Milling, roasting and cooking effect on neurotoxin and other anti-nutrients of lathyrus (Lathyrus sativus)

The effect of milling, roasting and cooking was studied on the neurotoxin and other anti-nutrients of grains of 12 genotypes of Lathyrus sativus, viz. Ratan, Nirmal, Prateek, Mahateora, Sihara local, Pusa 24, WBK 2, WBK 12-2, GIYT (LO) IF 1310, GIYT (HB) IF 1327, GIYT (HB) IF 1347 and GIYT (LO) IF 1348 and 2 samples from local market of Kanpur. The neurotoxin (BOAA) content was found in the range of 0.42 to 1.18 mg g⁻¹ in the seed of lathyrus genotypes. The seeds were dehusked and roasted at 120° and 150°C for 2 hrs for removal of neurotoxin. Roasting at 120° and 150°C caused a reduction of 43.18 and 44.32%, respectively in neurotoxin content. The phytates and tannins are other antinutrients of lathyrus, which reduced by 10.8 and 51.3%, respectively on cooking of dehusked grain. The genotypes such as Ratan, Prateek, Mahateora, WBK 2, WBK 12-2, GIYT(LO) IF 1310 and GIYT(LO) IF 1348 were having low neurotoxin in their seed and dehusked grain. Cooking also resulted in a reduction of 5.75% in soluble protein and 18.11% in starch content of dehusked grain.