RESEARCH REGARDING CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF LENS CULINARIS MEDIK. SPECIES (LENTIL) IN ORGANIC AGRICULTURE

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LIX (1)
Written by Alina Maria IONESCU, Gheorghe Valentin ROMAN

Foods for human consumption fall into two categories as vegetable and animal origin. Raw materials of vegetable origin foods are divided into three sub-groups as cereals, oil seed and grain legumes. Grain legumes occupy a crucial place in human diet among these foods. Common bean, broad bean, chickpea, lentil, pea, soya and black eyed peas are the species of grain legumes. Lentil is one of the legume species that have been used successfully in human diet for a very long time. The paper presents the results of the research regarding chemical composition and nutritional value of Lens culinaris Medik. species (lentil) promoted in organic agriculture. The experiment was carried out in Moara Domneasca Experimental Field, during 2007-2009. It was studied 7 lentil genotypes: Beluga (France), Sorte du Puy (France), Laird (Turkey), Richlea (France), Masoor (Turkey), Eston (Greece) and a local genotype „Moara Domneasca”. In average, the chemical composition of the lentil genotypes cultivated in Moara Domneasca Experimental Field was the following: 22.18% proteins, 3.03% fats, 63.29% carbohydrates, 4.00% minerals, while the energy value was 259.97 kcal. The protein yields ranged between 259 kg/ha and 335 kg/ha, the average being 297 kg protein/ha. The highest proteins yields, of more than 300 kg protein/ha, were obtained from Laird and Richlea genotype

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Ionescu A. M., Roman G. V. 2013, RESEARCH REGARDING CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF LENS CULINARIS MEDIK. SPECIES (LENTIL) IN ORGANIC AGRICULTURE. Scientific Works. Series C. Veterinary Medicine, Vol. LIX (1), ISSN 2065-1295, 98-101.


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