Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Clifford Hall


Lentil (Lens culinaris) is an edible pulse and is a nutritious legume. The nutrient value and the application of lentils in other food resources have been well documented. However, there exists a lack of studies that focus on the storage impact of pulses on lentil composition and functionality. The focus of most studies has been on the composition of lentils while the composition relative to and functionality of stored lentils has not been sufficiently evaluated. Therefore, the objective of this research was to determine the effect of storage conditions on the nutrient composition and the functional properties of lentils. Four varieties of lentil (i.e., Avondale, CDC Richlea, CDC Maxim, and Pardina) were stored at room temperature (21-22 °C) and 40 °C and different relative humidity (40% and 55%) in sealed containers for 360 days. Statistical analysis using multivariate analysis of variance (MANOVA) and analysis of variance (ANOVA) showed that lentils were impacted by different storage conditions. Over 360 days, there was higher starch content (%) of lentil flours stored at high temperature HT, (40℃) while lower protein content was observed in the samples stored under diverse storage conditions. Increasing days of storage resulted in water-holding capacity of lentil flour stored at (HT, 40 ℃) and high relative humidity (HRH, 55 %). With increasing days of storage, lentils stored under 40 % and 55% RHs at 40 °C had significant color change, where all varieties tended to have a darker color after 360 days of storage suggesting enzymatic browning of the lentil seeds. Storage impacted the starch functionality (i.e., lower final viscosity, setback viscosity, gel strength; higher peak viscosity compared to the control sample). Therefore, increasing days of storage, and high temperature and relative humidity were observed to be the harshest storage conditions. The outcome of this study shows that storage conditions can substantially impact the nutrient profile and functionality of lentil flours and provided producers with knowledge of how quality is affected by storage. Based on this study, storage of lentils with low relative humidity (40 %) and low temperature (21 °C) is suggested for long-term storage.

Library of Congress Subject Headings

Lentils -- Storage.
Lentils -- Composition.
Lentils -- Analysis.
Lentils -- Effect of temperature on.

Number of Pages



South Dakota State University

Included in

Food Science Commons



Rights Statement

In Copyright