Detection of Lathyrus sativus in processed chickpea‐ and red gram‐based products by thin layer chromatography

Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non‐protein amino acid, β‐ N ‐oxalyl‐ L ‐2,3‐diaminopropionic acid or β‐ N ‐oxalylamino‐ L ‐alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure‐cooked batters could be detected at levels of 100 and 200 g kg −1 respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg −1 in chickpea and 100 g kg −1 in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg −1 in both red gram and chickpea. © 2003 Society of Chemical Industry