Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
Autor: | Surendra Barpete, Priyanka Gupta, Khalid Mahmood Khawar, Shiv Kumar |
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Jazyk: | English<br />Spanish; Castilian |
Rok vydání: | 2021 |
Předmět: | |
Zdroj: | CyTA - Journal of Food, Vol 19, Iss 1, Pp 448-456 (2021) |
Druh dokumentu: | article |
ISSN: | 1947-6337 1947-6345 19476337 |
DOI: | 10.1080/19476337.2021.1915879 |
Popis: | Grass pea (Lathyrus sativus L.) is an important food legume crop but notorious for plant neurotoxin β-N-Oxalyl-L-α, β-diaminopropionic acid (β-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 β-ODAP content compared to the genotypes from other region. Significantly negative correlation was noted between protein content and β-ODAP concentration across the treatments under boiling (r = −0.555**) and microwave (r = −0.342*) treatments. Boiling was the best treatment and significantly reduced β-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. |
Databáze: | Directory of Open Access Journals |
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