A Brief Review: Lectins, Protease Inhibitors and Saponins in Cereals and Legumes
M. D. J. C. Sandarani, K. A. A. V. Kulathunga
Asian Food Science Journal · pp. 1–4 · Published 25 Jul 2019
10.9734/afsj/2019/v10i430044Abstract
Cereals and legumes are substantial in the human diet of tropical and sub-tropical regions. Anti-nutrient factors in cereals and legumes are secondary metabolites which can interfere with nutrient digestion and absorption after ingestion. This review will focus on the different content factors found in cereals and legumes including lectins, protease inhibitors, and saponins. It is important to show the treatments which are used to reduce the anti-nutrient factors in cereals and legumes. Therefore, this review sought to summarise the available literature on different techniques that have been used to reduce the concentration of anti-nutrient factors in foods.
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