Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Abstract Well-controlled technologies for seed treatment have become a necessity for the food industry. Instant controlled pressure drop treatment (DIC®) is a new and highly controlled process that combines steam pressure (up to 8 bar) with heat (up to 170 °C) for a short time (up to 3 min). The end-product is a whole seed with a porous texture. The aim of this work was to evaluate the effect of this new (DIC) process on the contents of nutritionally active factors (NAF s ) in soybean, lupin, lentil, chickpea and roasted peanut. Unprocessed (control) and processed (DIC treatment under different pressure and time conditions) ground samples were analysed for oligosaccharides, inositol phosphates, trypsin inhibitors and lectins. The effect of DIC treatment on NAF s in legume seeds has shown that this process considerably reduces most of these components; the optimum condition for DIC treatment in all the seeds was DIC-3 (6 bar, 1 min). The main advantages of DIC are its short processing time and the possibility of treating whole seeds for industrial applications.