Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

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 geogr...

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Bibliographic Details
Main Authors: Surendra Barpete, Priyanka Gupta, Khalid Mahmood Khawar, Shiv Kumar
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
antinutritional factors
autoclaving
β-odap
boiling
microwaving
soaking
Online Access:http://dx.doi.org/10.1080/19476337.2021.1915879

Internet

http://dx.doi.org/10.1080/19476337.2021.1915879

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