Effect of infrared heating on the properties of legume seeds

Five legume seeds (kidney beans, green peas, black beans, lentil and pinto beans) were heated by infrared to a surface temperature of 140 degreesC. Th e changes in chemical composition, physical, mechanical and functional prop erties of the processed seeds were measured and compared to those of the ra w seeds. Significant changes in the properties of the seeds in terms of inc reased volume, lower rupture point and toughness, higher water uptake and h igher leaching losses (when the seeds were soaked in water) were obtained. The changes in the physical and mechanical properties were attributed to po ssible cracking of the seed. Even though trypsin inhibitor activity was red uced, infrared heating did not significantly affect the starch and protein components of the seeds. The functional characteristics of flour from the i nfrared-heated seeds were superior to those of flour from untreated seeds.