Review on Pretreatment Techniques of Grass Pea Seeds for Reduction of Antinutritional Factors and β-Diaminopropionic (β-ODAP) Contents from Seeds

Abstract

Grass peas are one of the most nutritious foods and are widely harvested and consumed in many developing countries. They are an inexpensive source of protein and contain large amounts of essential amino acids. The potential of grass peas to improve food security, nutrition and household income generation remains largely untapped. However, the naturally occurring amino acid β-diaminopropionic acid (β-ODAP) leads to limited neurotoxic activity. Lathyrus sativus β-ODAP exists in two isomers (α and β isomers) in nature. The α isomer accounts for approximately 5% of the total ODAP content and is less toxic, but the β isomer is also more toxic. Decreased β-ODAP levels through food processing such as overnight soaking, cooking bean sprouts, fermentation, and roasting. Most food pretreatment processing methods can effectively improve the nutritional quality of grass bean grains and reduce anti-nutritional factors. Grass peas, a variety of traditionally treated seeds, serve as a staple food for poor farmers in countries such as Ethiopia and are primarily consumed during times of drought and famine. Grass pea seeds are valued as a nutritious staple food and feed plant mainly due to their high protein content.