Solid‐state fermentation of <i>Lathyrus sativus</i> seeds using <i>Aspergillus oryzae</i> and <i>Rhizopus oligosporus</i> sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value

Abstract

Abstract The presence of a neurotoxic amino acid, 3‐ N ‐oxalyl‐L‐2,3‐diaminopropanoic acid (β‐ODAP), in the seeds of grass pea ( Lathyrus sativus ) is the cause of an irreversible spastic paraparesis, neurolathyrism, after over‐consumption. This is a negative factor in an otherwise very tasty, nutritious, easily cultivated and hardy food crop in Asia and Africa. The reduction of β‐ODAP to less than 10% of the original content has been reached by fermenting L sativas Jamalpur seeds with Aspergillus oryzae NRRL 1988 for 48 h, followed by fermentation with Rhizopus oligosporus sp T‐3 for 48 h. Other nutritional qualities were also improved in the fermented seed meal: increased content of protein, higher amino acid scores for sulphur‐containing and aromatic amino acids, better resistance to high temperature and to oxidation, and drastic reduction of the flatulence factors.