Value‐Added Processing of Lentils and Emerging Research Trends
Muhammad Siddiq, C. Oduro-Yeboah, George Ooko Abong
Abstract
This chapter presents an overview of lentil processing methods, lentil-based products/ingredients, and innovative technologies used for lentil processing. Some innovative technologies have emerged as an alternative to traditional thermal processing, which can also be employed in value-added processing of legumes, especially their nutritional and sensory qualities. Fermentation is a cost-effective process that can be used to improve the nutritional and functional quality of lentils. Lentils being rich in proteins and many bioactive compounds are well suited for producing a range of value-added products and functional foods. Development and commercial production of lentil ingredients can not only offer healthy food options to consumers but economic benefits to the food industry and lentil gr