Determination of extractive substances of lentil variety luhanchanka

Abstract

Lentil (Lens culinaris Medik.) is mainly grown as a forage crop. Its flour is used to make soups, stews, purees, mixed with cereals to bake bread and cakes, and the lentil is also included in child nutrition, since it does not accumulate harmful substances from the environment (toxic elements, nitrates, radionuclides). In many countries, the lentil consumed in casseroles and as a meat substitute in vegetarian diets. Lentil seeds are a great source of protein, and they are also rich in important vitamins, minerals, soluble and insoluble dietary fiber. The lentil is also widely used in folk medicine: internally for treatment of bladder stones, neuroses, poisoning, constipation and externally – for burns and dermatitis. In addition, this plant is a valuable green manure. The husks, dried leaves and stems of lentil are utilized as livestock feed. All these factors contribute to the fact that in some countries the lentil is grown at the same economic level as cereals. Its cultivation is more environmentally friendly, since it increases soil fertility due to nitrogen-fixing nodules on the roots of the plant.