Chapters 8.52

8.52-Lentil value addition

Kris Kang , University of Guelph, Canada

Suggested citation for this chapter.

Kang,K. (2022) Lentil value addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Introduction

Lentils (Lens culinaris) are high in protein, vitamins and minerals while also containing high amounts fibre and low amounts of fat. Lentils lower cholesterol and lipids while also reducing the chance of type 2 diabetes and colon cancer (Jarpa-Parra, 2018). Lentils are grown on the Indian subcontinent, West Asia, North Africa, Sudan, Yemen, Ethiopia, Eritrea and South America, with half of the cultivated land globally for lentils found in South Asia (Gahoonia, Ali, Sarker, Rahman & Erskine 2005). This chapter will discuss two post-harvest value additions that subsistence farmers can adopt, lentil cereal and lentil-based protein supplements.

Lentil cereal

Breakfast is known as the most important meal of the day and nutritionists note that starting one’s day with a complete breakfast can improve human health. In 1970 Helen Crawley did a study on 16-17 year olds that eat breakfast cereals compared to those who do not. The study found that the ones who consumed any breakfast cereal had a significantly lower intake of fat as well as a higher intake of micronutrients (Leeds, 1993). Having lentil incorporated in the cereal will create a healthy well balanced breakfast. Farmers often grow wheat on their farm which makes cereal a very intelligent option as they merely just have to combine the two to have a breakfast cereal. The next step for farmers is to create a box that looks trendy and desirable. With a bright box and clever name this cereal can soar to daring heights once it hits the market. The cost of boxes is not very high. Cardboard made of recycled materials is a great option because it is not only environmentally friendly but also saves the producer money. The farmer must cook the lentil post-harvest then properly dry it out. After this the smallholder farmer must mix the lentils with other products to make a cereal. Growing fruit crops to mix into the cereal is an excellent way to add another element of taste and nutrition. The farmer can purchase cardboard through alibaba for a low cost and design it in a colourful manner that not only portrays a delicious fruity cereal, but also a nutritious one. Using all natural products will only further the interest of consumers. Lentils are sold on Alibaba for approximately $700 per ton which makes the profit margin less for the raw commodity then it would be with the value addition. In Canada, the average box of cereal sells for around $5, and has the approximate dimensions of 12 by 10 inches. Cardboard can be purchased at a price of $0.75 per square feet (https://www.alibaba.com/product-detail/Custom-size-industrial-and-food-usage_60714521400.html?spm=a2700.7724838.2017115.1.720e2350Qc8sJk). At these costs, this value addition can be very profitable after the initial costs. It is unrealistic for an individual smallhold household to produce this product, but a farmer cooperative or farmer association may be more realistic. The target market for this product would be the local tourist industry, since Western-type breakfast cereals may not be part of indigenous diets. Vegans may also have interest due to the animal free protein content of this product.

