NT DIETETIC FACTORS IN LEGUMES

NT DIETETIC FACTORS IN LEGUMES
Author(s):
Subham Ghosh, Harshal Ashok Avinashe, Nidhi dubey
Keywords:

Abstract
Legumes are very essential crops cultivated in Asia, Africa and Caribbean regions for human and animal nutrition. Legumes are good source of protein and dietary fiber in our day to day meal. Whoever, a wide variety of antinutritional factors namely raffinose family oligosaccharides (RFO’s), Proteinaceous compounds, lectins, neurotoxin, goitrogenic factor, amylase inhibitors, and phytic acid are existing in them. These factors impact the absorption and bioavailability of nutrients by humans and also in animals when utilized as a feed. The feasible methods decrease the anti-nutritional factors are; use of enzyme to decrease the concentration, breeding of crop varieties with decrease concentration of antinutritional factors, and through local procedures such as soaking, germination and cooking. Even previously to emergence of science and technology, humans have employed this long-established knowledge to decrease the quantity of antinutritional factors from plant origins. Although, current advances in crop breeding and genetic bring the opportunity to decrease the concentration of these anti-nutritional factors genetically.
Article Details
Unique Paper ID: 151388 Publication Volume & Issue: Volume 7, Issue 12 Page(s): 722 - 727
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