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Tumiar Iriana Simarmata
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Potensi Kacang Lentil Sebagai Produk Pangan Fungsional :Review Tumiar Iriana Simarmata; Heny kusumayanti
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 17 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8321299

Abstract

Lentils have very good potential, have very good benefits for health, because of the ingredients they have. Lentils contain 10% water, 22.7% protein, 13% fiber and 50% carbohydrates, 2% sugar and 2.60% ash. Not only that, lentils also contain minerals such as phosphorus, calcium, iron, zinc, B vitamins, vitamin C and selenium. Apart from being consumed alone as boiled or fried beans as a snack, lentils have the potential to be used as a functional food. This review aims to examine and find out the various benefits of lentils and their functions in several processed food products. From the results of studies from several studies, lentils have the potential as a culinary substitute for meat because of their very high protein level, as a functional drink that contains antioxidants anti-free radicals in the body, and has the potential to produce flour with physicochemical properties contained capable of being used as an anti-gluten diet food.
Co-Authors Heny Kusumayanti