Adulterant: Kesari Dal MCQs Quiz | Class 10

Understanding Kesari Dal Adulteration

Kesari Dal (Lathyrus sativus), also known as Lakh Dal, is a type of pulse that has a long history of being consumed, especially in times of famine or food scarcity due to its hardy nature and low cost. However, its consumption carries significant health risks due to the presence of a neurotoxin. Understanding its properties, harmful effects, and how to identify it is crucial for ensuring food safety.

1. The Identification Concept of Kesari Dal

Kesari Dal is often used as an adulterant in more expensive and commonly consumed pulses like Toor (Arhar) Dal or Chana Dal because it is significantly cheaper and visually similar to some extent. However, there are distinct features that help in its identification:

• Visual Appearance: Kesari Dal grains are typically wedge-shaped or triangular, with a rough texture. They often have a darker spot at the point of attachment (hilum). In contrast, Toor Dal is usually split, with flatter, disc-like halves, and Chana Dal is rounder and plumper.
• Color: While often a yellowish-brown, its color can vary. It might be slightly darker or duller than pure Toor Dal.
• Texture: When rubbed, Kesari Dal might feel slightly rougher compared to the smoother surface of other dals.
• Cooking Behavior: Kesari Dal can sometimes take longer to cook than other common pulses and may retain a somewhat harder texture.
• Microscopic Examination: Under a microscope, specific cell structures can differentiate Kesari Dal from other pulses, a method typically used in labs.

2. Harmful Effects and Associated Disease (Lathyrism)

The primary concern with Kesari Dal is the presence of a neurotoxin called Beta-Oxalylamino-L-alanine (BOAA). This compound affects the nervous system and can lead to a debilitating neurological disorder known as Lathyrism.

Symptoms of Lathyrism:

• Neurological Damage: The BOAA toxin primarily damages motor neurons in the spinal cord.
• Lower Limb Paralysis: The most characteristic symptom is progressive paralysis or weakness of the lower limbs, leading to a stiff-legged gait, difficulty walking, and eventually complete paralysis in severe cases.
• Muscle Rigidity: Stiffness and rigidity in leg muscles are common.
• Pain and Numbness: Individuals may experience pain and numbness in the legs.
• Irreversible: The neurological damage caused by Lathyrism is often irreversible, leading to permanent disability.

Vulnerable Populations:

Lathyrism predominantly affects malnourished individuals, particularly men, who consume Kesari Dal as a staple diet over extended periods, especially in poverty-stricken or drought-affected regions where other food sources are scarce and Kesari Dal is the cheapest available option.

Legal Status in India:

Recognizing its severe health hazards, the Indian government has strictly banned the cultivation and sale of Kesari Dal for human consumption as an edible pulse or an adulterant under the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011.

Quick Revision Points

• Adulterant: Kesari Dal (Lathyrus sativus)
• Primary Adulterated Food: Toor (Arhar) Dal, Chana Dal
• Reason for Adulteration: Cheaper and easily available
• Toxic Compound: Beta-Oxalylamino-L-alanine (BOAA)
• Disease Caused: Lathyrism
• Main Symptom: Paralysis of lower limbs, muscle rigidity
• Vulnerable Group: Malnourished, poor populations
• Identification: Wedge-shaped, rough texture, darker spot at hilum.
• Legal Status in India: Banned for human consumption.

Practice Questions

1. What is the chemical name of the neurotoxin found in Kesari Dal?
2. Describe two physical characteristics that can help differentiate Kesari Dal from Toor Dal.
3. Why is Lathyrism more prevalent in economically disadvantaged areas?
4. Name the specific part of the body primarily affected by Lathyrism.
5. What is the legal standing of Kesari Dal for human consumption in India?