The effects of 14, 18, 22, 26 and 30% moistening of grass pea seeds and three levels of temperature on the contents of nutritive components and β-ODAP, tannins, phytic phosphorus and trypsin inhibitor activity in extruderates were determined. Extrusion-cooking resulted in the lower (p≤0,01) content of β-ODAP and trypsin inhibitor activity. Higher moisture of extruderated seeds resulted in a higher decrease of the content of β-ODAP and trypsin inhibitor activity and a smaller decrease of the tannins content. Raising the temperatures in the extrusion-cooking cylinder from 90/100/120/100°C to 140/180/220/200°C decreased the β-ODAP content of extruded grass pea seeds.
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