Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains - Efecto de los métodos de cocción sobre el contenido de proteínas y la concentración de neurotoxinas (β-ODAP) en los granos de guisante [chícharo, arveja] (Lathyrus sativus L.)

Surendra Barpete, Priyanka Gupta, Khalid Mahmood Khawar, Shiv Kumar Agrawal. (5/5/2021). Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L. ) grains - Efecto de los métodos de cocción sobre el contenido de proteínas y la concentración de neurotoxinas (β-ODAP) en los granos de guisante [chícharo, arveja] (Lathyrus sativus L. ). CyTA - Journal of Food, 19 (1), pp. 448-456.

Abstract

Grass pea (Lathyrus sativus L.) is an important food legume crop but notorious for plant neurotoxin beta-N-Oxalyl-L-alpha, beta-diaminopropionic acid (beta-ODAP), causing neurolathyrism to human and animals. The study aimed to compare changes in physical and chemical parameters of 13 genotypes of different geographic origins in pre & post-boiling, microwaving and autoclaving. The results showed significantly different effects of pre and post-cooking treatments on genotypes and cooking methods independent of one another. The genotypes from South Asia exhibited higher beta-ODAP content compared to the genotypes from other region. Significantly negative correlation was noted between protein content and beta-ODAP concentration across the treatments under boiling (r = -0.555**) and microwave (r = -0.342*) treatments. Boiling was the best treatment and significantly reduced beta-ODAP concentration by 70%. Its reduction percentage remained 30%, and 14% under microwaving and autoclaving, in the same order. Therefore, boiling was recommended over other treatments for safe human consumption of grass pea seeds.