logogriph of lentil and the differance?

Contents

• Basic Botanical Data and Identification of Lentil.
• Lentils Growth Habits and Morphology Description.
• Lentil.Lens culinaris L and the genus spectrum of Lentil.
• History and story of Lentils:from ancestors to modern times.
• Lentil Botany:Taxonomy, Morphology and Floral Biology:Physical Characteristics,Chemistry.
• Uses of lentil seed:Edible,Medicinal uses.
• Mordern Research of lentils:Proanthocyanidin,amino acids,Agglutinin.
• Preparation and cooking of Lentils.
• Nutrients of lentils.
• Research Update:Lentils.

Lentil Botany:Taxonomy, Morphology and Floral Biology:Physical Characteristics,Chemistry.:

The botanical features of Lens culinaris (cultivated lentil) can be described as annual bushy herb, slender almost erect or suberect, much-branched, softly hairy; stems slender, angular, 15-75 cm height (Duke, 1981; Muehlbauer et al., 1985). Ten to sixteen leaflets are subtended on the rachis (40-50 mm); upper leaves have simple tendrils while lower leaves are mucronate (Muehlbauer et al., 1985). "The leaves are alternate, compound, pinnate, usually ending in a tendril or bristly; leaflets 4-7 pairs, alternate or opposite; oval, sessile, 1-2 cm long; stipules small, entire; stipules absent; pods oblong, flattened or compressed, smooth, to 1.3 cm long, 1-2-seeded; seed biconvex, rounded, small, 4-8 mm * 2.2-3 mm, lens-shaped, green, greenish-brown or light red speckled with black; the weight of 100 seeds range from 2 to 8 g; cotyledons red, orange, yellow, or green, bleaching to yellow, often showing through the testa, influencing its apparent color" (Kay, 1979; Duke, 1981; and Muehlbauer et al., 1995). Flowers are small, pale blue, purple, white or pink, in axillary 1-4-flowered racemes; 1-4 flowers are borne on a single peduncle and a single plant can produce upto 10-150 peduncles each being 2.5-5 cm long (Muehlbauer et al., 1985). Flowering proceeds acropetally. The size of seeds increase from the types grown in eastern regions to western types. Two types, namely; macrosperma, found mainly in the Mediterranean region and the New World (seed size ranging from 6 to 9 mm in diameter and yellow cotyledons with little or no pigmentation), and microsperma (2 to 6 mm with red orange or yellow cotyledons) found on the Indian subcontinent, Near East and East Africa, respectively, are known (Hawtin et al.,1980; Muehlbauer et al, 1985). The first one includes the Chilean or yellow cotyledon types while the latter includes the small seeded Persian or red cotyledon lentils (Kay, 1979). Germination is hypogeal and this keeps the developing seedlings below ground level which reduces the effects of freezing and other desiccating environmental conditions (Muehlbauer et al.1985).
 
 

 Physical Characteristics:

 Annual growing to 0.45m. It is not frost tender. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Cleistogomy (self-pollinating without flowers ever opening). The plant is self-fertile. It can fix Nitrogen. We rate it 4 out of 5 for usefulness.

 The plant prefers light (sandy), medium (loamy) and heavy (clay) soils, requires well-drained soil and can grow in nutritionally poor soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires dry or moist soil.

 
 

 Types of Lentils:

 As mentioned above, there are many varieties of lentil grown and eaten throughout the world, but the three most common types used in cooking are brown, red and green.

 Brown lentils , also known as continental or Egyptian lentils, are generally the least expensive and more easily obtained. They are mildein flavour and hold their shape well after cooking, although they easily turn mushy if overcooked. They can be cooked in about 35 minutes although if you want to ensure they remain firm, you can add oil to the cooking water and cook them for a shorter period, about 20 minutes

 Red lentils are less common than brown lentils and have a slightly sweeter taste than the brown. They take a little less time to cook although they tend to become somewhat mushy and are therefore more suitable to soups and stews.

