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.

Uses of lentil seed:Edible,Medicinal uses.:

Lentil is a nutritious food legume. It is cultivated for its seed and mostly eaten as dhal.

 Dhal is seed that is decorticated and split. The primary product is the seed which has a relatively higher contents of protein, carbohydrate and calories compared to other legumes and is the most desired crop because of its high average protein content and fast cooking characteristic in many lentil producing regions (Muehlbauer et al., 1985). It can be used as a main dish, side dish, or in salads. Seeds can be fried and seasoned for consumption; flour is used to make soups, stews, purees, and mixed with cereals to make bread and cakes; and as a food for infants (Williams and Singh, 1988). Even though lentils are considered to be highly nutritious, they contain antinutritional factors such as, trypsin inhibitors, hemagglutinins, and oligosaccharides that cause flatulence. These problems can be greatly reduced by heating and germination (Jambunathan et al., 1994). Williams et al. (1994) reported that lentils have the least while faba bean generally have the highest concentrations of these antinutritional factors. Tannins are present in high concentrations in the seed coat; however tannins can be removed by processing (Williams et al., 1994), most often to remove the seedcoats. Husks, dried leaves, stems, fruit walls and bran (residues), can be fed to livestock. Lentil residues contain about 10.2% moisture, 1.8 % fat, 4.4% protein, 50% carbohydrate, 21.4% fiber, and 12.2% ash (Muehlbauer et al., 1985). According to Muehlbauer et al. (1985), when production of forage crops fall below the level required in the market, lentil residue commands an equal or a better price than lentil seeds in some Middle Eastern countries. Green plants make valuable green manure. Seeds are a source of commercial starch for textile and printing industries (Kay, 1979).
 
 

 Edible Uses:Seed; Seedpod.

 Seed - cooked or sprouted and eaten raw. A very nutritious food, the seeds can be cooked on their own or added to soups, stews etc. The seed can be soaked for 12 hours in warm water and then allowed to sprout for about 5 days.They have a crunchy, fresh flavour. Lentils are more digestible than many legumes[K]. The dried seed can also be ground into a powder and used with cereal flours in making bread etc, this greatly enhances the value of the protein in the bread. The seed stores better if it is left in its husk.

 Young seedpods - used fresh or cooked like green beans

 Lentil is a protein/calorie crop. Protein content ranges from 22 to 35%, but the nutritional value is low because lentil is deficient in the amino acids methionine and cystine. Lentil is an excellent supplement to cereal grain diets because of its good protein/ carbohydrate content. It is used in soups, stews, casseroles and salad dishes. Sometimes they are difficult to cook because of the hard seed coat that results from excessively dry production conditions.

 Lentils which fail to meet food grade standards (graded #3 or below) can be used as livestock feed because of their high protein content and lack of digestive inhibitors.

 Lentil can be used as a green manure crop and one particular Canadian variety, Indianhead, provides a large amount of fixed nitrogen (estimated to be 20 lb/acre).
 
 

 Traditional Medicinal Uses:

 Lentils are supposed to remedy constipation and other intestinal afflictions. "In India, lentils are poulticed onto the ulcers that follow smallpox and other slow-healing sores" (Duke, 1981). In the 6th century, chickpeas were believed to be an aphrodisiac; while curiously enough, lentils were considered to have the opposite effect, and this was probably the reason why the lentil was included in the diet in monasteries on meatless days (Van der Maesen, 1972).

 Pharmacology: In general proteins are nourishing and tonic. Also lentil is astringent.
 Toxicology: There is no adverse effect reported on usage of this plant.
 Indications: It cures skin diseases. Seeds are considered to be tonic and blood enriching.
 

 Medicinal virtues:

 The flour or meal made from the seeds, which ripens in midsummer, can be made into an emollient cataplasm and will stop the fluxes. The seeds, eaten with their skins, bind the body, but the liquid they are boiled in loosens the belly. The flowers are used outwardly in cataplasms for the same purposes as Bean flowers.

 Modern uses:

 Lentils have been an important food since ancient times, because of their protein content. Sprouted Lentils now have a reputation as a 'health food'. The seeds sprout quickly if covered in water overnight, are strained, and then rinsed twice a day so that they stay moist. The sprouts turn protein into peptogen and are rich in vitamins. They do not need so much cooking as 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.