Lentil Pod Coat Valorisation: Physicochemical, phytochemical and FTIR analysis of its powder for potential application in food industry

• Lentil pod coats dried at 40, 50, and 60°C using three different dryers to 3% and 9% final m.c. • Lentil pod coat powder with 3% m.c. Drying using RTD at 40°C showed the best results. • The sample powders showed high mineral, fibre and bio-active components • FTIR spectra indicate homogeneity in grinding and the presence of fibre, pectin and phenolic compounds. • Physical properties studied also found powders compatible for industrial applications. This study investigates the best drying technique and temperature combination for obtaining lentil pod coat powder using a through-flow dryer (TFD), tray dryer (TD), and recirculatory tray dryer (RTD). The freshly harvested and field-dried pod coats were dried at 40°C(T1), 50°C(T2), and 60°C(T3) to final moisture contents(m.c.) of 9%(d.b.) and 3%(d.b.), respectively. The samples were ground, and the sample powders were further analysed for their physicochemical, phytochemical, and structural properties. The sample dried using RTD 40°C with 3% moisture showed better results with increased density, better retention of polyphenols and flavonoids, and more desirable functional characteristics in comparison to tray-dried and flow-dried samples. FTIR spectra of samples showed a significant degree of similarity, with the presence of common functional groups such as O single bond, H and C double bond, O vibrations indicating uniformity in the grinding process with the presence of fibre (cellulose and hemi-cellulose), phenolic compounds, pectin and proteins. The high ash content and crude fibre content make lentil pod coat powder a valuable raw material for food products like rusks, nachos, biscuits, fortified breads and other bakery and RTE products, providing both nutritional value and an effective technique for the valorisation of this agricultural by-product.