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Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti



We studied the effects of different processing treatments, including soaking, steeping, boiling in water and germination and chemical treatments with H2SO4, HCl, lime and NaHCO3, on the removal of a neurotoxin, β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), from Indian vetch (Iv) and addition of detoxified Iv in chapatti. The toxin level was quantified by using thin-layer chromatographic and spectrophotometric methods. Maximum removal was observed after steeping in water at 60–70°C for 8 h with seven rinses. The samples were dried, milled into flour and added to chapatti at different levels. Sensory attributes revealed that the chapattis were most acceptable by judges when supplemented with up to 200 g kg−1 of flour. The protein level of Iv flour increased from 124 to 174 g kg−1 as result of supplementation at 300 g kg−1. Biological studies with albino rats showed that detoxified Iv had a better impact on nutritional status. Copyright © 2006 Society of Chemical Industry