Use of microwaves to improve nutritional value of soybeans for future space inhabitants

Abstract

Whole soybeans from four different varieties at different moisture contents were microwaved for varying times to determine the conditions for maximum destruction of trypsin inhibitor and lipoxygenase activities, and optimal growth of chicks. Microwaving 150 gm samples of soybeans (at 14 to 28% moisture) for 1.5 min was found optimal for reduction of trypsin inhibitor and lipoxygenase activities. Microwaving 1 kgm samples of soybeans for 9 minutes destroyed 82% of the trypsin inhibitor activity and gave optimal chick growth. It should be pointed out that the microwaving time would vary according to the weight of the sample and the power of the microwave oven. The microwave oven used in the above experiments was rated at 650 watts 2450 MHz