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In page Trypsin inhibitor:
"Trypsin inhibitor is heat liable, therefore by exposing these foods to heat, the trypsin inhibitor is removed and the food subsequently becomes safe to eat.[1] Boiling soybeans for 14 minutes inactivates about 80% of the inhibitor, and for 30 minutes, about 90%. At higher temperatures, e.g. in pressure cookers, shorter cooking times are needed.[2] ELISA tests can be used to measure the degree of deactivation achieved.
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