Masoor Gota

Leveraging on our vast industrial experience, we are engaged in providing Masoor Gota that has relatively higher content of protein, carbohydrate and calories compared to other legumes. This is processed in compliance with the industry standards under the guidance of skilled professionals. The offered Masoor Gota is appreciated for impeccable taste, aroma, low cholesterol and longer shelf life, and is thereby extensively used to prepare various culinary dishes and sweets. To meet the varied needs of the client, we offer this agro product in various packaging options. Common Names : Lentil (English), Adas (Arabic), Mercimek (Turkey), MESSER (Ethopia), Masoor (India), Heramame (Japanses) Uses : Lentil is a nutritious food legume. It is mostly eaten as Dall, (split Lentil). The primary product is the speed which has a relatively higher contents of protein, carbohydrate, and calories compared to other legumes and is most desired crop because of its high average protein content and fast cooking characteristic in many Lentil producing regions It can be used as main dish side dish in salads. Seeds: can be fried and seasoned for consumption Flour: can be used to make soups, stews, purecs, and mixed with cereals to make bread and cakes and as food for infants. (Williams and Singh.1988). Quality Parameters : Protein concentration of Lentils reportedly range from 22-34.6% and 100 grams of dried seeds contain 340'346 g. calories 12% Moisture 20.29 protein, 0.69 fat, 65.0 g total carbohydrate, about 4.g fiber, 2,1 g ash, 68 mg.ca, 325 mg .p, 7.0 mg Fe, 29 mg Na,780 mg K, 0.46 mg thiamine, 0.33 mg riboflavin, 1.3 mg niacin (Adsule et al., 1989, Muechlbauer et al. 1985). Among the season Legume crops, Lentil is the richest in the important amino acids(Lysine, arginine, leucine, and sulpher containing amino acids) (Williams et al.1994). The starch content ranges from 35-53% in the seed and 42% in dry matter while amylose varies from 20-7 to 38.5% of the seed starch. (Huisman and -van der poel.1994;Hulse, 1994). "One Hundred grams of decoraticated Lentilseed contain 344 calories 9.9% moisture, 25.8 g protein 1.89 fat, 58.8 g total carbohydrate, 0.9fiber, 3,7 g ash, 24 mg. Ca 271 mg. P. 10.6 mg Fe,0.47 mg thiamine, 0.21 mg ribolflavin and 5 mg nicin, Lebtils are good source of vitamin- B's containing per 100 g: 0.26 mg thiamine, 0.21 mg riboflavin, 1.7mg hictinic acid, 223 mg choline, 107 mg folic acid, 130 mg inositol, 106 mg pantothenic acid, 13.2mg biotin, and 0.49 mg pyridoxine Vitamins except folic and pantothemic acids, increase markedly during Sprouting. Dry Lentil Husks contain. 11.1% protein (1.3% digestable ) 0.7% fat, 47.5% carbohydrate, 25.6% fiber and 3.1% ash" (Duke 1981) " About 90% of Lentil protein is found in the cotyledons with albumins and globulins being mj0or fractions Digestibility coefficientls for Lentil are relatively high and range from 78-93%, while biological values range from 32-58% ) Oeie,palmitic & linoeic are the dominant fatty acids" (Hulse. 1994) Origin : Lentils probably originated in the Near east and Rapidly spread to Egypt. Central and southern Europe, the Mediterranean basin, ethopia, Afghanistan, India & Pakistan, China and later to the New world including Latin America (cubero, 1981, Duke 1981 Ladizinsky, 1979). It is probably the oldest of grain Leagumes to be domesticated (Bahl et. Al. 1993). It is now cultivated in most subtropical and also in the Northern hemisphere such as Canada and pacific Northwest Regions.