A review on traditional technology and safety challenges with regard to antinutrients in legume foods
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REVIEW ARTICLE
A review on traditional technology and safety challenges with regard to antinutrients in legume foods Anand Sharma1,2
Revised: 9 January 2020 / Accepted: 28 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-a`-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide. Keywords Antinutrient Food legume Safety Response surface methodology Processing
& Anand Sharma [email protected] 1
Present Address: Department of Botany, Shri Ramasamy Memorial University Sikkim, 5th Mile, Tadong, Sikkim 737 102, India
2
Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri 734013, India
Introduction Being a rich source of nutritional components, legumes are important in human nutrition, beneficial to human health and, among others, help to prevent ailments including cardiovascular diseases, diabetes, and colon cancer (vaz Patto et al. 2015). However, the consumption constraints of legumes is due to the presence of a considerable amount of antinutrients which limit the availability of various nutrients (Kim et al. 2012; vaz Patto et al. 2015; Sharma et al. 2018). Legume antinutrients include galacto-oligosaccharides, tannins, phytic acid, protease inhibitors, a-amylase inhibitor, saponins, lectins, lathyrogen, cyanogenic glycosides, oxalates, and biogenic amines. Several traditional food processing and preparation methods, like soaking, cooking, germination, and fermentation can be employed to reduce antinutrients and enhance bioavailability of nutritional components in the food system. Such treatments remove or diminish these factors and give acceptable, appetizing, and nutritious products which in turn enhance digestibility, nutrient bioavailability, and safety of the prepared foods. Reduction of antinutrients can also be achieved by selecting plant genotypes with low levels
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