Development of a Process for Reducing the Content of b-N-Oxalyl a,b-Diamino Propionic Acid (b-ODAP) in Grass Pea (Lathyrus sativus) Seeds: Nutritional Consequences and Technological Aspects
(1999)- Abstract
- Grass pea (Lathyrus sativus) is a leguminous food crop, grown mainly in the tropical and subtropical regions. It has valuable nutrients, however consumption of the seeds is reported to cause lathyrism, due to the presence of a non-protein amino acid (?-ODAP).
The present study deals with the development of a process for reducing the ?-ODAP content in grass pea seeds. The consequences of processing on the chemical composition of the seeds, the quality of the protein, (in-vitro and in-vivo digestibility), physico-chemical and functional properties of starch have also been evaluated.
Analysis of b-ODAP by using flow injection assay revealed that the major portion (93%) of the b-ODAP in the seed is located... (More) - Grass pea (Lathyrus sativus) is a leguminous food crop, grown mainly in the tropical and subtropical regions. It has valuable nutrients, however consumption of the seeds is reported to cause lathyrism, due to the presence of a non-protein amino acid (?-ODAP).
The present study deals with the development of a process for reducing the ?-ODAP content in grass pea seeds. The consequences of processing on the chemical composition of the seeds, the quality of the protein, (in-vitro and in-vivo digestibility), physico-chemical and functional properties of starch have also been evaluated.
Analysis of b-ODAP by using flow injection assay revealed that the major portion (93%) of the b-ODAP in the seed is located in the cotyledons. However, there is a significant variation in the b-ODAP content (from 520 to 942 mg/100g) among different varieties. The b-ODAP content in the whole seeds could be reduced (up to 87%) by roasting, cooking, autoclaving and soaking.
The seeds contain 31% protein, 41% starch, 17% total dietary fibre (2% soluble and 15% insoluble), 2% fat and 2% ash, on a dry matter basis. The digestibility of the protein in the seeds was high (88%) and this could be further improved by removing the seed coat. However, the biological value (63%) and net protein utilization (53%) were low, possibly due to the deficiency in tryptophan. The digestibility of the starch in the raw seeds (21%) could be improved (up to 87%) significantly by soaking or germinating the seeds and followed by cooking or autoclaving.
Soaking (12 h) of the grits (1.5-2 mm) from the cotyledons and roasting at a temperature of 200°C for a period of 37 minutes could be recommended for a significant reduction of b-ODAP in combination with improved in-vitro digestibility of starch.
The seeds can also be processed by soaking (12 h) the grits (1.5-2 mm) from the cotyledons and cooking in water of pH 8 for 75 min, to achieve similar effect regarding reduction of b-ODAP and improvement of in-vitro digestibility of starch. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/39626
- author
- Akalu, Girma LU
- supervisor
- opponent
-
- Prof Tovar, Juscelino, Institute of Experimental Biology Central University of Venezuela, Caracas, Venezuela.
- organization
- publishing date
- 1999
- type
- Thesis
- publication status
- published
- subject
- keywords
- process optimization, functional properties, biological value, net protein utilization, starch digestibility, protein digestibility, Grass pea (Lathyrus sativus), b-ODAP, Food and drink technology, Livsmedelsteknik
- pages
- 133 pages
- publisher
- Department of Applied Nutrition and Food Chemistry, Lund University
- defense location
- Centre for Chemistry and Chemical Engineering, Lund University
- defense date
- 1999-05-18 10:15:00
- ISBN
- 91-7874-009-6
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- ae23f2ae-0ad4-4eb4-b9b1-ea7b3ac949be (old id 39626)
- date added to LUP
- 2016-04-04 11:14:20
- date last changed
- 2018-11-21 21:03:33
@phdthesis{ae23f2ae-0ad4-4eb4-b9b1-ea7b3ac949be,
abstract = {{Grass pea (Lathyrus sativus) is a leguminous food crop, grown mainly in the tropical and subtropical regions. It has valuable nutrients, however consumption of the seeds is reported to cause lathyrism, due to the presence of a non-protein amino acid (?-ODAP).<br/><br>
<br/><br>
The present study deals with the development of a process for reducing the ?-ODAP content in grass pea seeds. The consequences of processing on the chemical composition of the seeds, the quality of the protein, (in-vitro and in-vivo digestibility), physico-chemical and functional properties of starch have also been evaluated.<br/><br>
<br/><br>
Analysis of b-ODAP by using flow injection assay revealed that the major portion (93%) of the b-ODAP in the seed is located in the cotyledons. However, there is a significant variation in the b-ODAP content (from 520 to 942 mg/100g) among different varieties. The b-ODAP content in the whole seeds could be reduced (up to 87%) by roasting, cooking, autoclaving and soaking.<br/><br>
<br/><br>
The seeds contain 31% protein, 41% starch, 17% total dietary fibre (2% soluble and 15% insoluble), 2% fat and 2% ash, on a dry matter basis. The digestibility of the protein in the seeds was high (88%) and this could be further improved by removing the seed coat. However, the biological value (63%) and net protein utilization (53%) were low, possibly due to the deficiency in tryptophan. The digestibility of the starch in the raw seeds (21%) could be improved (up to 87%) significantly by soaking or germinating the seeds and followed by cooking or autoclaving.<br/><br>
<br/><br>
Soaking (12 h) of the grits (1.5-2 mm) from the cotyledons and roasting at a temperature of 200°C for a period of 37 minutes could be recommended for a significant reduction of b-ODAP in combination with improved in-vitro digestibility of starch.<br/><br>
<br/><br>
The seeds can also be processed by soaking (12 h) the grits (1.5-2 mm) from the cotyledons and cooking in water of pH 8 for 75 min, to achieve similar effect regarding reduction of b-ODAP and improvement of in-vitro digestibility of starch.}},
author = {{Akalu, Girma}},
isbn = {{91-7874-009-6}},
keywords = {{process optimization; functional properties; biological value; net protein utilization; starch digestibility; protein digestibility; Grass pea (Lathyrus sativus); b-ODAP; Food and drink technology; Livsmedelsteknik}},
language = {{eng}},
publisher = {{Department of Applied Nutrition and Food Chemistry, Lund University}},
school = {{Lund University}},
title = {{Development of a Process for Reducing the Content of b-N-Oxalyl a,b-Diamino Propionic Acid (b-ODAP) in Grass Pea (Lathyrus sativus) Seeds: Nutritional Consequences and Technological Aspects}},
year = {{1999}},
}