Effect of instantaneous controlled pressure drop on the phytate content of lupin

Although legumes provide health benefits, they also contain antinutritional factors like phytate. Excessive amounts of phytate in the diet can lead to mineral deficiencies and phytate should be eliminated by processing. During food processing and digestion, phytate can be dephosphorylated to produce degradation products such as myo-inositol pentakis-, tetrakis-, tris-, his-, and monophosphates. This paper reports the effect of instantaneous controlled pressure drop (Detente Instantanee Controlee, or DIC) treatment on the phytate content of Lupinus albus and Lupinus mutabilis seeds. The results show the potential of the DIC process for the treatment of lupin seeds: phytate content decreased by 16% (L. albus) and 19% (L. mutabilis) after 1 min of DIC treatment and by up to 55% (L. albus) and 60% (L. mutabilis) after a 7 min treatment. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.