M.A. Thesis:

The comparison of physicochemical characterization, antioxidant properties and effective compounds of black and green lentils.

In this study, physicochemical, nutritional and antioxidant properties of two samples of Iranian green and black lentils including moisture and volatiles, total ash, fat, protein, crude fiber, carbohydrates, measurement of total phenol and total antioxidant activity in three raw, germinated and cooked cases. Were examined and compared with other legumes, fruits and vegetables. Examination of the test results showed that black lentils have ash, fat, protein, crude fiber and higher total antioxidant activity than green lentils in all three states: raw, germinated and cooked. Black lentils had less moisture than green lentils, which means that the dry matter weighs more in equal weight and has a higher nutritional value. Also, green lentils in raw form and black lentils in germinated and cooked state had more carbohydrates. Because lentils are not eaten raw and are mostly eaten germinated and cooked for use in salads and food, so it can be said that in this feature, black lentils have an advantage over green and have more energy. Black lentils had more total phenol in cooked and raw lentils than green lentils, and green lentils had more total phenol in germinated lentils. Therefore, it can be said that despite the advantages that black lentils have over green, they remain unknown in terms of nutrition and the general recommendation to consume and include it in the family food basket, due to the current economic conditions and high prices. Animal proteins are very suitable for plants both economically and agriculturally due to the dryland cultivation conditions of lentils in the country and the current water shortage crisis.

Keywords: Keywords: Black lentils, Green lentils, Physicochemical properties, Experimental design