Antinutrient removal in yellow lentils by malting.

Both flours were used to prepare fresh egg-pastas essentially devoid of oligosaccharides, and low in phytate (4.6-6.0 mg/g) and in vitro glycemic index (38-41%). However, the cooking quality of the fresh egg pasta made of malted Moroccan lentil flour was higher for its higher crude protein content and lower water solubility index. This article is protected by copyright. All rights reserved.