PHYSICOCHEMICAL CHARACTERISTICS OF KHESARI DHAL (LATHYRUS-SATIVUS) - CHANGES IN ALPHA-GALACTOSIDES, MONOSACCHARIDES AND DISACCHARIDES DURING FOOD-PROCESSING

Lathyrus sativus, also known as Khesari dhal in India, is a good sourc e of protein and also desirable from the agricultural point of view as it is drought-resistant and can be grown with low agriculture inputs of fertiliser, irrigation and pesticide. In common with other legume s eeds, Lathyrus contains the flatulence causing a-galactosides. This is a study of the physico-chemical properties of four selected Lathyrus sativus lines (Red flower, a high beta-ODAP line; EC-242692, a medium beta-ODAP line; L-1276, a low beta-ODAP line; and Pusa-24, a very low beta-ODAP line) to determine the most effective way of removing the fl atulence factors by using simple processes such as soaking, dehusking and germination. Physico-chemical properties like swelling and hydrati on capacity of Lathyrus seeds were higher than other legumes, which su ggests higher consumer preference in terms of cooking time and fuel co nsumption over other beans. Germination was the most effective procedu re for removing alpha-galatosides (85-92%). Dehusking of pre-soaked se eds also achieved a high alpha-galactoside reduction (61-80%). Soaking in alkaline medium and thereafter boiling for 9 min brought about a l ower reduction (33-74%), but these losses were still higher than those obtained by soaking in drinking water or soaking in boiled water for 2 h (11-49% and 7-44%, respectively).