1. Effect of moisture content, postharvest treatment, and storage time on some properties and quality attributes of red lentil Yang Zhang a L.G. Tabil b, X. Li b, A. Opoku b, Decheng Wang a, G. Argañosa b a China Agricultural University b University of Saskatchewan 2008 CSBE/SCGAB Annual Conference

2. Outline  Introduction  Objective  Methods  Results  Conclusions 2008 CSBE/SCGAB Annual Conference

3. Introduction  Lentil (Lens culinaris L.), is one of the most nutritious pulse grains due to its high content of plant protein.  Majority of red lentil is consumed after primary processing--dehulling. Red Lentil Green Lentil

4. Introduction  Dehulled lentil is consumed in whole cotyledon (footballs) or in split cotyledon. Dehulling Dehulled football Dehulled split  Cooking is the most traditional practice used to convert red lentil into consumable foods. 2008 CSBE/SCGAB Annual Conference

5. Introduction  Some conceptions Water absorption—defined as the maximum amount of water that 100 intact red lentils absorb at room temperature. Dehulling efficiency—defined by the percent of dehulled whole seeds (%) and dehulled split seeds (%) obtained relative to the initial sample mass. Cooking time—defined as the time required for 80% of the red lentil to be cooked. 2008 CSBE/SCGAB Annual Conference

6. Introduction  What’s the problem? Basic physical properties Quality attributes 1. Dehulling quality—dehulling efficiency 2. Cooking quality—cooking time Chemical components 2008 CSBE/SCGAB Annual Conference

7. Objective  Physical properties 100-seed weight Water absorption  Dehulling quality  Cooking quality  Protein content Moisture content Postharvest treatment Storage time 2008 CSBE/SCGAB Annual Conference

8. Methods  Sample preparation  Postharvest treatment  Storage time 0 month, 1 month, 2 months and 4 months Red Lentil “Robin” Mc=10.07% Mc=11.31% Tempering Initial Mc Mc=9.62% Storage Temp. 5 ℃ Storage Temp. 25 ℃ 2008 CSBE/SCGAB Annual Conference

9. Methods  Measurement and apparatus Dehulling efficiency Cooking Time Satake grain testing millAutomated Mattson cooker 2008 CSBE/SCGAB Annual Conference a-PC; b-I/O card; c-interface box; d-circuit board assembly; e-actuator; f-plunger; g-Mattson cooker. The abrasive wheel--1100 rpm; Time--38 s. From: Canadian Grain Commission

10. Results – 100-seed weight Sample (Moisture content, % w.b. and postharvest treatment) 100-seed weight (g) Storage Time (month) 0124 9.62% 5 ℃ 2.7591±0.01072.7463±0.00162.7342±0.00842.7176±0.0051 10.07% 5 ℃ 2.7829±0.04102.7768±0.01522.7748±0.01662.7687±0.0045 10.07% 25 ℃ 2.8183±0.00662.7987±0.03792.7920±0.0134------ 11.31% 5 ℃ 2.8434±0.03802.8228±0.01282.8185±0.01972.8118±0.0141 11.31% 25 ℃ 2.8748±0.00902.8420±0.00862.8245±0.0167------ 2008 CSBE/SCGAB Annual Conference

11. Results – Water Absorption 2008 CSBE/SCGAB Annual Conference

12.  Dehulling efficiency Note: Values (mean of three replicates) in the same column followed by the same letter are not significantly different by Duncan’s multiple range test (P < 0.05). Results – Dehulling quality Sample (Moisture content, % w.b. and postharvest treatment) Dehulling Efficiency (%) Storage Time (month) 0124 9.62% 5 ℃ 86.7786.66 a86.53 a86.51 a 10.07% 5 ℃ 86.7286.65 a86.54 a86.46 a 10.07% 25 ℃ 86.4986.23 b86.33 a------ 11.31% 5 ℃ 86.7186.12 b85.77 b85.75 b 11.31% 25 ℃ 86.2785.60 c85.10 c------ 2008 CSBE/SCGAB Annual Conference

13.  Cooking time Results – Cooking quality Sample (Moisture content, % w.b. and postharvest treatment) Cooking time (min) Storage Time (month) 0124 9.62% 5 ℃ 1.5951.9472.4033.057 10.07% 5 ℃ 1.6512.2132.7003.309 10.07% 25 ℃ 1.9912.3382.946------ 11.31% 5 ℃ 1.9402.7973.2663.773 11.31% 25 ℃ 2.3502.9233.365------ 2008 CSBE/SCGAB Annual Conference

14. Results – Protein content 2008 CSBE/SCGAB Annual Conference

15. Results – Protein content 2008 CSBE/SCGAB Annual Conference

16. Results – Protein content 2008 CSBE/SCGAB Annual Conference The relationships between protein content and moisture content over 0, 1, 2 and 4 months’ storage could be represented by the following equations: (R 2 = 0.88) (R 2 = 1.00) (R 2 = 0.99)

17. Conclusions  Considering moisture content only, the 100-seed weight and the cooking time of red lentil increased in the moisture content range; while the ability of water absorption, dehulling efficiency, and protein content decreased in the moisture content range.  Considering postharvest treatment and storage time, the protein content of red lentil stored at 5 ℃, 100-seed weight, water absorption, and dehulling efficiency decreased within the storage period, while positive trends in the protein content for the red lentil stored at 25 ℃ and the cooking time were found during the storage period.  High temperature and long storage time adversely affect the dehulling quality and cooking quality of red lentil. 2008 CSBE/SCGAB Annual Conference

18. Conclusions  Further studies should be conducted on more variability of chemical and nutritional properties under different postharvest treatments and different storage time, such as the contents of starch, phytic acid, and calcium, to better understand the influence factors on cooking quality of red lentil. Also a wider moisture range and longer storage time should be involved in further studies. 2008 CSBE/SCGAB Annual Conference

19. Thank you! 2008 CSBE/SCGAB Annual Conference