Nutritional parameters and yield evaluation of newly developed genotypes of lentil (Lens culinaris Medik.)

Among the commonly consumed food legumes, lentils occupy an important place in human nutrition in the Indian subcontinent. Twenty-one lentil genotypes were evaluated for such nutrition related parameters as moisture, protein, crude fiber, fat, ash (total mineral matter), carbohydrates, total energy and metabolizable energy. These genotypes were also analyzed for 100-seed weight and seed yield/plant. Protein content ranged between 22.1 and 27.4% with significant differences among genotypes. Considerable variations were observed among the genotypes for calcium, phosphorus, iron and tannin contents. Large variations existed in yield and 100-seed weight of these genotypes. Seed yield/plant was not significantly correlated with any of the principal seed constituents analyzed in the present study. The genotypes, LH 97 and LH 37 were found to be better and hence could be explored for further development and selection of desirable characteristics.