High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

► Effects of pressure up to 600 MPa on antinutritional factors and protein digestibility of peas and beans were analysed. ► Results showed that oligosaccharides, phytic acid and trypsin inhibitor activity were reduced by all applied pressure conditions. ► Total phenolic acids were reduced in some pressurised peas and beans whereby cooking yielded greater levels of reduction. ► Protein digestibility was improved by applying 600 MPa at 60 °C (peas: 30 or 60 min, beans: 60 min).