Evaluation of different methods of detoxification of khesari (Lathyrus sativus)Sashikala

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. (2008) Evaluation of different methods of detoxification of khesari (Lathyrus sativus)Sashikala. Journal of Food Science and Technology, 45 (1). pp. 78-80.

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Abstract

Attempts were made to detoxify grass pea pulse (Khesari) or dhal. Various methods of detoxification of khesari were evaluated for removal of toxin and to assess losses during processing. Autoclaving and roasting of food product were not effective in removal of toxin. Two stage water leaching method (first stage with 3 volumes of hot water followed by second stage with 4 volumes of cold water) was effective in removing about 85% toxin. Chemical / enzymatic method was also effective with about 75% toxin removal and is cost effective and energy saving. The solid loss in chemical and enzymatic methods was also less (8-10%) compared to other methods and the flour prepared from detoxified dhal could be used in conventiona) food products.

Item Type:	Article
Uncontrolled Keywords:	Grass pea, Khesari, Lathyrus sativus, Detoxification
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jan 2008 09:14
Last Modified:	29 Dec 2016 12:56
URI:	http://ir.cftri.res.in/id/eprint/1609

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