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Physico-chemical characteristics of khesari dhal (Lathyrus sativus): Changes in α-galactosides, monosaccharides and disaccharides during food processing

Abstract:

Lathyrus sativus, also known as Khesari dhal in India, is a good source of protein and also desirable from the agricultural point of view as it is drought-resistant and can be grown with low agriculture inputs of fertiliser, irrigation and pesticide. In common with other legume seeds, Lathyrus contains the flatulence causing α-galactosides. This is a study of the physico-chemical properties of four selected Lathyrus sativus lines (Red flower, a high β-ODAP line; EC-242692, a medium β-ODAP line; L-1276, a low β-ODAP line; and Pusa-24, a very low β-ODAP line) to determine the most effective way of removing the flatulence factors by using simple processes such as soaking, dehusking and germination. Physico-chemical properties like swelling and hydration capacity of Lathyrus seeds were higher than other legumes, which suggests higher consumer preference in terms of cooking time and fuel consumption over other beans. Germination was the most effective procedure for removing α-galatosides (85-92%). Dehusking of pre-soaked seeds also achieved a high α-galactoside reduction (61-80%). Soaking in alkaline medium and thereafter boiling for 9 min brought about a lower reduction (33-74%), but these losses were still higher than those obtained by soaking in drinking water or soaking in boiled water for 2 h (11-49% and 7-44%, respectively). © 1996 SCI.