Detection of Lathyrus sativus in processed chickpea- and red gram-based products by thin layer chromatography

Authors

  • Manish M Paradkar,

    1. Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India
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  • Rekha S Singhal,

    Corresponding author
    1. Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India
    • Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India
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  • Pushpa R Kulkarni

    1. Food and Fermentation Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India
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Abstract

Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non-protein amino acid, β-N-oxalyl-L-2,3-diaminopropionic acid or β-N-oxalylamino-L-alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure-cooked batters could be detected at levels of 100 and 200 g kg−1 respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg−1 in chickpea and 100 g kg−1 in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg−1 in both red gram and chickpea.

© 2003 Society of Chemical Industry

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