Lentil-based protein supplements

Furthermore, protein helps repair damaged muscles at a quick rate. There are many diets that suggest using protein shakes as meal replacements especially in the morning increasing the amount purchased and used. A common issue with people who workout regularly is hypertension, due to the rise of blood pressure when lifting weights. Lentils also help in this aspect as there has been links to them reducing hypertension. The study confirmed that lentils help cardiovascular health which directly helps blood pressure and hypertension (Hanson, Taylor, Wu, Anderson & Zahradka 2016). This protein supplement can be used as a low cost solution to combat malnutrition caused by protein deficiencies. Many people living in developing nations do not receive the daily nutrients they need to ensure their bodily functions are being performed properly. Organizations such as the Red Cross and others may invest into this business because it allows them to care for a large amount of people in an affordable and efficient manner. These organizations may even wish to add other essential nutrients to the supplement. It is not realistic for an individual subsistence farmer to undertake such a collaboration, but it could be facilitated by local or international NGOs. Not only could the supplement be sold in large containers, but with the interest of charitable programs, they can be packaged in single serving sized tea bags or a simple package similar to packs of sugar received with coffee. The process for making the powder would be very simple. Once the lentil is harvested it must be cooked to begin the process. Then the lentil must be dried and crushed into a powder substance. The tool needed for this is a mortar and pestle. A mortar and pestle also known as a mortar grinder, is a tool used globally for crushing ingredients into a powder based substance. A mortar grinder is a very efficient way for farmers to crush seeds and other ingredients they may want to infuse in their creation. Additionally, it can be created as a low cost solution due to the simplicity of the design. After completing the processed product, the farmer must have an air-tight container to prevent bacteria from entering and to also prevent the powder from getting out. This will be the hard part for a low cost however a container as simple as a bottle of water can be used. Ideally a peanut butter jar or jelly jar should be used in order to add a stylistic aspect of the product for sales purposes. As stated earlier cardboard is an affordable resource that can be used at a low cost of $0.75 per square feet. Labels can be created for the product at a cost of $0.10-$1.00 depending on quantity and size. Storage life for red lentils is relatively long which is needed for protein powders as they often sit on store shelves and in consumers’ cabinets for long periods of time. In this study there was only visible signs of mold on the sample stored at 40 degrees celsius (Sravanthi, Jayas, Alagusundaram, Chelladurai & White 2013). This is well above room temperature at 20-25 degrees celsius which is what it would regularly be stored in. The study also found that there was no loss of protein over the storage time which is excellent considering it is a protein supplement (Sravanthi, Jayas, Alagusundaram, Chelladurai & White 2013)

Conclusion

Overall, lentils are a versatile legume that can replace meat in humans diet as a rich source of protein, while offering other essential nutrients at the same time. Lentils help reduce risk of diseases such as colon cancer, type 2 diabetes, and hypertension, making these legumes have numerous amounts of health benefits. Selling crops as a raw commodity does not offer enough profit.As a result subsistence farmers need to use value addition ideas for lentils in order to maximize their potential returns for their labour.

Helpful Links

https://dir.indiamart.com/search.mp?ss=mortar+and+pestle

https://www.indiamart.com/proddetail/corrugated-cardboard-13775020588.html

https://www.alibaba.com/product-detail/Custom-size-industrial-and-food-usage_60714521400.html?spm=a2700.7724838.2017115.1.720e2350Qc8sJk

https://www.youtube.com/watch?v=sGM_6nBM4z8

References

1. Gahoonia, T. S., Ali, O., Sarker, A., Rahman, M. M., & Erskine, W. (2005). Root traits, nutrient uptake, multi-location grain yield and benefit-cost ratio of two lentil (lens culinaris, medikus.) varieties. Plant and Soil, 272(1-2), 153-161. doi:10.1007/s11104-004-4573-x

2. Hanson, M. G., Taylor, C. G., Wu, Y., Anderson, H. D., & Zahradka, P. (2016). Lentil

3. consumption reduces resistance artery remodeling and restores arterial compliance in the spontaneously hypertensive rats. The Journal of Nutritional Biochemistry, 37,

4. 30-38. doi:10.1016/j.jnutbio.2016.07.014

5. Jarpa‐Parra, M. (2018). Lentil protein: A review of functional properties and food application. an overview of lentil protein functionality. International Journal of Food Science & Technology, 53(4), 892-903. doi:10.1111/ijfs.13685

6. Leeds, A. R. (1993). Breakfast: ‘No business before breakfast…‥breakfast first, business next.’. Journal of Human Nutrition and Dietetics, 6(3), 201-203. doi:10.1111/j.1365-277X.1993.tb00363.x

7. Sravanthi, B., Jayas, D. S., Alagusundaram, K., Chelladurai, V., & N.D.G. White. (2013). Effect of storage conditions on red lentils. Journal of Stored Products Research, 53, 48-53. doi:10.1016/j.jspr.2013.01.004