Detection of Lathyrus sativus in processed chickpea- and red gram-based products by thin layer chromatography

Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non-protein amino acid, beta-N-oxalyl-L-2,3-diaminopropionic acid or beta-N-oxalylamino-L-alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure-cooked batters could be detected at levels of 100 and 200 g kg(-1) respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg(-1) in chickpea and 100 g kg(-1) in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg(-1) in both red gram and chickpea. (C) 2003 Society of Chemical Industry.