Novel methods of processing legumes to reduce unwanted oligosaccharides and trypsin inhibitors are described. The compounds have the formula 1or the pharmaceutically acceptable salts thereof wherein Ar, R1, R2, R3, R4 and W are various organic and inorganic substituents. Furthermore, the locking mechanisms utilized to lock the pivot balls also utilize the lock the angular position of the extension rod relative to the clamp. The resulting image has \u201cn\u201d regions each with a different brightness that become progressively brighter from top to bottom of the image.