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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

Akalu, Girma LU (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:
author
opponent
  • Prof Tovar, Juscelino, Institute of Experimental Biology Central University of Venezuela, Caracas, Venezuela.
organization
publishing date
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
ISBN
91-7874-009-6
language
English
LU publication?
yes
id
ae23f2ae-0ad4-4eb4-b9b1-ea7b3ac949be (old id 39626)
date added to LUP
2007-06-20 09:14:30
date last changed
2016-09-19 08:45:09
@misc{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},
  keyword      = {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},
  pages        = {133},
  publisher    = {ARRAY(0x8547798)},
  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},
}