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Lathyrus sativus. Traditional Grass Pea-Based Foods

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Lathyrus sativus and Nutrition

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Abstract

This Chapter concerns the traditional use of a peculiar crop legume, grass pea (Lathyrus sativus) as a food product or ingredient for typical food products. At present, this legume is known worldwide and widely used in relation to human nutrition. In fact, grass pea has very interesting nutritional features, including the abundance in proteins, and peculiar organoleptic properties. On the other hand, grass pea may be questioned with concern to human and animal nutrition because of a peculiar neurotoxin associated with neurolathyrism and occurs if grass pea-based foods are consumed in notable quantities. However, these food products are an interesting legacy for many geographical and ethnic cultures. At present, many food varieties are reported to be correlated with grass pea worldwide. An overview of different food versions ascribed to L. sativus in the world is offered here in relation to continental areas and taking into mind the existence of a peculiar culinary pattern in Ethiopia (soups/sauces/processed seeds/unleavened breads) which can be partially found in other non-African nations.

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  1. Associazione ‘Componiamo il Futuro’ (CO.I.F.), Palermo, Italy

    Michele Barone

  2. Consulting and Global Service S.a.s., Serradifalco, Caltanissetta, Italy

    Rita Tulumello

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Barone, M., Tulumello, R. (2020). Lathyrus sativus. Traditional Grass Pea-Based Foods. In: Lathyrus sativus and Nutrition. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-59091-8_2

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