| Abstract
| - To increase biological benefit and ease of digestion and decreaseantinutrient compounds in legumes,traditional procedures, heating or blanching, are generally used.The use of microwave energy ismore efficient than the traditional heating treatment. Thecharacteristic feature of microwaveheating is that it ensures homogeneous operation in the whole volume ofsubstance, great penetratingdepth, and selective absorption. The effect of microwave energyfor reducing enzyme activity inwhole soybeans has been investigated. This application hasappeared in the literature; however,the optimal physical parameters were not researched. All of theexperiments were performed withLabotron 500 vacuumable microwave equipment. The experimentsinvestigated here were carefullydesigned to find the optimum conditions for the treatment. Thepaper gives the results and adescription of the statistical methods with which the evaluation wasmore effective and informativeeven though fewer measurements were required. Theselaboratory-scale results are easily extendibleto factory-scale as well. Keywords: Soybean; urease and trypsin inhibitor activity; microwaveheating; operationalparameters; experimental design
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