Evaluation of antinutrients, nutritional, and functional properties in sacha inchi ( L cake treated with hydrothermal processes.

Applying heat treatments using an autoclave and hot air sterilization can alter the proximal composition, technofunctional properties, and antinutrient content of Sacha inchi oil press cake. The autoclave and hot air treatments significantly reduced antinutrients compared to the control. The samples treated with autoclave and hot air sterilization exhibited a significant decrease in alkaloids, nitrates, tannins, saponins, and trypsin inhibitors compared to the control sample.