USask researchers discover radio frequency heating reduces antinutrients in peas and beans and improves energy efficiency. Legumes such as peas and beans have been consumed by humans for hundreds of years, but at their core, they are the reproductive seeds of plants. To defend themselves from being eaten by animals or insects, these seeds produce […]



Summary

University of Saskatchewan researchers have found that radio frequency (RF) heating effectively reduces antinutrients in peas and beans, enhancing their nutritional value and digestibility. Legumes naturally contain antinutrients as a defense mechanism. The RF heating process proved successful in minimizing these compounds, which interfere with nutrient absorption. This method also offers the benefit of improved energy efficiency compared to traditional cooking methods. This discovery has the potential to make legumes a more easily digestible and nutritionally beneficial food source for human consumption.

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