Abstract

Grass pea (Lathyrus sativus) is a leguminous crop with significant potential as a food source due to its high protein and nutrient content. However, the presence of neurotoxic compounds, particularly β-ODAP (β-N-oxalyll- α,β-diaminopropionic acid), has limited its consumption. Dehulling and germination have been proposed as effective methods to reduce the levels of β-ODAP and improve the overall nutritional quality of grass pea flour. This review examines the impact of dehulling and germination on the useful properties of grass pea flour, including changes in nutritional composition, bioactive compounds, functional properties, and sensory attributes. Dehulling is a mechanical process that removes the outer seed coat, while germination involves the soaking and sprouting of seeds under controlled conditions.

Several studies have demonstrated that dehulling and germination significantly reduce the levels of β-ODAP in grass pea flour, making it safer for human consumption. Additionally, these processing methods lead to increases in protein digestibility, amino acid profile, antioxidant activity, and total phenolic content. Furthermore, dehulling and germination have been shown to improve the functional properties of grass pea flour, such as water absorption capacity, emulsifying properties, and dough rheology. Despite the numerous benefits associated with dehulling and germination, challenges such as increased processing costs, loss of yield, and changes in sensory characteristics need to be addressed. Future research should focus on optimizing processing parameters to maximize the nutritional and functional quality of grass pea flour while minimizing any negative effects. Overall, dehulling and germination represent promising strategies for enhancing the nutritional value and safety of grass pea flour, thereby promoting its utilization as a sustainable and nutritious food ingredient.