Abstract
Soaking is a common pre-processing step in pulse preparation, which can influence the nutritional composition and bioactive properties of lentils. This study investigates the effects of varying soaking duration on the proximate composition and total phenolic content of three selected Bangladeshi lentil varieties: Binamasur-6, Binamasur-9, and Binamasur-12. Samples of each variety were soaked in water for 6, 12, and 18 h, followed by analyses to determine changes in protein, carbohydrate, fat, fiber, and moisture contents. The total phenolic content (TPC) was also evaluated and it was significantly reduced (0.8%~1.3%) with the increase of the soaking period (at 18 hrs). Binamasur-6 demonstrated the highest reduction of total phenolic content. 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. Among the varieties, Binamasur-9 exhibited the highest increase in moisture content and reduction in crude lipid content. Additionally, protein content remained relatively unchanged. Among all, 18 h soaking time had the most beneficial effect on the tested parameters. These findings provide valuable insights for optimizing soaking processes to retain or enhance nutritional and functional properties in Bangladeshi lentil varieties, which could be beneficial for food industries and public health initiatives focused on nutrient-dense diets. Further research may explore the effects of soaking under different conditions, such as pH or temperature, on these parameters.
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Claims 11
Claim · model-written summary
Total phenolic content of lentil was significantly reduced (0.8%~1.3%) as soaking period increased to 18 h.
- Taxon
- lentil
Lens culinarist0 - Treatment
- soaking periode0
- Outcome
- total phenolic contente0
- Direction
- significantly reducede0
- Value
- 0.8%~1.3%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e0“The total phenolic content (TPC) was also evaluated and it was significantly reduced (0.8%~1.3%) with the increase of the soaking period (at 18 hrs)”
Claim · model-written summary
Binamasur-6 showed the highest reduction of total phenolic content.
- Taxon
- lentilLens culinarist0
- Material
- Binamasur-6e1
- Outcome
- total phenolic contente1
- Direction
- highest reductione1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e1“Binamasur-6 demonstrated the highest reduction of total phenolic content”
Claim · model-written summary
Soaking for 18 h significantly increased moisture (0.4%~1.3%).
- Taxon
- lentilLens culinarist0
- Treatment
- soakinge2
- Outcome
- moisturee2
- Direction
- significantly increasede2
- Value
- 0.4%~1.3%e2
Not reportedComparator
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”
Claim · model-written summary
Soaking for 18 h significantly increased crude fiber content (0.7%~0.9%).
- Taxon
- lentilLens culinarist0
- Treatment
- soakinge2
- Outcome
- crude fiber contente2
- Direction
- significantly increasede2
- Value
- 0.7%~0.9%e2
Not reportedComparator
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”
Claim · model-written summary
Soaking for 18 h reduced total carbohydrates (0.2%~1.6%).
- Taxon
- lentilLens culinarist0
- Treatment
- soakinge2
- Outcome
- total carbohydratese2
- Direction
- reducede2
- Value
- 0.2%~1.6%e2
Not reportedComparator
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”
Claim · model-written summary
Soaking for 18 h reduced crude lipid (0.4%~1.2%).
Not reportedComparator
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”
Claim · model-written summary
Soaking for 18 h reduced ash content (0.3%~0.6%).
Not reportedComparator
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”
Claim · model-written summary
Binamasur-9 showed the highest increase in moisture content.
- Taxon
- lentilLens culinarist0
- Material
- Binamasur-9e3
- Outcome
- moisture contente3
- Direction
- highest increasee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e3“Among the varieties, Binamasur-9 exhibited the highest increase in moisture content and reduction in crude lipid content”
Claim · model-written summary
Binamasur-9 showed the highest reduction in crude lipid content.
- Taxon
- lentilLens culinarist0
- Material
- Binamasur-9e3
- Outcome
- crude lipid contente3
- Direction
- reductione3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e3“Among the varieties, Binamasur-9 exhibited the highest increase in moisture content and reduction in crude lipid content”
Claim · model-written summary
Protein content of lentil remained relatively unchanged with soaking.
- Taxon
- lentilLens culinarist0
- Treatment
- soakinge2
- Outcome
- protein contente4
- Direction
- remained relatively unchangede4
Not reportedComparator
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”
Claim · model-written summary
The 18 h soaking time had the most beneficial effect on the tested parameters.
- Taxon
- lentilLens culinarist0
- Treatment
- 18 h soaking timee5
- Outcome
- tested parameterse5
- Direction
- most beneficiale5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lentil varieties”
e5“Among all, 18 h soaking time had the most beneficial effect on the tested parameters”
The same questions in other papers
application · quality: protein · Lens culinaris (lentil)Positive and negative results
8 in the opposite direction
- positive
- positive
- positive
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.