Antinutrient removal in yellow lentils by malting
Author(s)
Date Issued
2024
Type
article
Volume
104
Issue
1
Start Page
508
End Page
517
Abstract
To improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti-nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten-free fresh egg pastas.