Quantitative analysis of β-ODAP neurotoxin among different varieties of grass pea (Lathyrus sativus L.) flour: A comparative study

Abstract

Grass pea (Lathyrus sativus L.), a protein-rich pulse crop, is often overlooked due to its association with neurolathyrism and its neurotoxin, β-ODAP. The study aims to compare the β-ODAP content, chemical, and functional properties of four BARI varieties and two local varieties of grass pea seed flour. The findings presented that the β-ODAP content of BARI varieties grass pea flour was significantly (p < 0.05) lower than local varieties, and the least amount of β-ODAP was found in BARI-3 varieties (0.086 %), which is below the safe level (0.15 %) for consumption. The safe level of neurotoxin was also found in the BARI-1 variety (0.13 %), but local varieties grass pea flour of Pabna and Tangail showed a significantly higher (p < 0.05) value of 0.39 and 0.49 % β-ODAP content, respectively. There were no significant differences in protein content among BARI and local varieties, with the highest value of 26.58 % protein content found in the BARI-2 variety. In terms of functional properties, the BARI-5 variety had the highest water absorption capacity (2.92 ml/g) and oil absorption capacity (1.48 ml/g). The grass pea BARI variety, with its high oil absorption capacity and low β-ODAP content, can be utilized in food formulations for bakery products, sausages, and functional ingredients.

Keywords

• β-ODAP neurotoxin
• Protein content
• Emulsion
• Grass pea flour
• Antioxidant