The role of food processing techniques in the detoxification of odap in lathyrus sativus

Lathyrus sativus (Leguminaceae) is commonly known as grass pea. Lathyrus sativus, well known as grass pea or commonly as Kesari dal in India. The relation between the consumption of grass pea and lathyrism is well known where the cause is β- N- oxalyl-L- α, β-diaminopropionic acid (ODAP). Lathyrism is noticed in the cases of ODAP toxicity due to the consumption of the grass pea seeds, if more than 75% of the diet intake for a period of 3 months. The production and consumption of this nutrition rich crop and other bright prospects of grass pea are handicapped by the stigma of its toxicity. Since there is no data available on the detoxification of ODAP in Lathyrus sativus grown in India by employing different food processing techniques and that the pulse has excellent nutritional qualities, especially, protein and minerals. The present study aims to evaluate the detoxification of ODAP in grass pea seed samples collected from different States of India- West Bengal, Chattisgarh and Bihar by various food processing techniques of roasting, soaking prior to roasting, soaking prior to boiling, treatment with tamarind water, germination, autoclaving and frying in oil with varying processing time of 15, 25, 45 minutes.

Author: 
Sujata Yerra, Swathi Putta and Eswar Kumar Kilari
Journal Name: 
Int J Inf Res Rev
Volume No: 
03
Issue No: 
08
Year: 
2016
Paper Number: 
0823
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