University of Saskatchewan researchers find new heating method makes legumes easier to digest - Food In Canada

University of Saskatchewan researchers find new heating method makes legumes easier to digest - Food In Canada

Researchers from the University of Saskatchewan (USask) Department of Chemical and Biological Engineering identify a new heating method – using radio frequency (RF) waves – for beans and peas. While they have been part of our human diet for centuries, legumes like peas and beans are ultimately seeds for the next generation of plants. To protect themselves from being eaten by animals and insects, they contain ‘antinutrients’ that are hard for ani…

Scientists Develop New Heating Method That Makes Legumes Easier to Digest

Antinutrients like tannins, lectins, phytic acid, and trypsin inhibitors act as a plant’s natural defense against insects and animals. These compounds make legumes difficult to digest for humans and animals.