Lentils bran

Common Name: Lentil, red dahl, Mosur dhal, lentilha, Masoor Bhushi

Scientific Name: Lens culinaris L

Feed categories:  Plant products and by-products

Physical Characteristics:

Brown, green, yellow, red or black-lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors. They're easily cooked in 5–20 minutes, which like soaking reduces their anti-nutrient content.

Production/Availability:

The compound consists primarily of the broken pieces of endosperm including germ and a portion of husks obtained as by-product during the processing of pulse grains for human consumption. The compound is valued as a concentrate feed due to being comparatively low in fibre and more in energy and protein content comparison with roughage. Generally, Masoor bran are high in CP and low in TDN value than that of the parent pulse grain. The CP value of Masoor bran varies from 15-20% and TDN value ranges from 55-65%.