Yegrem Lamesgen, Fikre Asnake, Alelign Shashitu
Ethiopian Institute of Agricultural Research Deber Zeit Agricultural Research Center, Deber Zeit, Ethiopia.
Int J Food Sci. 2024 Sep 4;2024:8247993. doi: 10.1155/2024/8247993. eCollection 2024.
Grasspeas are environmentally successful and robust legumes with major traits of interest for food and nutrition security. It is a critical crop in areas prone to drought, overmoisture stress, and famine, hence, regarded as an "insurance crop" because of its inherent resilience of climatic calamities. The current status and prospects of grasspea, as well as various breeding and food processing approaches to improve this crop for integration in diverse and sustainable agrifood systems, are discussed in this review. Grasspeas are often the source of important micronutrients and proteins (18%-34%), saving peoples' lives during famine. Grasspea consumption is increasing in some countries; however, uninterrupted consumption of grasspea should be avoided, especially when they are green or unripe and when they are raw. Effective food processing techniques are essential to reduce the neurotoxic hazards associated with eating grasspea. Several effective processing steps can be used to reduce toxicity in addition to the development of toxin-free varieties for production and consumption. With advances in the scientific investigation of the grasspea, integration of genetics, processing, and behavioral components has been suggested.
草豌豆是对环境适应良好且生命力顽强的豆类，具有对粮食和营养安全至关重要的特性。在易发生干旱、水分过多胁迫和饥荒的地区，它是一种关键作物，因此，因其对气候灾害的内在抵御能力而被视为“保险作物”。本文综述讨论了草豌豆的现状和前景，以及为将这种作物纳入多样化和可持续农业食品系统而进行的各种育种和食品加工方法。草豌豆通常是重要微量营养素和蛋白质（18%-34%）的来源，在饥荒期间拯救人们的生命。在一些国家，草豌豆的消费量正在增加；然而，应避免不间断地食用草豌豆，尤其是当它们是绿色或未成熟以及生的时候。有效的食品加工技术对于降低食用草豌豆相关的神经毒性危害至关重要。除了开发用于生产和消费的无毒品种外，还可以使用几个有效的加工步骤来降低毒性。随着对草豌豆科学研究的进展，有人建议整合遗传学、加工和行为成分。
