Chemical composition and protein quality of lentils (Lens) consumed in Egypt

Three local cultivars of lentil (Lens) seeds (Giza 9, Family 91, and Family 195) as well as one imported Pakistani variety were studied. Moisture, protein, fat, carbohydrate, ash, fiber, thiamine, riboflavin, amino acids and some protein fractions were determined on the unpeeled and peeled seeds. The protein quality was evaluated by determining the protein efficiency ratio, net protein utilization, biological value, and true digestibility coefficient. All components were increased by peeling, except the ash, the fiber content, and the residual nitrogen content of the insoluble protein fraction. The latter was markedly decreased by peeling. Giza 9 lentil seeds were found to contain the highest protein and thiamine contents. They showed the highest protein quality and proved to be nutritionally superior to other varieties. Generally, the three local cultivars were found to be chemically and biologically superior to the imported Pakistani cultivar.