EFFECTS OF EXTRUSION AND CONVENTIONAL PROCESSING METHODS ON PROTEIN AND ANTINUTRITIONAL FACTOR CONTENTS IN PEA-SEEDS

The effects of high temperature short time (HTST) treatment compared w ith other conventional processes on protein, phytic acid, condensed ta nnins, polyphenols, trypsin, chymotrypsin and alpha-amylase inhibitor activities and haemagglutinating activities in Renata, Solara and Ball et pea seeds were investigated. Ballet cultivar showed highest protein , phytic acid, tannin, polyphenol contents and trypsin and chymotrypsi n inhibitory activities. All pea cultivars contained trypsin- and chym otrypsin-inhibiting activity and lectins but only Solara had alpha-amy lase inhibitory activity. Under extrusion conditions (148 degrees C, 2 5% moisture and 100 rpm) this thermal processing method was the most e ffective in condensed tannin, trypsin, chymotrypsin, alpha-amylase inh ibitors and haemagglutinating activity reduction, without modifying pr otein content as occurs by dehulling, soaking and germination treatmen ts. Trypsin and chymotrypsin inhibitors and haemagglutinating activiti es in peas were more readily abolished by extrusion treatment than was chymotrypsin inhibitory activity. (C) 1998 Elsevier Science Ltd. All rights reserved.