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Mercimek Genotiplerinin Kimyasal, Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Değerlendirilmesi

Year 2019, Volume: 36 Issue: 1, 23 - 29, 30.04.2019
https://doi.org/10.13002/jafag4391

Abstract

Mercimek yüksek protein içeriği ve düşük glisemik indeksi ile gelişmekte olan ve gelişmiş ülkelerde çok fazla tüketilen bir üründür. Bu çalışma, Yozgat koşullarında 9 farklı mercimek genotipinin bazı kimyasal ve fizikokimyasal özellikleri (kül, protein, nişasta ve amiloz oranı, bin tane ağırlığı (BTA), kabuk oranı (KAO), su alma kapasitesi (SAK), şişme kapasitesi (ŞK) ve birim hacim ağırlığı (BHA)) ile mineral içeriklerini (K, Ca, Mg, Cu, Fe, Mn, Mo ve Zn) belirlemek amacıyla 2014 ve 2015 yıllarında yürütülmüştür. Deneme tesadüf blokları deneme desenine göre üç tekrarlamalı olarak gerçekleştirilmiştir. İki yılın ortalamasına göre genotiplerin kül oranı % 2.86 ile 3.30, protein oranı % 27.3 ile 29.2, nişasta oranı % 45.8 ile 47.5, amiloz oranı % 10.8 ile 13.8, K 839.1 ile 918.4 mg/100g, Ca 82.7 ile 87.0 g/100g, Mg 65.4 ile 74.9 mg/100g, Cu 0.94 ile 1.20 g/100g, Fe 7.7 ile 10.8 g/100g, Mn 1.38 ile 1.56 mg/100g, Zn 3.27 ile 3.43 mg/100g, Mo 0.23 ile 0.28 mg/100g, BTA 53.1 g ile 67.0 g, KAO % 8.2 ile 9.7, SAK 0.061 ile 0.070 g/tane, ŞK 0.051 ile 0.072 ml/tane ve BHA 1.16 ile 1.34 g/ml arasında değişmiştir. Sultan, Meyveci, Yerel 1 ve Yerel 2 genotipleri PO, K, Ca, Mg, Fe ve Zn içeriği gibi özellikler yönünden ön plana çıkmıştır.

