Determination of the composition of some lentil varieties grown in our country

In this study, 10 different lentil varieties (Sazak 91, Kayı 91, Kafkas, Çiftçi, Özbek, Fırat 87, Çağıl, Seyran 96, Altıntoprak and Yerli Kırmızı) that are grown in our country were used and their certain physical (1000 grains weight, hectoliter weight, and sieve size analysis), chemical (moisture, crude protein, starch, crude lipid, crude fiber, ash, and potassium, phosphorus, calcium, magnesium, iron and zinc contents) and physicochemical properties (hydration capacity and cooking time) were determined. Findings from the study can be summarized as follows:Here are the findings for lentil samples: 1000 grains weights vary between31.39 (Altıntoprak) and 53.4 g (Kayı 91), hectoliter weights vary between 77.8 (Sazak 91) and 85.3 kg (Özbek); moisture, protein, starch, lipid, ash and fiber contents found respectively: between 7.2% (Fırat 87) and 11% (Sazak 91), between 26.66% (Fırat 87) and 27.85% (Sazak 91), between 38.3% (Seyran 96) and 54% (Fırat 87), between 0.76% (Kayı 91) and 1.44% (Seyran 96), between 2.13% (Kayı 91) and 3.42% (Sazak 91), and between 3.8% (Kayı 91) and 6% (Kafkas and Özbek); potassium contents between 2853.3 (Kayı 91) and 4629.7 mg/kg (Altıntoprak), phosphorus contents between 573.5 (Özbek) and 1352.8 mg/kg (Kayı 91), calcium contents between 536.3 (Seyran 96) and 2166 mg/kg (Özbek), magnesium contents between 458 (Kayı 91) and 725.5 mg/kg (Altıntoprak), iron contents between 72.4 (Kayı 91) and 310.3 mg/kg (Çiftçi), zinc contents between 12.8 (Kayı 91) and 38.9 mg/kg (Fırat 87); hydration capacities vary between 0.028 (Fırat 87) and 0.053 g/seed (Kayı 91), cooking period values vary between 15.2 (Fırat 87) and 23.9 minutes (Çiftçi).It was concluded that there is a significant difference (p<0.05) in respect of the properties examined among lentil varieties and that variety factor affects the discussed lentil properties prominently, Altıntoprak and Özbek varieties are the ones that are the richest in respect of mineral substance composition, that Fırat 87 lentil variety is shorter cooking time compared to other lentil varieties and that it becomes ready for consumption.