Researchers at the University of Saskatchewan have developed a groundbreaking radio frequency (RF) heating method. This innovative technique significantly enhances the digestibility of legumes, including beans and peas.
The RF heating process effectively reduces the levels of antinutrients, which are compounds known to interfere with digestion, while simultaneously preserving the valuable nutritional content of the legumes. A key advantage of this technology is its ability to dramatically reduce processing times, shifting from hours to mere minutes.
Specifically, the technology has been shown to reduce trypsin inhibitors by an impressive 81%, leading to a marked improvement in overall digestibility. This advancement holds the potential to make legumes a more accessible and nutritious food source, thereby contributing to a more sustainable and resilient food system.