The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (<i>Lathyrus sativus</i> L.)

The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (<i>Lathyrus sativus</i> L.)

Grass pea (<i>Lathyrus sativus</i> L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider a...

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Bibliographic Details
Main Authors: Nimra Arshad, Saeed Akhtar, Tariq Ismail, Wisha Saeed, Muhammad Qamar, Fatih Özogul, Elena Bartkiene, João Miguel Rocha
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
grass pea
processing
germination
fermentation
nutritional composition
minerals
Online Access:https://www.mdpi.com/2304-8158/12/15/2851

Internet

https://www.mdpi.com/2304-8158/12/15/2851

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