · model-written summary
Protein content of lentil remained relatively unchanged with soaking.
- Taxon
- lentil
Lens culinarist0 - Treatment
- soakinge2
- Outcome
- protein contente4
- Direction
- remained relatively unchangede4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e2“Results showed that soaking significantly increased moisture (0.4%~1.3%) and crude fiber content (0.7%~0.9%) and reduced total carbohydrates (0.2%~1.6%), crude lipid (0.4%~1.2%) and ash content (0.3%~0.6%) at 18 hrs soaking period in all the tested varieties”
e4“Additionally, protein content remained relatively unchanged”
Title
Riya Sarkar; Most. Khadiza Khatun; Mst. Adia Sultana; et al. Probe-Plant & animal sciences. 2024. doi:10.18686/ppas.v6i1.2283
Other claims from this paper (10)
- Intervention effect Total phenolic content of lentil was significantly reduced (0.8%~1.3%) as soaking period increased to 18 h.
- Association Binamasur-6 showed the highest reduction of total phenolic content.
- Intervention effect Soaking for 18 h significantly increased moisture (0.4%~1.3%).
- Intervention effect Soaking for 18 h significantly increased crude fiber content (0.7%~0.9%).
- Intervention effect Soaking for 18 h reduced total carbohydrates (0.2%~1.6%).
- Intervention effect Soaking for 18 h reduced crude lipid (0.4%~1.2%).
- Intervention effect Soaking for 18 h reduced ash content (0.3%~0.6%).
- Association Binamasur-9 showed the highest increase in moisture content.
- Association Binamasur-9 showed the highest reduction in crude lipid content.
- Association The 18 h soaking time had the most beneficial effect on the tested parameters.