Effects of Processing on Nutritional Composition and Anti-Nutritional Factors of Grass pea (Lathyrus Sativus L): A Review

Abstract

Grass pea (Lathyrus sativus L.) is one of the most important food legumes that is widely grown and consumed in many developing countries like Bangladesh, India and Ethiopia. They are inexpensive source of protein and good quantities of essential amino acids. Despite their potential in upgrading diets of the poor people of the world, there are certain constraints to optimal utilization of grass peas as food and they are generally underutilized. Processing can improve grass pea sensory appeal, nutritive value and antinutritional factors that affect their utilization. Major constraint in utilization of grass pea is reported to be the presence of the neurotoxin ?-ODAP (?-oxalyl- diamino propionic acid) in addition to phytate, tannin and trypsin inhibitor. This review focuses on the effect of different processing methods such as boiling, fermentation, germination, extrusion and autoclaving on nutritional composition and anti-nutritional factors of grass pea and potential health impacts on consumers. Most of the processing methods are effective in improving the nutritional quality and reducing the antinutritional factors of grass pea. To minimize nutrient loss during adverse processing of grass pea, optimization of processing conditions are recommended for investigation.

Keywords: Grass pea, anti-nutritional factors, processing methods, nutritive value