The most of plant
foods, nuts and cereals contain antinutrient compounds. They reduce to mineral
bioavailability and protein absorption of foods thanks to their chelating
properties. They causes to micronutrient malnutrition and mineral deficiencies.
The micronutrient malnutrition is a widespread global health problem not only
in developing but also in many countries. Increasing micronutrient intake in
food through food processing based approaches is a sustainable method of
prevention of micronutrient malnutrition which should be achieved through food
diversification. There are traditional and technological methods that provide
reducing of antinutrient compounds.The pretreatment and processing techniques
as soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally in
consumption of foods.Removing antinutrients, the bioavailability of some cation
(Ca, Fe and Zn) and the absorption of proteins make to increase and
consequently nutrition value of food increase.
It is possible to reduce antinutrient factors by using domestic or
industrial basic food processing techniques alone or in combination.This review
focused on various methods to reduce antinutrients in food such as phytic acid,
tannin, and oxalate in food grain to improve nutritional quality of foods.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Articles |
Authors | |
Publication Date | March 10, 2018 |
Submission Date | August 19, 2017 |
Published in Issue | Year 2018Volume: 4 Issue: 3 |
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