Grass pea (Lathyrus sativus)

Global Research Experiences

Reduction of Neurotoxin (β-ODAP) and Enhancement of Nutritional Quality of Lathyrus sativus

Grass pea (Lathyrus sativus) is a highly resilient and drought-tolerant legume with significant potential to contribute to food and nutrition security in Kenya’s arid and semi-arid lands (ASALs). Despite its high protein content and adaptability to harsh climatic conditions, its utilization remains limited due to the presence of the neurotoxin β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), which is associated with neurolathyrism when consumed in large quantities over prolonged periods. This safety concern has constrained its integration into mainstream food systems. This study proposes the application of microbial fermentation as a biotechnological approach to reduce β-ODAP levels and improve the nutritional quality and safety of grass pea. Microorganisms, widely present in traditional fermented products, have been shown to reduce anti-nutritional factors, enhance protein digestibility, and improve microbial safety of food products. The research will involve controlled fermentation of grass pea using selected microbial strains, followed by evaluation of toxin reduction, nutritional composition, protein digestibility, and microbial quality. The project aligns with ongoing efforts to promote underutilized crops and climate-resilient food systems in Kenya. By addressing the key limitation of toxicity, the study aims to unlock the potential of grass pea as a safe, affordable, and nutritious food source. The outcomes will contribute to value addition, dietary diversification, and sustainable food innovation, while providing practical skills in food microbiology, fermentation, and laboratory analysis.

Objectives

General objective

To evaluate the effectiveness of microbial fermentation in reducing β-ODAP and improving the nutritional quality and safety of grass pea.

Specific objectives

  • To determine the effect of microbial fermentation on β-ODAP levels in grass pea. (Student A)
  • To evaluate changes in proximate composition (protein, moisture, ash) following fermentation.
  • To assess the reduction of selected anti-nutritional factors (e.g., phytates and tannins). (Student A)
  • To determine the effect of fermentation on in vitro protein digestibility.
  • To assess the microbial quality and safety of fermented grass pea products.

Activities at ICIPE

  • Screening for β-ODAP reduction (colorimetric or proxy analytical methods (HPLC, LC-MS/GC-MS)
  • Additional anti-nutrient/toxin reduction assays (screening level)