Effect of a solid-state fermentation using Rhizopus oligosporus sp.T-3 on elimination of antinutritional substances and modification of biochemical constituents of defatted rapeseed meal

Solid-state fermentation of Lathyrus sat

Solid-state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T-3 to eliminate the neurotoxin β-ODAP without loss of nutritional value

✍ Yu-Haey Kuo; Hwei-Ming Bau; Bernard Quemener; Jehangir K Khan; Fernand Lambein 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 812 KB

## Abstract The presence of a neurotoxic amino acid, 3‐__N__‐oxalyl‐L‐2,3‐diaminopropanoic acid (β‐ODAP), in the seeds of grass pea (__Lathyrus sativus__) is the cause of an irreversible spastic paraparesis, neurolathyrism, after over‐consumption. This is a negative factor in an otherwise very tast