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The aim of this work was to evaluate the effect of exposure of the grass pea seed to IR (Infrared) radiation at varying time intervals on the mechanical properties, trypsin inhibitor activity and on the reactive lysine content. Grass pea seeds cv. Derek, were exposed to infrared radiation at the temperature of 180°C, in 30, 60, 90, 120 and 180 seconds, respectively.
The infrared heat treatment allowed the obtaining of the grass pea seeds characterized by a reduced trypsin inhibitor activity compared to the raw seeds, while maintaining high levels of reactive lysine. It resulted in a decreased value of the breaking load of the tested seeds, thereby, facilitating further processing.