DISTRIBUTION, USE AND SIGNIFICANCE OF FOOD LENTIL (LENS CULINARIS MEDIK.)
DOI:
https://doi.org/10.32782/1998-6475.2023.54.65-72Keywords:
origin, sown areas, productivity, biochemical composition, food and fodder culture, biological nitrogenAbstract
The analysis of literary data on the origin of Lens culinaris Medik., global cultivation areas and production, distribution in Ukraine, significance as a food, fodder, technical, and cover crop, and its usage in agriculture for soil improvement through biological nitrogen fixation is provided. It is noted that large-seeded lentils originate from the Mediterranean and are primarily used for food purposes. The native regions of small-seeded lentils are Southwestern Asia, Iran, and Afghanistan, where it is employed as a fodder crop. The top 10 countries leading in food lentils global production are Canada, India, Australia, Turkey, the USA, Africa, Oceania, and Europe (Slovakia, Spain, and Romania). In Ukraine, lentils are cultivated in the Poltava, Kharkiv, Sumy, Vinnytsia, and Ternopil regions. The increase in cultivation areas on a global and European scale is linked to the high cost-effectiveness and crop profitability. It is demonstrated that the widespread application of the crop is associated with the biochemical composition of the grain and vegetative organs. Lentil grain contains 24.6–35% protein, 63.4% carbohydrates, 2.7% ash, and 1.1% total fat, along with amino acids, bioactive substances, macroelements and microelements (iron, boron, manganese, molybdenum, selenium, zinc, copper), a range of vitamins (B1, B3, B5, B6, folic acid, vitamin C), is characterized by dietary properties, and is an effective measure in the prevention of many diseases. Lens culinaris assimilates up to 80 kg/ha of nitrogen from the atmosphere in symbiosis with nodule bacteria and leaves 90–120 kg/ha of biological nitrogen in the soil after harvest, making it a promising leguminous crop for organic farming.
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