Development of technical solutions to reduce anti-nutritional substances in legume raw materials
Authors:
Lada N. Rozhdestvenskaya, Olga V. Chugunova
Abstract:
Legumes are of considerable interest for the study of their use in food production. They not only help to solve the problem of creating sustainable healthy diets, but also create the basis for the formation of full-fledged plant alternatives. At the same time, the search for effective technological solutions that can increase the bioavailability of the contained nutrients while maintaining the functional and technological properties of legume raw material processing products (LRPP) is of considerable interest. The paper presents a comparative РВ analysis (RBA – risk-benefit assessment) of different protein sources in order to identify the risks that are most significant for legume raw materials. The authors analyzed substantiated traditional and emerging technologies for reducing the effect of antinutrients and substantiated the advantages of microwave processing. Based on the data obtained during microwave processing (power 800 W, frequency 2450 MHz, exposure 30; 45; 60; 75; 90 s) of pea protein isolate, as well as hydrolysates of lentils (red and green) and peas (yellow and green), the processes of changing their physicochemical organoleptic and microbiological properties, content of antinutrients, food and biological value are considered. The average values of trypsin inhibitors and phytic acid in lentils before hydrolysis were 3.78 and 2.18 mg/g, after – 2.74 and 1.21 mg/g, respectively; in peas before hydrolysis 2.18 and 1.48 mg/g, after – 1.05 and 0.89 mg/g, respectively. The value of phytic acid in LRP during hydrolysis decreased by 30–43%, trypsin inhibitor – by 43–62%. The studied features of microwave radiation allow us to consider this technology as promising and effective in expanding the areas of use of LRPP and ensuring the quality and safety of products developed on their basis.
Keywords:
legumes; risk-benefit analysis; РВ-analysis; healthy eating; ultra-high frequency processing; antinutrients
For citation:
Rozhdestvenskaya L.N., Chugunova O.V. Development of technical solutions to reduce anti-nutritional substances in legume raw materials. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 33–45. DOI: 10.29141/2500-1922-2025-10-2-4. EDN: MWVPUU.
