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

Grass pea (Lathyrus sativus 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 acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant (p < 0.05) effect of germination on increasing the protein and fiber content of L. sativus from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly (p < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in L. sativus powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of L. sativus and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.