Sacha inchi (Plukenetia volubilis L.) seeds are a rich source of essential fatty acids, high-quality proteins, and bioactive phytochemicals, offering great potential for developing functional plant-based foods such as plant-based milk. However, their utilization is limited by Anti-nutritional factors (ANFs) such as tannins, saponins, oxalates, and phytic acid, which reduce nutrient bioavailability. This study aimed to identify the most effective pretreatment method to reduce ANFs and enhance the nutritional value of Sacha inchi seeds for use as a raw material in plant-based milk. To address this, we compared six pretreatment strategies to reduce ANFs and improve the nutritional quality of Sacha inchi seeds for plant-based milk applications. Six pretreatments: traditional non-thermal pretreatments like fermentation, germination, soaking, and thermal pretreatments: roasting, microwave, and autoclaving, were evaluated for their effects on ANF reduction and nutritional improvement. Soaking in 0.5% sodium bicarbonate (NaHCO₃) at 60 °C for 6 h exhibited the highest detoxification efficiency, reducing saponins, tannins, and phytic acid by 65.0%, 68.5%, and 56.5%, respectively. Fermentation (spontaneous 72 h) significantly increased protein availability, whereas germination enhanced antioxidant activity. Microwave and autoclave treatments offered a balanced reduction of ANFs while preserving lipids and polyphenols. Principal Component Analysis (PCA) explained 77.56% of the total variance, separating samples along their nutritional–antinutritional gradients, while Hierarchical Cluster Analysis (HCA) separated water-based from heat-based treatments. These findings highlight warm soaking as the most effective pretreatment for improving the nutritional quality of Sacha inchi seeds. Overall, this study provides a scientifically grounded strategy for optimizing Sacha inchi processing to support the development of high-quality, functional plant-based milk.
Liputo et al. (2026) studied this question.