Abstract
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.Graphical abstractA brief overview of beneficial effects of anti-nutrients and reduction strategy.
Highlights
In Asian countries, cereals and legumes are considered as major staple foods
Reduction of anti-nutrients like tannin and phytic acid in germinated cereals increase the bioavailability of several minerals, which led to increased nutritional value of the food products (Ogbonna et al 2012; Oghbaei and Prakash 2016)
Several strategies are used to overcome the effects of these food anti-nutrients, which include processing treatments such as milling, soaking, germination, autoclave and microwave treatment and fermentation
Summary
In Asian countries, cereals and legumes are considered as major staple foods. Cereal grains such as rice, wheat and maize belong to the grass family Graminae and hold valuable place within the staple food crops, because they are consumed throughout the world. Wheat is mainly considered a high nutritive value cereal crop because of its composition, and contents of macronutrients like proteins, carbohydrates and fats, in addition to minerals such as zinc, phosphorus, iron, calcium, magnesium (FAO 2018a, b). These food processing techniques reduce anti-nutritional factors, increase protein digestibility and improve the biological value of cereal crops (Handa et al 2017; Jaybhaye and Srivastav 2015).
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
