Evaluating the breeding potential of cultivated lentils for protein and amino acid concentration and quality

Evaluating the breeding potential of cultivated lentils for protein and amino acid concentration and quality

This experiment uses near-infrared reflectance spectroscopy (NIRS) measurements calibrated against the official methods to determine the percent composition on a dry matter basis of protein and various amino acids in ground / whole Lentil samples. The NIRS measured Alanine, Arginine, Aspartic Acid, Cysteine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Valine, as well as, crude protein content. The experiment focused on individual samples from the Lentil Diversity Panel to elucidate varietal differences with each sample being specific to a single variety.

 

 

 

Published Materials
  1. Wright, DM, Neupane, S, Heidecker, T, et al. Understanding photothermal interactions will help expand production range and increase genetic diversity of lentil (Lens culinaris Medik.). Plants, People, Planet. 2021; 3: 171– 181. https://doi.org/10.1002/ppp3.10158
  2. Hang J, Shi D, Neufeld J, Bett KE, House JD.Prediction of protein and amino acid contents in whole and ground lentils using near-infrared reflectance spectroscopy..LWT. 2022; 165:113669.
Metadata
Year(s)
2019-2023
Research Category
Breeding & Genetics
Collaborator(s)
Department of Plant Sciences and Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada Department of Food and Human Nutritional Sciences, Faculty of Agriculture and Food Science, University of Manitoba, Winnipeg, MB, Canada
Funding Agencies
Funding is provided as part of EVOLVES: Enhancing the value Lentil variation for ecosystem survival by the following funding agencies:
Phenotype Experiment
Location(s) of Field Trials
Sutherland and Rosthern Canada
Germplasm Collection 
Associated Datasets
The following datasets are related to the current experiment:

Supplemental_table_01