Promising lentil varieties for the production of snack products in Ukraine

Abstract

This article presents the results of a comprehensive study of agronomic and technological characteristics of eleven food-grade lentil cultivars registered in the State Register of Plant Varieties of Ukraine, with the aim of assessing their potential for use in the production of plant-based snack products. In the context of the growing demand for high-protein and natural foods, interest in locally cultivated legumes, particularly lentils, as a functional ingredient in snack technologies is increasing. The cultivars were compared according to four key criteria: yield, vegetation period duration, protein content, and drought tolerance level. Data were obtained from the archives of the “Sort” information and reference system and official varietal descriptors. The results revealed significant variability among cultivars across all parameters. The highest values in terms of overall agronomic and technological suitability were demonstrated by cultivars Yes Maximum, Blondie, and SNIM 18, which combine high yield (up to 2.81 t/ha), elevated protein content (up to 29.5%), high drought resistance (8 points), and short or moderate vegetation periods. These characteristics are critical for the industrial application of lentils in extrusion or baking processes, as they determine the economic viability of production, texture stability, water retention, and nutritional density of the final product. The article discusses the relationship between raw material quality and finished product properties, using the example of low-end and premium extruded snack products made from corn, cereals, and legumes. This comparison emphasizes the importance of both varietal traits and post-harvest processing technologies. The study also outlines future research directions, including the examination of nutrient profiles in the leading cultivars, particularly fiber, iron, zinc, folic acid, and antinutritional compounds (such as phytates and tannins), as well as the effects of germination, fermentation, and extrusion on their chemical composition and nutrient bioavailability. The presented results provide a solid foundation for the development of innovative lentil-based snack technologies adapted to the Ukrainian market, combining high nutritional value, stable quality, and cost-effective production.