Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

Figures & data

Table 1. Physical parameters of grass pea germplasm of different origins after soaking in water overnight for 12 hour.

Tabla 1. Parámetros físicos del germoplasma de guisantes de diferentes orígenes tras ser remojados en agua durante 12 horas

Genotype	Origin	Dry 100-seed weight (g)^$	Soaked 100-seed weight (g)^$	Hydration capacity (g/seed)^$	Swelling capacity (ml)^$	Hydration index	Swelling index
IG116888	Bangladesh	7.59 ± 1.11^de	16.23 ± 0.44^d	0.08 ± 0,009 ^cd	0.06 ± 0.04^bc	1.14 ± 0.01	1.05 ± 0.003
IG116826	Bangladesh	7.83 ± 1.13^d	15.60 ± 0.29^de	0.07 ± 0.005^cdef	0.08 ± 0.001^b	0.99 ± 0.02	1.24 ± 0.001
B222	Nepal	6.18 ± 0.1^f	12.64 ± 1.23^g	0.06 ± 0.006 ^f	0.05 ± 0.001c	1.05 ± 0.03	1.03 ± 0.001
IG115031	Nepal	6.75 ± 1.01^def	13.48 ± 0.89^fg	0.06 ± 0.005^ef	0.05 ± 0.001 ^c	1.00 ± 0.01	0.94 ± 0.001
IG115429	Nepal	7.31 ± 0.02^def	15.46 ± 0.91^de	0.08 ± 0.01^cdef	0.06 ± 0.001^bc	1.12 ± 0.01	1.18 ± 0.002
IG65107	Ethiopia	6.44 ± 1.10^ef	13.58 ± 1.09^fg	0.07 ± 0.001^def	0.06 ± 0.001^bc	1.11 ± 0.03	1.23 ± 0.003
IG65108	Ethiopia	6.49 ± 2.22^def	14.11 ± 0.97^def	0.07 ± 0.005^cdef	0.06 ± 0.001^bc	1.17 ± 0.03	1.33 ± 0.003
IG65109	Ethiopia	7.76 ± 0.38^de	16.15 ± 1.45^d	0.08 ± 0.005^cde	0.07 ± 0.005^bc	1.08 ± 0.02	1.11 ± 0.002
IG65171	Ethiopia	9.48 ± 1.01^c	18.71 ± 1.66^c	0.09 ± 0.006 ^c	0.07 ± 0.004^bc	0.97 ± 0.04	1.11 ± 0.001
IG64906	Greece	7.73 ± 0.15^de	15.55 ± 0.50^de	0.07 ± 0.001 ^cdef	0.06 ± 0.007^bc	1.01 ± 0.02	1.01 ± 0.002
IG65245	Cyprus	15.20 ± 1.64^a	30.62 ± 1.84^a	0.15 ± 0.037^a	0.12 ± 0.02^a	1.01 ± 0,02	1.08 ± 0.002
IG65926	Turkey	6.50 ± 1.74^def	13.38 ± 1.36^fg	0.06 ± 0.03^ef	0.06 ± 0.005^bc	1.06 ± 0.03	1.30 ± 0.002
Gurbuz	Turkey	12.02 ± 0.11^b	23.80 ± 0.64^b	0.11 ± 0,056^b	0.11 ± 0.008^a	0.97 ± 0.02	1.35 ± 0.004
Mean		8.25	16.87	0.08	0.07	1.05	1.15
Maximum		15.20	30.62	0.15	0.12	1.17	1.35
Minimum		6.18	12.64	0.06	0.05	0.97	0.94

^$All means with different small letter in a single column are statistically different (p < 0.05) as separated by Duncan’s multiple range test.

^$Todas las medias con distinta letra minúscula en una misma columna son estadísticamente diferentes (p < 0.05), separadas por la prueba de rangos múltiples de Duncan.

Table 2. Effects of different cooking methods on total protein content in 13 grass pea genotypes.

Tabla 2. Efectos de diferentes métodos de cocción en el contenido de proteína total de 13 genotipos de guisantes

Genotype	Total protein content (g per 100 g grains)
	Uncooked grains	Boiled grains	Microwaved grains	Autoclaved grains
IG116888	23.43 ± 0.65^b*A**	22.96^b±0.97^cB	23.20 ± 0.88^b B	23.96 ± 1.81^abcA
IG116826	22.30 ± 2.00^cB	23.36 ± 3.03^abA	23.16 ± 1.33^bB	24.00 ± 2.08^abcA
B222	23.33 ± 1.00^bB	25.40 ± 2.25^abA	25.23 ± 3.12^abB	25.63 ± 1.52^abA
IG115031	21.87 ± 1.52^dC	23.23 ± 1.52^aA	23.23 ± 3.42^bA	22.80 ± 1.04^bcB
IG115429	23.37 ± 2.00^bB	23.63 ± 1.47^bB	23.26 ± 1.73^bB	25.96 ± 1.15^abA
IG65107	24.27 ± 3.00^aB	26.53 ± 2.39^aA	22.86 ± 1.33^bC	20.23 ± 2.51^cD
IG65108	24.96 ± 1.52^aB	28.23 ± 1.33^aA	27.06 ± 2.28^aB	27.80 ± 1.28^aB
IG65109	23.67 ± 1.00^bC	25.10 ± 2.62^bcB	25.86 ± 3.28^abB	27.63 ± 2.25^aA
IG65171	23.40 ± 2.00^bB	23.10 ± 2.40^bB	23.13 ± 2.71^bB	23.66 ± 3.37^abcA
IG64906	23.50 ± 4.24^bB	24.03 ± 0.72^aB	23.90 ± 0.72^aA	23.53 ± 1.41^bB
IG65245	23.33 ± 2.01^bB	25.36 ± 2.51^aA	24.96 ± 1.11^abB	25.26 ± 4.56^abA
IG65926	23.60 ± 1.10^bB	23.63 ± 3.37^bB	24.50 ± 2.91^bA	24.36 ± 2.02^abcA
Gurbuz	24.43 ± 4.16^aB	26.16 ± 1.28^aA	22.73 ± 1.46^bB	21.36 ± 1.33^bcB
Mean	23.50	24.67	24.08	24.32
Maximum	24.96	28.23	27.06	27.80
Minimum	21.87	22.96	22.73	20.23
%*** increase in total protein content after cooking		4.99^a	2.49^c	3.50^b

