Reduction efficiency of the neurotoxin ?-ODAP in low-toxin varieties ofLathyrus sativus seeds by solid state fermentation withAspergillus oryzae andRhizopus microsporus varchinensis

Abstract

Solid state fermentation of several low-toxin varieties of grass pea (Lathyrus sativus L) seeds with Aspergillus oryzae and Rhizopus microsporus var chinensis removed the neurotoxin β-ODAP (3-N-oxalyl-L-2,3-diaminopropanoic acid) to a considerable degree from the seed meal. The detoxification efficiency was statistically significant and ranged from 52.4% (p < 0.01) to 82.2% (p < 0.001), which was lower than for a high-toxin variety processed by the same fermentation procedure (94.8%, p < 0.001). While the content of β-ODAP decreased, those of other free protein amino acids, especially glutamic acid, histidine, threonine, tyrosine, valine and lysine, increased dramatically in the fermented seeds. Efforts to remove the neurotoxin from Lathyrus sativus either by breeding or by food processing to obtain toxin-free grass pea seeds have been made worldwide for several decades. The efficiencies of various reported processing methods are summarised and compared. © 2000 Society of Chemical Industry