The proximate composition, mineral constituents and amino acid profile of four important
legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their …

The grain diameter and weight are important traits in lentil influencing grain yield, cooking
time and consumer preference. In this study association mapping panel of ninety-six diverse …

Lentil is a good source of protein, dietary fibre and essential minerals and therefore, has the
potential to be used as a staple food crop for eradicating the hidden hunger. Lentil genetic …

The present investigations were carried out to derive information on heterosis, combining
ability, stability and some quality parameters in a series of CGMS-based pigeonpea hybrids …

This chapter on lentil briefly covers the following: physico-chemical properties and cooking
quality, food uses (salad, soup, dal, khichri, vegetable, and snacks), processing methods …

The success of good breeding program usually depends upon the genetic variability present
in the breeding materials, however, spatial and temporal studying on the amount, kind and …

Red lentil of three initial different moisture contents of 9.62%, 10.07%, 11.31% wb, was
stored for 2 months after different postharvest treatments, including storage at two …

The experimental materials comprised of 1 02 pigeon pea hybrids (F,) along with check
(BSMR 736) were derived by crossing three CMS-lines (ICPA 2043, ICPA 2047 and ICPA …

ABSTRACT Smallholder farms in South Asia are rapidly adopting herbicides for labour
saving weed control in crops but effective weed management technologies have not been …

Red lentil (Lens culinaris), an important pulse crop in Canada, is mainly consumed as split
or whole cotyledon (“football”) with the seed coat removed by dehulling to improve cooking …