Innovations in industrial and functional food applications of lentil in the era of biofortification

Abstract

Abstract Lentil can serve as a prebiotic and therapeutic healthy food due to the presence of essential micronutrients, functional proteins, minerals, and carbohydrates, as well as phytochemicals that have shown to be promising in the prevention of several chronic diseases. Nutraceutical properties derived from the phytochemicals present in lentil has expanded its scope of usage to a broader perspective. In this regard, a lot of innovations have been carried out to use lentil in the form of crisps, chips, bakery products, yogurt, pasta, including in the brewing industries. Efforts are being carried out to develop meat analogs out of lentil flour. However, niche area specific consumer preferences have limited its explorations in other innovative areas. This will also necessitate developing genetic resources and varieties aligning to the needs of producers and consumers with acceptable sensory properties. Hence, demand driven development of breeding materials for biofortification and crop improvement programs needs considerable amount of investment in research and development of the crop. This review is a campedium of innovations in development of industrial, functional food products from lentil along with their nutritional properties and sensory acceptability serve a foundation for the researchers to invent more to popularize lentil among the consumers to ensure nutritional security.

Keywords

• Lentil
• Functional food
• Industrial value addition
• Sensory acceptability
• Omics