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

被引:623
作者
Samtiya, Mrinal [1 ]
Aluko, Rotimi E. [2 ]
Dhewa, Tejpal [1 ]
机构
[1] Cent Univ Haryana, Dept Nutr Biol, Mahendergarh 123031, Haryana, India
[2] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada
关键词
Legumes; Cereals; Phytic acid; Micronutrients; Fermentation; Lactic acid bacteria; Anti-nutrients; VITRO PROTEIN DIGESTIBILITY; TRYPSIN-INHIBITOR; ANTINUTRITIONAL FACTORS; PHYTIC ACID; ALPHA-AMYLASE; ANTIOXIDANT ACTIVITY; ENZYME-INHIBITORS; PHENOLIC PROFILES; CAJANUS-CAJAN; MAIZE FLOUR;
D O I
10.1186/s43014-020-0020-5
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
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页数:14
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