Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought-stressed plants.

The results demonstrated that Si supplementation can improve the nutritional and sensory properties of seeds. This study offers an innovative approach in sensory analysis coupled with biometrics to accurately assess a consumer's preference towards tested samples. In the future, the results of this study will help in making a predictive model for sensory traits and nutritional components in seeds using machine-learning modelling techniques. © 2020 Society of Chemical Industry.