Appearance
Like other grain legumes, ''L. sativus'' produces a high-protein seed. The seeds however also contain variable amounts of a neurotoxic amino acid β-N-oxalyl-L-α,β-diaminopropionic acid . ODAP is considered the cause of the disease neurolathyrism, a neurodegenerative disease that causes paralysis of the lower body: emaciation of gluteal muscle . The disease has been seen to occur after famines in Europe , North Africa, and South Asia, and is still prevalent in Eritrea, Ethiopia, and Afghanistan when ''Lathyrus'' seed is the exclusive or main source of nutrients for extended periods. ODAP concentration increases in plants grown under stressful conditions, compounding the problem.The crop is harmless to humans in small quantities, but eating it as a major part of the diet over a three-month period can cause permanent paralysis below the knees in adults and brain damage in children, a disorder known as lathyrism.Some authors have argued that this toxicity is overstated, and ''L. sativus'' is harmless as part of a normal diet. This legume is the only known dietary source for L-homoarginine and is preferred over arginine for nitric oxide generation. L-ODAP is reported to act as an activator of calcium-dependent protein kinase C.
Reproduction
Breeding programs are underway to produce lines of ''L. sativus'' that produce less ODAP.Certain varieties from western Asia have a low level of the neurotoxin and breeders and farmers are now exploring this genetic diversity to develop varieties that maintain the tolerance to extreme conditions, while at the same time achieving a safe level of the toxic compound.Crop wild relatives are prominent source of genetic material, which can be tapped to improve cultivars. ICARDA is currently evaluating to explore the genes with low or no ODAP and resistant/tolerant to biotic/abiotic stresses and transfer them to cultivated grass pea.
Uses
Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the central part of the country, and is steadily declining.Flour made from grass peas is the main ingredient for the ''gachas manchegas'' or ''gachas de almorta''. Accompaniments for the dish vary throughout La Mancha. This is an ancient Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan in which it was cooked, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue.
Due to its toxicity, its human consumption has been forbidden in Spain from 1967 to 2018. However, it was widely distributed as animal feed and displayed away from other flours valid for human consumption
The town of Alvaiázere in Portugal dedicates a festival lasting several days to dishes featuring the pulse. Alvaiázere calls itself the capital of ''Chícharo'', the name of this pulse in Portuguese.
Immature seeds can be eaten like green peas. ''L. sativus'' needs soaking and thorough cooking to reduce toxins.
The leaves and stem are cooked and eaten as ''chana saga'' in parts of Odisha, India.
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