Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (<i>p</i> &lt; 0.05) with respect to their energy, fat, protein...

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Bibliographic Details
Main Authors: D. Dan Ramdath, Zhan-Hui Lu, Padma L. Maharaj, Jordan Winberg, Yolanda Brummer, Aileen Hawke
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
lentil
starch digestibility
hydrolysis curve
resistant starch
dietary fiber
Online Access:https://www.mdpi.com/2304-8158/9/2/175

Internet

https://www.mdpi.com/2304-8158/9/2/175

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