Plant food anti-nutritional factors and their reduction strategies: an overview

dc.contributor.authorSamtiya, Mrinal
dc.contributor.authorAluko, Rotimi E
dc.contributor.authorDhewa, Tejpal
dc.date.accessioned2020-04-01T04:10:14Z
dc.date.issued2020-03-06
dc.date.updated2020-04-01T04:10:14Z
dc.description.abstractAbstract 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 abstract A brief overview of beneficial effects of anti-nutrients and reduction strategy.
dc.identifier.citationFood Production, Processing and Nutrition. 2020 Mar 06;2(1):6
dc.identifier.urihttps://doi.org/10.1186/s43014-020-0020-5
dc.identifier.urihttp://hdl.handle.net/1993/34617
dc.language.rfc3066en
dc.rightsopen accessen_US
dc.rights.holderThe Author(s)
dc.titlePlant food anti-nutritional factors and their reduction strategies: an overview
dc.typeJournal Article
local.author.affiliationFaculty of Agricultural and Food Sciencesen_US
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