?EFFECT OF DIFFERENT DOMESTIC PROCESSING AND COOKING METHODS ON THE TANNIN CONTENTS OF LENTILS (LENS ESCULENTA)

Abstract

Significant reduction in tannin contents was observed after soaking the lentils in simple water or salt solu-
tions of different concentrations. Soaking in sodium bicarbonate solution was the most effective way to reduce
the tannin content. Cooking lentils also further reduced tannin and improved protein digestibility.