Effects of Microwave Heating on Lipoxygenase and Trypsin Inhibitor Activities, and Water Absorption of Winged Bean Seeds

Lipoxygenase and trypsin inhibitors in dry whole winged bean seeds were completely inactivated after microwave heating for 3.0 and 5.0 min, respectively. The soaking of the seeds, prior to microwave heating, considerably decreased the heating times needed to inactivate lipoxygenase and trypsin inhibitor. Furthermore, microwave heating was effective in increasing the rate of water absorption of the seeds.