FIELD: agriculture. SUBSTANCE: beans are first soaked in water for at least 3 h. The surface moisture is removed with a stream of air and by UHF treatment of beans at 90 C to a residual moisture content of 7% followed by cooling the beans to ambient temperature. EFFECT: higher nutrient value and reducing the content of antinutrient substances to safe level while preserving the shape of nondefatted soya beans. 3 tbl
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