References

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  • AOAC (2005). Official methods of analysis (18th ed.), Association of Official Analytical Chemists, Arlington, VA.
  • Chung HJ, Liu Q, Hoover R, Warkentin TD and Vandenberg B (2008). In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chemistry, 111: 316-321.
  • Coşkuner Y ve Karababa E (1998). Türkiye’de Mercimek Üretim Potansiyeli ve İşleme Teknolojisi. Gıda Dergisi, 23(3):201-209.
  • Demirbaş A (2005). β-Glucan and mineral nutrient contents ofcereals grown in Turkey. Food Chem, 90:773-777.
  • Du S, Jiang H, Yu X, and Jane J (2014). Physicochemical and functional properties of whole legume flour. Food Science and Technology 55: 308-313.
  • Erbaş Köse ÖD, Bozoğlu H and Mut Z (2018). Quality traits of green lentil (Lens culinaris Medik.) cultivars and lines. Yuzuncu Yıl University Journal of Agricultural sciences, 28 (1): 55-61, doi: 10.29133/yyutbd.345154
  • Ezzad Faris MA, Takruri HR and Issa AY (2012). Role of lentils (Lens culinaris L.) in human health and nutrition: a review. Mediterranean Journal of Nutrition and Metabolism, 6(1):3-16, doi 10.1007/s12349-012-0109-8.
  • FAO (2017). Statistical Databases, http://faostat.fao.org/site/567/default.aspx#ancor, (Erişim tarihi: 24 Ocak 2019).
  • Hefnawy TH. (2011). Effect of processing methods on nutritional composition and anti-nutritional factors in lentil (Lens culinaris). Ann. Agric. Sci., 56 (2):57-61.
  • Hoover R, Hughes T, Chung HJ and Liu Q (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Chemistry, 78(4): 489-498.
  • Iqbal A, Khalil IA, Ateeq N and Khan MS (2006). Nutritional quality of important food legumes. Food Chemistry, 97: 331-335.
  • Jood S, Bishnoi S and Sharma A (1998). Chemical analysis and physico-chemical properties of chickpea and lentil cultivars. Nahrung, 42:71-74.
  • Kahraman A (2016). Nutritional components and amino acids in lentil varieties. Selcuk Journal of Agriculture and Food Sciences, 30(1):34-38.
  • Karaköy T, Erdem H, Baloch FS, Toklu F, Eker S, Kilian B and Özkan H (2012). Diversity of macro- and micronutrients in the seeds of lentil landraces. The Scientific World Journal, 1-9. doi:10.1100/2012/710412.
  • Karayel R (2012). Samsun’da ekilen bezelye genotiplerinin bazı fizikokimyasal özelliklerinin belirlenmesi ve ıslah materyali olarak uygunluğunun değerlendirilmesi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Tarla Bitkileri Anabilim Dalı, Samsun, 119s.
  • Kaya F (2010). Ülkemizde yetiştirilen bazı mercimek çeşitlerinin bileşimlerinin belirlenmesi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Bilimleri Anabilim Dalı,50, Adana.
  • Lipkovich I and Smith EP (2002). Biplot and singular value decomposition macros for excel. Department of Statistics Virginia Tech Blacksburg, VA 24061-0439. http://www.jstatsoft.org/v07/i05/paper.
  • Özer MS and Kaya F(2010). Physical, chemical and physicochemical properties of some lentil varieties grown in Turkey. Journal of Food, Agriculture & Environment,8 (3-4) : 610-613.
  • Padovani RM, Lima DM, Colugnati FAB and Rodriguez-Amaya DLB (2007). Comparison of proximate, mineral and vitamin composition of common Brazilian and US food. J Food Comp Anal., 20:733–738.
  • Pekşen E and Artık C (2005). Antinutritional Factors and Nutritive Values of Food Grain Legumes. The Journal of Agricultural Faculty of Ondokuz Mayıs University, 20(2):111-121.
  • Rani V and Grewal RB (2014). Physical and functional properties of six varieties of lentil (Lens culinaris Medik.). Asian Journal Of Dairy And Food Research, 33(2):126-130.
  • Ryan E, Galvin K, O’Connor TP, Maguire AR and O’Brien NM (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum. Nutr., 62:85–91.
  • Salem AA, Bostany E, Nahla A, Samia Al-Askalany A and Thabet HA (2014). Effect of domestic processing methods of some legumes on phytochemicals content and in vitro bioavailability of some minerals. Journal of American Science, 10(12): 276-288.
  • Sandhu JS and Lim ST (2008). Digestibility of legume starches as influenced by their physical and structural properties. ELSEVIER, Carbohydrate Polymers, 71: 245-252.
  • SAS Institute (1998). INC SAS/STAT users’ guide release 7.0, Cary, NC, USA.
  • Shahwar D, Bhat TM, Ansari MYK, Chaudhary S and Aslam R (2017). Health functional compounds of lentil (Lens culinaris Medik): a review. ISSN: 1094-2912, 1532-2386 (Online). DOI: 10.1080/10942912.2017.1287192.
  • Sharif, HR, Zhong F, Anjum FM, Khan MI and Sharif MK (2014). Effect of soaking and microwave pretreatments on nutritional profile and cooking quality of different lentil cultivars. Pakistan Journal of Food Science, 24(4): 186-194.
  • Şehirali S (1988). Yemeklik Dane Baklagiller. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1089, Ders Kitabı:314, Ankara.
  • Toklu F, Biçer BT and Karaköy T (2009). Agro-morphological characterization of the Turkish lentil landraces. African Journal of Biotechnology ,8 (17): 4121-4127.
  • Toklu F, Özkan H, Karaköy T and Coyne CJ (2017). Evaluation of advanced lentil lines for diversity in seed mineral concentration, grain yield and yield components. Tarım Bilimleri Dergisi, 23:213-222.
  • Trowell H, Burkıtt D and Heaton K (1985). Dietary Fibre, Fibre- Depleted Foods and Disease. Academic Press, London, England, 433p.
  • TÜİK (2018). TÜİK 2015. Tarımsal İstatistikleri veri tabanı. T.C. Başbakanlık Türkiye İstatistik Kurumu, Ankara, www.tuik.gov.tr, (Erişim tarihi: 4 Şubat 2019).
  • Umeta M, West CE and Fufa H (2005) Content of Zn, Fe, Ca and their absorption inhibitors in foods commonly consumed in Ethiopia. J. Food Comp. Anal.,18: 803-817.
  • Urbano G, Porres JM, Frias J and Concepeio VV (2007) Nutritional value. In: Yadav SS, McNeil DL, Stevenson PC (eds) Lentil: an Ancient Crop for Modern Times. Springer, Heidelberg, pp. 47–93.
  • Wang N and Daun JK (2006). Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris). Food Chemistry, 95: 493–502.
  • Wang N (2008). Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris). Journal of the Science of Food and Agriculture, 88:885-890.
  • Wang N, Hatcher DW, Toews R and Gawalko EJ (2009). Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). Food Sci. Technol., 42:842-848.
  • Wang N (2014). Quality of western Canadian lentils. Program Manager, Pulse Research. Canadian Grain Commission, 1-14.
  • Yadav SS, Stevenson PC, Rizvi AH, Manohar M, Gailing S and Matelyan G (2007) Uses and consumption. In: Yadav SS, McNeil DL, Stevenson PC (eds) Lentil: an Ancient Crop for Modern Times. Springer, Dordrecht, The Netherlands, pp. 33–46.
  • Yan W and Reid JF (2008). Breeding line selection based on multiple traits. Crop Sci., 48: 417-423.
  • Zia-ul-Haq M, Iqbal S, Ahmad S, Imran M, Niaz A and Bhanger MI (2007). Nutritional and compositional study of Desi chickpea (Cicer arietinum L.) varieties grown in Punjab. Pakistan. Food Chem., 105:1357-1363.
Year 2019, Volume: 36 Issue: 1, 23 - 29, 30.04.2019
https://doi.org/10.13002/jafag4391

