The art of submerging lentils in water: Soaking

Authors

  • Yuliza Guadalupe Morales Herrejón Programa Institucional de Maestría en Ciencias Biológicas, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México. https://orcid.org/0009-0002-8722-3348
  • Liliana Márquez Benavides Instituto de Investigaciones Agropecuarias y Forestales, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México. https://orcid.org/0000-0003-3738-6608
  • Berenice Yahuaca Juárez Facultad de Químico Fármacobiología, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México. https://orcid.org/0000-0002-0987-2898

DOI:

https://doi.org/10.35830/mcya.vi24.473

Keywords:

Imbibition, legumes, hydration

Abstract

Lentils have been part of the human diet for thousands of years. They offer important nutritional benefits, although they also harbor anti­nutritional compounds that affect nutrient availability and digestibility. Lentils, before being cooked to be consumed, are commonly submerged in water. This condition called soaking goes beyond simple hydration, influencing the culinary quality of these legumes, eliminating anti­nutritional compounds and improving the bioavailability of its nutrients

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Author Biographies

Yuliza Guadalupe Morales Herrejón, Programa Institucional de Maestría en Ciencias Biológicas, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México.

Student of the Institutional Master's Program in Biological Sciences, UMSNH. Food Biotechnology Thematic Area

Liliana Márquez Benavides, Instituto de Investigaciones Agropecuarias y Forestales, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México.

PhD in Environmental Biosciences from the University of Strahclyde, United Kingdom. Full-time research professor at the Institute of Agricultural and Forestry Research, of the Michoacana University of San Nicolás de Hidalgo. Member of the National System of Researchers Level I. His research interests are solid waste management, studies of the agave-mezcal production chain. Honorary state researcher at the Institute of Science, Technology and Innovation of the State of Michoacán.

Berenice Yahuaca Juárez, Facultad de Químico Fármacobiología, Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Michoacán, México.

Doctor in Advanced Technology from the National Polytechnic Institute, CICATA-Querétaro, Mexico. Full-time research professor at the Faculty of Chemical Pharmacobiology, Universidad Michoacana de San Nicolás de Hidalgo, Prodep profile. His research interests are security, sustainability and food sovereignty, management of food matrices of legumes, cereals and fruits.

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Portada Milenaria, Ciencia y arte No. 24

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Published

2024-12-10

How to Cite

Morales Herrejón, Y. G., Márquez Benavides, L., & Yahuaca Juárez, B. (2024). The art of submerging lentils in water: Soaking. Milenaria, Ciencia Y Arte, (24), 28–31. https://doi.org/10.35830/mcya.vi24.473

Issue

No. 24 (2024)

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Artículos

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