Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds.
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DOI: 10.1111/1750-3841.16099
Abstract: Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control),… read more here.
Keywords: boiled lentil; antioxidant activity; raw germinated; germinated boiled ... See more keywords