*All values with small letters in a column are significantly different (p < 0.05) using Duncan’s multiple range test.

**All values with capital letters in a row are significantly different (p < 0.05) using Duncan’s multiple range test.

***All values with capital letters in a row are significantly different (p < 0.05) using LSD test for increase in total protein content after cooking.

*Todos los valores con letras minúsculas en una columna son significativamente diferentes (p < 0.05) mediante la prueba de rango múltiple de Duncan.

**Todos los valores con letras mayúsculas en una fila son significativamente diferentes (p < 0.05) mediante la prueba de rango múltiple de Duncan.

***Todos los valores con letras mayúsculas en una fila son significativamente diferentes (p < 0.05) utilizando la prueba LSD para el aumento del contenido de proteína total después de la cocción.

Table 3. Effects of different cooking methods on β-ODAP content in 13 grass pea genotypes.

Tabla 3. Efectos de diferentes métodos de cocción en el contenido de β-ODAP de 13 genotipos de guisantes

Genotypes	Uncooked grains	Retention time (min)	Boiled grains	Retention time (min)	Microwaved grains	Retention time (min)	Autoclaved grains	Retention time (min)
IG116888	0.26^bcd* A**	15 min	0.08^abcC	90 min	0.21^bcB	5 min.	0.23^bcAB	20 min
IG116826	0.35^aA		0.08^abcD		0.21^bcC		0.24^bB
B222	0.24^bcdeA		0.08^bcC		0.18^cdB		0.19^bcdB
IG115031	0.33^aA		0.12^abC		0.24^abB		0.31^aA
IG115429	0.35^aA		0.12^aC		0.25^aB		0.34^aA
IG65107	0.26^bcdA		0.08^abcD		0.18^cdC		0.23^bcB
IG65108	0.22^deA		0. 07^cC		0.13^eB		0.19^bcdA
IG65109	0.22^cdeA		0.06 ^cD		0.14^eC		0.18^cdB
IG65171	0.27 ^bA		0.08^abcD		0.21^bcC		0.23^bcB
IG64906	0.21^eA		0.05^cC		0.14^eB		0.16 ^dB
IG65245	0.27 ^bA		0.08^abcC		0.19^cdB		0.21^bcdB
IG65926	0.22^deA		0.07^cC		0.16^deB		0.21^bcA
Gurbuz	0.27^bcA		0.08^abcD		0.18^cdC		0.23^bcB
Mean	0.27		0.08		0.19		0.23
Maximum	0.35		0.12		0.25		0.34
Minimum	0.21		0.05		0.13		0.16
% reduction in ODAP content after cooking			70.04		30.30		14.43

*All values with small letters in a column are significantly different (p < 0.05) using Duncan’s multiple range test.

**All values with capital letters in a row are significantly different (p < 0.05) using Duncan’s multiple range test.

*Todos los valores con letras minúsculas en una columna son significativamente diferentes (p < 0.05) utilizando la prueba de rango múltiple de Duncan.

**Todos los valores con letras mayúsculas en una fila son significativamente diferentes (p < 0.05) utilizando la prueba de rango múltiple de Duncan.

Table 4. Correlations analysis among different physical and chemical properties of 13 genotypes of grass pea.

Tabla 4. Análisis de correlación entre diferentes propiedades físicas y químicas de 13 genotipos de guisantes

Correlation Parameters	Total protein	Total ODAP	Dry 100- Seed weight	Soaked 100-seed weight	Hydration Capacity	Hydration index	Swelling capacity	Swelling index
Total protein	1
Total ODAP	−0.180	1
Dry 100-seed weight	0.030	0.059	1
Soaked 100-seed weight	0.046	0.042	0.989**	1
Hydration capacity	0.061	0.024	0.954**	0.988**	1
Hydration index	0.145	−0.124	−0.368*	−0.228	−0.076	1
Swelling capacity	0.084	0.031	0.914**	0.902**	0.869**	−0.339*	1
Swelling index	0.077	−0.067	0.064	0.059	0.052	−0.037	0.404*	1

**. Correlation is significant at the 0.01 level (2-tailed); *. Correlation is significant at the 0.05 level (2-tailed).

**. La correlación es significativa al nivel de 0.01 (2 colas); *. La correlación es significativa al nivel de 0.05 (2 colas).

Table 5. Correlation between total protein content and β-ODAP concentration in grass pea under different cooking methods.

Tabla 5. Correlación entre el contenido de proteína total y la concentración de β-ODAP en el guisante bajo diferentes métodos de cocción

Parameter	Total protein content
	Uncooked	Boiled	Microwaved	Autoclaved
β-ODAP	− 0.217	− 0.555*	− 0.342*	− 0.115

*Values are significantly different (p < 0.01) using LSD test.

*Los valores son significativamente diferentes (p < 0.01) mediante la prueba LSD.