Legumes like peas and beans, staples in human diets for centuries, are undergoing a transformative change in how they are processed, thanks to a groundbreaking study from the University of Saskatchewan. Researchers have discovered a new heating method using radio frequency (RF) waves that significantly improves the digestibility of these nutrient-rich seeds by effectively breaking down their antinutrients.
The study, published in the journal Innovative Food Science & Emerging Technologies, addresses a long-standing issue in food processing. Traditional heating methods used by food companies often result in uneven cooking, where the exterior of the legumes can burn before the interior reaches the necessary temperature to deactivate antinutritional compounds like tannins, lectins, trypsin inhibitors, and phytic acid.
Revolutionizing Legume Processing
At the core of this innovation is the concept of “selective heating.” Tolen Moirangthem, a Ph.D. student involved in the research, explains, “When you put a cup of water in the microwave, the water heats up, but the cup doesn’t. The same is true for the pea—the water inside heats up, but the rest of the pea doesn’t.” This method allows for more efficient heating, preserving the nutritional qualities of legumes while reducing the presence of antinutrients.
The RF heating process is notably quicker than traditional methods, taking only a few minutes. This rapid heating causes the water inside the legumes to expand and turn into steam, creating larger and more numerous pores as the steam escapes. This structural change was confirmed using advanced imaging techniques at the Canadian Light Source, revealing an 81% reduction in trypsin inhibitors, a key antinutrient.
Implications for Global Nutrition
The implications of this discovery are significant, particularly in regions where animal protein is scarce or expensive. “We know that we have big potential with this project,” says Moirangthem. “Animal protein is very expensive in different parts of the world, so we need sustainable plant protein that can be produced at mass volume to feed the world population.”
As the global population continues to grow, the demand for sustainable and affordable protein sources becomes increasingly urgent. Legumes, already valued for their high protein content and environmental benefits, could become even more attractive if they are easier to digest and process efficiently.
Environmental and Economic Benefits
Beyond nutritional benefits, the RF heating method offers environmental advantages. Traditional heating processes consume significant energy and resources, whereas RF heating could reduce these demands. This efficiency not only lowers the carbon footprint of legume processing but also reduces costs, potentially making legumes more accessible to consumers worldwide.
“This new heating method could help make bean and pea crops even more environmentally friendly to process, with the bonus of making legumes easier to digest.” – Tolen Moirangthem
As food processing industries seek more sustainable practices, the adoption of RF heating could represent a significant step forward. The study’s findings suggest that this method could be scaled up for industrial use, paving the way for broader application in food technology.
Future Directions and Research
The research team at the University of Saskatchewan is optimistic about the future applications of their findings. Further studies are planned to explore the potential of RF heating in other plant-based foods and to refine the technology for commercial use. The goal is to create a versatile, efficient, and sustainable processing method that could revolutionize the way we consume plant proteins.
This development comes at a time when the food industry is under increasing pressure to innovate and adapt to the challenges of climate change and resource scarcity. By enhancing the digestibility and sustainability of legumes, RF heating could play a crucial role in meeting these challenges and supporting global food security.
