Detoxification of ODAP in Lathyrus sativus by various food processing techniques

Objective: Lathyrus sativus, commonly known as grass pea or as Kesari dal in India has immense potential as a food, feed, fodder as well as green forage manure. An epidemiological association is very well known between kesari dal and lathyrism and the causative agent being β- N- oxalyl-L- α, β-diaminopropionic acid, popularly known as ODAP. Since there is no detoxification data available on the L. sativus grown in India and that the pulse has excellent nutritional qualities, especially, protein apart from taste and acceptability. The present study aims to evaluate the detoxification of ODAP in grass pea seed samples collected from different States of India- Odisha, Andhra Pradesh and Kerala 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.Methods: The seeds of L. sativus were subjected to food processing techniques. The DAP (diaminopropionic acid) and ODAP were estimated by the O-phthadehyde (OPT) method of Rao, 1978, resulting in a colored product on the reaction of with DAP.Results: The processing time was a vital factor wherein we found that as the processing time is increased, the content of ODAP after processing is decreased manifold. It is also noticed that frying in oil was the best method as 72-100% of ODAP was found to be eliminated. 65-85% detoxification of the toxin- ODAP can be seen by above processing methods.Conclusions: This investigation constitutes an effort to prevent neurolathyrism simultaneously by the detoxification of ODAP, employing various effective food processing techniques on the grass pea seeds deemed safe for human consumption.