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

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.