Abstract

References

  • Alghamdi SS, Khan AM, Ammar MH, El-Harty EH, Migdadi HM, Abd El-Khalik S M, Al-Shameri AM, Javed MM and Al-Faifi SA (2014). Phenological, nutritional and molecular diversity assessment among 35 introduced lentil (Lens culinaris Medik.) genotypes grown in Saudi Arabia. International Journal of Molecular Sciences. 15: 277-295.
  • AOAC (2005). Official methods of analysis (18th ed.), Association of Official Analytical Chemists, Arlington, VA.
  • Chung HJ, Liu Q, Hoover R, Warkentin TD and Vandenberg B (2008). In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chemistry, 111: 316-321.
  • Coşkuner Y ve Karababa E (1998). Türkiye’de Mercimek Üretim Potansiyeli ve İşleme Teknolojisi. Gıda Dergisi, 23(3):201-209.
  • Demirbaş A (2005). β-Glucan and mineral nutrient contents ofcereals grown in Turkey. Food Chem, 90:773-777.
  • Du S, Jiang H, Yu X, and Jane J (2014). Physicochemical and functional properties of whole legume flour. Food Science and Technology 55: 308-313.
  • Erbaş Köse ÖD, Bozoğlu H and Mut Z (2018). Quality traits of green lentil (Lens culinaris Medik.) cultivars and lines. Yuzuncu Yıl University Journal of Agricultural sciences, 28 (1): 55-61, doi: 10.29133/yyutbd.345154
  • Ezzad Faris MA, Takruri HR and Issa AY (2012). Role of lentils (Lens culinaris L.) in human health and nutrition: a review. Mediterranean Journal of Nutrition and Metabolism, 6(1):3-16, doi 10.1007/s12349-012-0109-8.
  • FAO (2017). Statistical Databases, http://faostat.fao.org/site/567/default.aspx#ancor, (Erişim tarihi: 24 Ocak 2019).
  • Hefnawy TH. (2011). Effect of processing methods on nutritional composition and anti-nutritional factors in lentil (Lens culinaris). Ann. Agric. Sci., 56 (2):57-61.
  • Hoover R, Hughes T, Chung HJ and Liu Q (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Chemistry, 78(4): 489-498.
  • Iqbal A, Khalil IA, Ateeq N and Khan MS (2006). Nutritional quality of important food legumes. Food Chemistry, 97: 331-335.
  • Jood S, Bishnoi S and Sharma A (1998). Chemical analysis and physico-chemical properties of chickpea and lentil cultivars. Nahrung, 42:71-74.
  • Kahraman A (2016). Nutritional components and amino acids in lentil varieties. Selcuk Journal of Agriculture and Food Sciences, 30(1):34-38.
  • Karaköy T, Erdem H, Baloch FS, Toklu F, Eker S, Kilian B and Özkan H (2012). Diversity of macro- and micronutrients in the seeds of lentil landraces. The Scientific World Journal, 1-9. doi:10.1100/2012/710412.
  • Karayel R (2012). Samsun’da ekilen bezelye genotiplerinin bazı fizikokimyasal özelliklerinin belirlenmesi ve ıslah materyali olarak uygunluğunun değerlendirilmesi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Tarla Bitkileri Anabilim Dalı, Samsun, 119s.
  • Kaya F (2010). Ülkemizde yetiştirilen bazı mercimek çeşitlerinin bileşimlerinin belirlenmesi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Bilimleri Anabilim Dalı,50, Adana.
  • Lipkovich I and Smith EP (2002). Biplot and singular value decomposition macros for excel. Department of Statistics Virginia Tech Blacksburg, VA 24061-0439. http://www.jstatsoft.org/v07/i05/paper.
  • Özer MS and Kaya F(2010). Physical, chemical and physicochemical properties of some lentil varieties grown in Turkey. Journal of Food, Agriculture & Environment,8 (3-4) : 610-613.
  • Padovani RM, Lima DM, Colugnati FAB and Rodriguez-Amaya DLB (2007). Comparison of proximate, mineral and vitamin composition of common Brazilian and US food. J Food Comp Anal., 20:733–738.
  • Pekşen E and Artık C (2005). Antinutritional Factors and Nutritive Values of Food Grain Legumes. The Journal of Agricultural Faculty of Ondokuz Mayıs University, 20(2):111-121.
  • Rani V and Grewal RB (2014). Physical and functional properties of six varieties of lentil (Lens culinaris Medik.). Asian Journal Of Dairy And Food Research, 33(2):126-130.
