Lentil (
Lens culinaris
Medic.) is a pulse crop that belongs to the family Leguminosae.
Lentils are rich in proteins, have 18 of the 20 amino acids including all 8 essential amino
acids and provide a number of essential minerals and vitamins. Thus, lentils occupy an
important place in the human diet, especially in developing countries, as a rich source
of protein, vitamins and minerals. Although in many developing countries in Asia rice
contributes significantly to human daily energy and nutritional requirements, its amino
acid profile shows that rice lacks some essential amino acids. Therefore, given their
rich composition of amino acids, lentils could act as an ideal supplement for rice-based
diets. Although all red lentils are imported, they are the most widely consumed pulse
among Sri Lankans. Red lentil consumption levels are significantly greater in the estate
sector where the prevalence of under nutrition is high. Thus, this review was undertaken
to understand the potential role of lentils in the Sri Lankan diet and how lentils can
potentially be utilized to meet the nutritional needs of Sri Lankans. The study was based
on an extensive literature review and information obtained through personal interviews
with key participants in the red lentil industry of Sri Lanka. It was evident that red
lentils are a rich source of nutrients, especially micro-nutrients, but their bioavailability
is poor due to the presence of multiple anti-nutritive factors such as protease inhibitors,
phenolic compounds and phytates. Although bioavailability of nutrients can be
enhanced by changing food processing techniques, fortification and bio-fortification,
lentil cooking patterns in Sri Lanka pose difficulties in adopting changed food
processing techniques and fortification. Thus, bio-fortification would be the most viable
option for enhancing nutrient availability in lentils. Since Sri Lanka does not produce
lentils, such initiatives may have to be undertaken in exporting countries or in
collaboration with international agricultural research centres. Any strategic investments
in breeding new lentil varieties with high bioavailability would provide exporting
countries a unique competitive edge in export markets. Such improvements would meet
the nutritional needs, not only of Sri Lankans, but also of millions other Asian
consumers who face similar nutritional challenges.