 Green lentils, also know as Puy or French lentils, are the finest but most expensive lentils. They are the meatiest, richest tasting and remain quite firm after cooking making them an excellent choice for salads. Originally grown in the volcanic soils of Puy in France, the are now also grown in North America and Italy.

 Two less common but interesting lentils which you many not have seen are Beluga Lentils which, as the name implies, are black and once cooked they glisten which makes them look like beluga caviar and White Lentils (skinned and split Black Lentils) which have a very smooth texture are suitable for chilled vegetable salads and stuffing mixes
 
 

 Constituents and Phytochemicals:

 Principal Constituents:Lentils are valued for their high protein content (about 30%). The principal protein is globulin.

 Protein concentration of lentils reportedly range from 22-34.6%, and 100 g of dried seeds contain 340-346 g calories, 12% moisture, 20.2 g protein, 0.6 g fat, 65.0 g total carbohydrate, about 4 g fiber, 2.1 g ash, 68 mg Ca, 325 mg P, 7.0 mg Fe, 29 mg Na, 780 mg K, 0.46 mg thiamine, 0.33 mg riboflavin, 1.3 mg niacin (Adsule et al., 1989; Muehlbauer et al., 1985). Among the cool season legume crops, lentil is the richest in the important amino acids (lysine, arginine, leucine, and sulpher containing amino acids) (Williams et al., 1994). The starch content ranges from 35-53% in the seed and 42% in dry matter while amylose varies from 20.7 to 38.5% of the seed starch (Huisman and van der poel, 1994; Hulse, 1994). "One hundred grams of decorticated lentil seed contain 344 calories, 9.9 % moisture, 25.8 g protein, 1.8 g fat, 58.8 g total carbohydrate, 0.9 g fiber, 3.7 g ash, 24 mg Ca, 271 mg P, 10.6 mg Fe, 0.47 mg thiamine, 0.21 mg riboflavin, and 1.5 mg niacin. Lentils are a good source of B vitamins, containing per 100 g: 0.26 mg thiamine, 0.21 mg riboflavin, 1.7 mg nicotinic acid, 223 mg choline, 107 mg folic acid, 130 mg inositol, 1.6 mg pantothenic acid, 13.2 mg biotin, and 0.49 mg pyridoxine. Vitamins, except folic and pantothenic acids, increase markedly during sprouting. Dry lentil husks contain 11.1% protein (1.3% digestible), 0.7% fat, 47.5% carbohydrate, 25.6% fiber, and 3.1% ash" (Duke, 1981). "About 90% of lentil protein is found in the cotyledons with albumins and globulins being the major fractions. Digestibility coefficients for lentil are relatively high and range from 78-93%, while biological values range from 32-58%. Oleic, palmitic and linoleic are the dominant fatty acids" (Hulse, 1994).

 The seeds contain flavonoids, kaempferol-3-a-L-rhamnopyranoside-7-O-?-glucopyranoside and kaempferol- 7-O-rutinoside, saccharides, ciceritol (manninotriose, a-D-galactopyranosyl-(1->6)-a-D-galactopyranosyl-(1->2)-4-O-methyl- chiro-inositol), D-glucose, D-fructose, sucrose, raffinose, stachyose and verbascose, and sterol, 24-methylene-25-methylcholesterol.


 Lentils are unusually high in protein content and are much used for food in Europe, especially by the poor, and increasingly in the United States. Many varieties are cultivated, for the seeds as well as for forage.

 Lentils are rich in protein and carbohydrates, and are a good source of calcium, phosphorus, iron and B vitamins. Lentils are found in various colors, white, green, red, yellow, brown, and orange, and are sold dried, like beans.

Reference:

• 1.logogriph of lentil and the differance?

This article written and edited via herbalist of MDidea Extracts Professional. They run a range of online descriptions about this herb,including general information related and summarized updating discoveries from findings of professional scientisits this field related.Describe style aimed to form a useful detecting literature space where the intertwined threshold and related questions raise out and visualize themselves.

♣ last edit date:14th,Oct.2010.