Lentil flour as an alternative source of protein

Authors

  • Yuliza Guadalupe Morales-Herrejón Programa Institucional de Maestría en Ciencias Biológicas-UMSNH. Calle Tzintzuntzan 273, Col. Matamoros, Morelia, Michoacán, México. CP. 58240 https://orcid.org/0009-0002-8722-3348
  • Liliana Márquez-Benavides Instituto de Investigaciones Agropecuarias y Forestales-UMSNH. Calle Tzintzuntzan 273, Col. Matamoros, Morelia, Michoacán, México. CP. 58240 https://orcid.org/0000-0003-3738-6608
  • José Herrera-Camacho Instituto de Investigaciones Agropecuarias y Forestales-UMSNH. Calle Tzintzuntzan 273, Col. Matamoros, Morelia, Michoacán, México. CP. 58240. https://orcid.org/0000-0002-0207-3313
  • Consuelo de Jesús Cortés-Penagos Facultad de Químico Farmacobiología-Universidad Michoacana de San Nicolás de Hidalgo. Calle Tzintzuntzan 273, Col. Matamoros, Morelia, Michoacán, México. CP. 58240. https://orcid.org/0000-0002-3252-3813
  • Berenice Yahuaca-Juárez Facultad de Químico Farmacobiología-Universidad Michoacana de San Nicolás de Hidalgo. Calle Tzintzuntzan 273, Col. Matamoros, Morelia, Michoacán, México. CP. 58240. https://orcid.org/0000-0002-0987-2898

DOI:

https://doi.org/10.29312/remexca.v16i3.3696

Keywords:

Lens culinaris M., legumes, protein fractions, protein quality

Abstract

Lentils have a high nutritional value and are sustainably grown, due to their protein content, they are an alternative source of protein. Their transformation into flour would facilitate the development of foods, benefiting their nutritional profile and contributing to the diversification of protein sources. The objective was to evaluate the protein quality of green and red lentil flour. The research was conducted at the Faculty of Chemistry-Pharmacobiology, Morelia, Michoacán in 2023. Lentil flours were obtained by grinding the seeds and by traditional cooking (94 °C). A proximate chemical analysis was performed and protein fractions were determined (Osborne method). Protein quality was determined by Score and PDCAAS. Green lentils are high in protein and fiber, red lentils in carbohydrates and ashes. The protein fractions are the majority and were globulins and albumins, and they decreased after cooking. Red lentil flour presented a better digestibility-corrected amino acid profile, with high Score and PDCAAS. In conclusion, lentil flour is an alternative protein source to develop nutritious foods. Future research could optimize its functional and sensory properties through technologies such as extrusion, expanding its use in caloric-protein diets.

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Published

2025-05-18

How to Cite

Morales-Herrejón, Yuliza Guadalupe, Liliana Márquez-Benavides, José Herrera-Camacho, Consuelo de Jesús Cortés-Penagos, and Berenice Yahuaca-Juárez. 2025. “Lentil Flour As an Alternative Source of Protein”. Revista Mexicana De Ciencias Agrícolas 16 (3). México, ME:e3696. https://doi.org/10.29312/remexca.v16i3.3696.

Issue

Vol. 16 No. 3 (2025)

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