  • Ryan E, Galvin K, O’Connor TP, Maguire AR and O’Brien NM (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum. Nutr., 62:85–91.
  • Salem AA, Bostany E, Nahla A, Samia Al-Askalany A and Thabet HA (2014). Effect of domestic processing methods of some legumes on phytochemicals content and in vitro bioavailability of some minerals. Journal of American Science, 10(12): 276-288.
  • Sandhu JS and Lim ST (2008). Digestibility of legume starches as influenced by their physical and structural properties. ELSEVIER, Carbohydrate Polymers, 71: 245-252.
  • SAS Institute (1998). INC SAS/STAT users’ guide release 7.0, Cary, NC, USA.
  • Shahwar D, Bhat TM, Ansari MYK, Chaudhary S and Aslam R (2017). Health functional compounds of lentil (Lens culinaris Medik): a review. ISSN: 1094-2912, 1532-2386 (Online). DOI: 10.1080/10942912.2017.1287192.
  • Sharif, HR, Zhong F, Anjum FM, Khan MI and Sharif MK (2014). Effect of soaking and microwave pretreatments on nutritional profile and cooking quality of different lentil cultivars. Pakistan Journal of Food Science, 24(4): 186-194.
  • Şehirali S (1988). Yemeklik Dane Baklagiller. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1089, Ders Kitabı:314, Ankara.
  • Toklu F, Biçer BT and Karaköy T (2009). Agro-morphological characterization of the Turkish lentil landraces. African Journal of Biotechnology ,8 (17): 4121-4127.
  • Toklu F, Özkan H, Karaköy T and Coyne CJ (2017). Evaluation of advanced lentil lines for diversity in seed mineral concentration, grain yield and yield components. Tarım Bilimleri Dergisi, 23:213-222.
  • Trowell H, Burkıtt D and Heaton K (1985). Dietary Fibre, Fibre- Depleted Foods and Disease. Academic Press, London, England, 433p.
  • TÜİK (2018). TÜİK 2015. Tarımsal İstatistikleri veri tabanı. T.C. Başbakanlık Türkiye İstatistik Kurumu, Ankara, www.tuik.gov.tr, (Erişim tarihi: 4 Şubat 2019).
  • Umeta M, West CE and Fufa H (2005) Content of Zn, Fe, Ca and their absorption inhibitors in foods commonly consumed in Ethiopia. J. Food Comp. Anal.,18: 803-817.
  • Urbano G, Porres JM, Frias J and Concepeio VV (2007) Nutritional value. In: Yadav SS, McNeil DL, Stevenson PC (eds) Lentil: an Ancient Crop for Modern Times. Springer, Heidelberg, pp. 47–93.
  • Wang N and Daun JK (2006). Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris). Food Chemistry, 95: 493–502.
  • Wang N (2008). Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris). Journal of the Science of Food and Agriculture, 88:885-890.
  • Wang N, Hatcher DW, Toews R and Gawalko EJ (2009). Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). Food Sci. Technol., 42:842-848.
  • Wang N (2014). Quality of western Canadian lentils. Program Manager, Pulse Research. Canadian Grain Commission, 1-14.
  • Yadav SS, Stevenson PC, Rizvi AH, Manohar M, Gailing S and Matelyan G (2007) Uses and consumption. In: Yadav SS, McNeil DL, Stevenson PC (eds) Lentil: an Ancient Crop for Modern Times. Springer, Dordrecht, The Netherlands, pp. 33–46.
  • Yan W and Reid JF (2008). Breeding line selection based on multiple traits. Crop Sci., 48: 417-423.
  • Zia-ul-Haq M, Iqbal S, Ahmad S, Imran M, Niaz A and Bhanger MI (2007). Nutritional and compositional study of Desi chickpea (Cicer arietinum L.) varieties grown in Punjab. Pakistan. Food Chem., 105:1357-1363.
There are 42 citations in total.

Details

Primary Language Turkish
Journal Section Research Articles
Authors

Özge Doganay Erbaş Köse This is me

Hatice Bozoğlu This is me

Zeki Mut This is me

Publication Date April 30, 2019
Published in Issue Year 2019 Volume: 36 Issue: 1

Cite

APA Erbaş Köse, Ö. D., Bozoğlu, H., & Mut, Z. (2019). Mercimek Genotiplerinin Kimyasal, Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Değerlendirilmesi. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 36(1), 23-29. https://doi.org/10.13002/jafag4391