Nutritional Composition and Bioactive Profile of Lentil (Lens culinaris Medikus): Effect of Variety and Germination Stages

This study was conducted to characterize the nutritional profile of three lentil varieties (Lens culinaris Medikus) from Madagascar, coral, green, and black, and to determine the effects of germination stage on their nutritional and functional properties. Chemical analyses during germination measured macro and micronutrient contents, individual polyphenols, tannins, and antioxidant activities. Antifungal and antimicrobial activities were evaluated using the Broth Microdilution Method. The results showed that the crude protein content represents almost a quarter of the total composition on a dry matter basis, reaching 29.77 ± 0.01 g /100 g after germination. Carbohydrates remained at 53.89 ± 0.11 g/100 g, and lipids were at a low rate. Essential minerals were present, with particularly high levels of K (107.20 ± 0.02 mg/100g to 115.08 ± 0.06 mg/100g) and Mg (96.75 ± 0.47 mg/100 g to 104.87 ± 0.06 mg/100g), which increased after germination. The results indicated that lentils had anti-nutritional factors, but with acceptable quantities. The antimicrobial activities revealed that, after germination, lentils were highly effective against Escherichia coli and Salmonella. The study highlights significant differences (p ˂ 0.05) in the nutritional composition of the three varieties and demonstrates that germination enhances their nutritional and functional potential.