By combining heat from microwaves and infrared energy, University of Saskatchewan (USask) researchers have uncovered a new, more energy efficient way to process lentils, making them more nutritious and digestible. The findings may result in more value for consumers, food processors, ingredient manufacturers, and producers.
Click here for original story, Zapped, infrared-heated lentils are more nutritious and ‘greener’ to process
Source: Phys.org