Assessment of the nutritional quality of four lentils (Lens culinaris Med) varieties cultivated in Algeria before and after cooking and their sensory characterization.


  • Djouher Gaad National Research Center for Biotechnology
  • Salema Silabdi National Research Center for Biotechnology. Department of Nutrition and Biotechnology, Constantine, Algeria
  • Abdesselam Belbledi


culinary qualities, lentil, nutritional status, protein contents, sensory analysis


Lentil (Lens culinaris Med is an important dietary source of energy, protein, carbohydrates, fibre, minerals and vitamins. The nutritional status of four lentil Algerians cultivars (Metropol, Idleb1, Syrie229 and Ibla), were accessed. Carbohydrate composition, Crude proteins, Fibre, Dry matter, Fats and Ashes were determined. The culinary qualities and sensory analysis are respectively based on cooking time and tasting tests which carried out with 28 samples of consumers. The highest protein contents were recorded in Metropol (24.38 %) followed by Idleb1 (22.87 %). Ibla presented the highest fibre content (06.11 %) and the lowest value was recorded in Idleb1 (4.01 %). The highest carbohydrate contents were shown by Ibla and Metropol with 74.43 % and 62.40 % respectively. However, syrie229 and exhibit the lowest value with 11.91 %. Descriptive sensory analysis of prepared samples showed that all extruded treatments were similar to each other. By applying statistical techniques, consumer acceptability testing (4-point hedonic scale) indicated that there were no significant differences (P> 0.05) in acceptability among the selected treatments. This study contributes to the available information concerning nutritional quality of Algerian lentil varieties before and after cooking and their sensory characterization. The current results can be assured of enhanced nutrient potential and sensory quality of lentil.  


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