Grass Pea (Lathyrus sativus L.): An Underutilized Legume with Emerging Potential for Food Security, Climate Resilience and Sustainable Agriculture
Khanin Pathak *
Department of Biochemistry, SCS College of Agriculture, Rangamati, Dhubri-783376, Assam, India.
Bedanta Kumar Das
Department of Soil Science, KVK, Abhayapuri-783384, Assam, India.
Surjit Moni Deka
Department of Biochemistry, Assam Agricultural University, Jorhat-785013, Assam, India.
*Author to whom correspondence should be addressed.
Abstract
Grass pea, or Lathyrus sativus, is a leguminous crop valued for its high nutritional value and its ability to withstand environmental challenges. Grass peas are valued for having a balanced amino acid profile, including essential amino acids like tryptophan and lysine, and a high protein content of 20–25%. It is a significant source of protein for the diet, especially in areas with restricted access to animal protein. On the other hand, excessive use of ODAP, a neurotoxic, might result in ailments related to lathyrism. In spite of challenges like reducing ODAP toxicity and improving market acceptance, grass peas have enormous potential as a sustainable crop that can support agricultural sustainability and food security in regions with limited resources. To achieve its full potential and ensure safe consumption everywhere, ongoing breeding and processing efforts are critical to unlock its full potential.
Keywords: Grass pea, Lathyrus sativus, ODAP, neurolathyrism, neurotoxic