1. Changes in Total Protein Digestibility, Fractions Content and Structure during Cooking of Lentil Cultivars

2. Solubility as influenced by pH and NaCl concentrations and functional properties of lentil proteins isolate.

3. Changes in chemical composition ,phytate,phytase activity and minerals extractability of sprouted lentil cultivars.

4. Effect of sprouting on chemical composition and amino acid content of Sudanese lentil cultivars.