Incorporation of lentils (Lens culinaris m.) into agricultural systems as a sustainable nutritional strategy for food security.

Abstract

Food security (FS) in Latin America faces significant challenges associated with poverty, climate change, and instability in agri-food systems. Lentils (Lens culinaris M.) represent an alternative, due to their high nutritional value, low water requirements, and high nitrogen-fixing capacity. Lentils have a high percentage of protein (between 20 and 28%), dietary fiber, minerals (iron, zinc, magnesium), and bioactive compounds. These properties make them an alternative for populations in a state of food vulnerability and with high potential as food for monogastric animals and ruminants. The research aimed to determine the nutritional properties of lentils to strengthen food and nutritional security in agricultural systems. Study material: green lentils (Lens culinaris M.). Proximate chemical analysis (protein, carbohydrates, fiber, oil, ash, and moisture) was performed (AOAC). Total polyphenols (TP) and antioxidant capacity (ABTS and DPPH) were quantified. The results indicate that lentils are high in protein (27.98%), fiber (26.93%), and carbohydrates (32.66%). They contain lipids (1.56%), ash (2.72%), and 8.15% moisture. They contain TP (83.52 mgGAE/100g) and high antioxidant capacity (DPPH of 78.33% and 75.70% ABTS). The protein content of lentils is important not only for human consumption but also for non-human animals. The dietary fiber and slowly digestible carbohydrates highlight their nutritional value. Lentils are suitable for human and animal consumption, especially in vulnerable contexts, due to their high nutrient density, low lipid content, and sustainable cultivation. Their incorporation into agricultural systems can contribute to climate resilience and food security in Latin America.