The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
To increase the sustainability of the food sector and improve overall health, plant-based products have been advocated to be a solution. The plant-based products are often based on legumes. They contain a lot of nutrients and health benefits but also various antinutrients, including phytic acid which binds to several important minerals and proteins and reduces their bioavailability. Legumes are us