75 Corresponding author: Farida Benmeziane-Derradji, Department of Agronomic Sciences, Faculty of Sciences of Nature and Life,

Introduction: Lentil ( Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils. Resulted flour can be used as a food or ingredient in the formulation of food products. Aims: The main objective of this study is to determine the variation in the main mineral content of lentil flour. The flour was analyzed at its native state (raw), after...