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Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value
Author(s) -
Kuo YuHaey,
Bau HweiMing,
Quemener Bernard,
Khan Jehangir K,
Lambein Fernand
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690113
Subject(s) - rhizopus oligosporus , lathyrus , fermentation , food science , aspergillus oryzae , rhizopus , solid state fermentation , biology , botany
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.