The present invention relates to a products with inactivated enzymes and enhanced shelf life, by using a sequential processing protocol with supercritical carbon dioxide at a moderate condition. The proceess involves subjecting the legume or cerela product to sequences of pressurization-depressurization using supercritical carbon dioxide at specified pressure and treatment time to achieve sterilization with desirable characteristics. The temperature of the steriliser may vary from 35-60 ºC the pressure may be in the range of 7-15MPa. Total treatment time may vary from 15 to 90 minutes and 3 sequences of pressurisation and depresseuriztion without using chemical preservatives. The product is any legume or cereal product with enhanced shelf life of up to 30 days without refrigeration. This sterilisation is accomplished without adversely affecting the foods with minimal changes in texture, aroma, and colot. The products obtained form the pretreated soybean are devoid of enzyme activity, free of beany flavour and chalky mouth-feel, and with inactivated anti-nutritional factor trypsim inhibitoe and lipase. The de-hulled beans obtain are used for ready preparation of soymilk obviating the tedious process of presoaking and de-hulling. The oil extraction efficiency of the treated product increases, giving higher yields of stabilised degummed oil, even at lower pressure of supercritical carbon dioxide.
