Infrared-heated lentils more nutritious and ‘greener’ to process

University of Saskatchewan (USask) researchers have uncovered a new, more energy-efficient way to process lentils, making them more nutritious and digestible.

Combining heat from microwaves and infrared energy, these lentils could have more value for consumers, food processors, ingredient manufacturers, and producers.

Processing red lentils with a specialized combination infrared microwave system, the USask research team was able to substantially improve how easily these lentils could be digested.

USask doctoral student Mehdi Foroushani is the first author of the study published in the journal Food Chemistry Advances.