Table 5.

Traditional and acquired knowledge based β-ODAP seed detoxifying methods of grasspea.

Detoxification techniques	Methodology	References
Roasting	Seeds are roasted at 180°C for 45 min.	(132)
Roasting after soaking seeds in water	Overnight soaking of seeds then roasting as described in procedure no. 1.
Boiling in freshwater	Overnight soaking and then boiling next day.	(114, 132–135)
Soaking in alkaline water and boiling	Seeds are soaked for 6 h in a 1% calcium hydroxide solution (1:5 w/v), then wrapped in muslin fabric and boiled for 45 min. Then it is dried and pulverized as flour.	(132, 136)
Soaking in tamarind water and boiling	The seeds are steeped for 6 h in tamarind water (1:3 w/v). Then it is washed in fresh water and cooked for 45 min. After this, it can be dried and powdered to use as flour.	(132)
Germination	Germinated seedlings over a muslin cloth which takes 30–36 h for sprouting can be eaten as microgreens or salads.
Autoclaving	Soaking seeds overnight followed by autoclaving/ pressure cooked at 15 psi for different time intervals, say 15, 30, and 45 min.	(114, 132, 135)
Frying	Overnight soaking and then deep frying in vegetable oil.	(132)
Fermentation with bacterial and fungal inoculum	Overnight soaking of seeds followed by boiling and then it is crushed in a mixer for 5 s before being placed on Petri dishes. Then this mixture is fermented with Aspergillus oryzae spores after sterilization (110°C, 30 min) for 48 h at 30°C. Then it is cooled and again inoculated with Rhizopus microspores var chinensis and allowed for further and fermentation for about 42 h at 30°C. Both the fungal and bacterial fermentation are inoculated with 108 spores per petri dish of each and ended with steam (100°C, 20 min). The resultant product is called as “tempeh”- a traditional fermented protein-rich product resembling cake slices.	(132, 137)