The possibilities of grasspea utilization in foods
2008
Rysová, J., Food Research Institute, Praha - Hostivař (Czech Republic) | Ouhrabková, J., Food Research Institute, Praha - Hostivař (Czech Republic) | Gabrovská, D., Food Research Institute, Praha - Hostivař (Czech Republic) | Paulíčková, I., Food Research Institute, Praha - Hostivař (Czech Republic) | Vymyslický, T., Research Institute of Fodder Crops, Troubsko (Czech Republic)
Grass pea (Lathyrus sativus) is annual plant of the family Fabaceae. It originally comes from India, Pakistan and Nepal. Today is grown in Mediterranean area, in Balkan Peninsula, in the Middle East, in India and in China. It is also important crop in Ethiopia. Grass pea is able to grow both on poor and on heavy soils. It is resistant to droughts. Grass pea is used both for human consummation and for fodder. In Europe is often cultivated in organic farming systems. The whole seeds are used after peeling as legume or the seeds are grinded into flour. It is also used as vegetable, in some regions. Seeds of grass pea contain much proteins, minerals and TDF. Fat content is mostly low. Seeds consist of carotenoids, vitamins B1, B2 and niacin. Important is calcium and phosphorus content. Seeds of grass pea contain also neurotoxic element beta-N-oxalyl-L-alpha, beta-diaminopropionic acid. When grass pea is consumed regularly and for a long time it causes dynamic failures. Occasional consummation of grass pea combined with other foods is not considered to be dangerous. In the frame of the research project NAZV QG 60130 Minor crops for specific use in food industry basic nutrirional composition of grass pea and beta -N-oxalyl-L-alfa, beta-diaminopropionic acid content were determined. The grass pea seeds contained 26.5-28.5% of proteins, 1.3-1.6% of fat, 3.3-3.6% of minerals and 21-29% of TDF. The ODAP content varied from 0.4 to 0.6/100g of dry matter. The grass pea flour was used into food as partial substitutions of wheat flour. The samples of sourdough breads, gluten free breads, other bakery products and noodles were prepared. Chosen bakery products were evaluated on the basic nutritional compounds content and the sensoric analysis was carried out. The maximal addition of grass pea flour to the wheat flour reached 25% in breads, 20% in cheese straws and 30% in noodles. The amount of grass pea in the gluten free raw materials was 22%.
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