Antinutrients

Antinutrients

Impact of selenium application on selenium and phytic acid content in cowpea seeds

Published in Gary Bañuelos, Zhi-Qing Lin, Dongli Liang, Xue-bin Yin, Selenium Research for Environment and Human Health: Perspectives, Technologies and Advancements, 2019

V.M. Silva, A.R. Reis*

Phytic acid (PA) (or myo-inositol hexaphosphate, InsP6 or IP6) is the main compound of phosphorus (P) storage in seeds, comprising between 60 and 90% of all P in cereals. The bioavailability Fe, Zn, Cu, and Mg in human diets is often reduced by the presence of PA, which is considered an antinutrient (Raboy 2003). For this reason, there are commonly severe mineral micronutrient deficiencies in populations with diets composed primarily of cereals, particularly in vulnerable groups such as children and pregnant women from poor regions that commonly ingest low amounts of bioavailable Ca, Fe, Mg, and Zn (Silva et al. 2019). Thus, strategies to reduce PA concentrations in edible parts of plants are also needed in order to enhance the nutritional quality of foods.

Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris

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Journal Information

Published in Cogent Engineering, 2022

E.E Alagbe, G.C Okoye, T.E Amoo, B.T Adekeye, O.S Taiwo, A.O Adeyemi, E.O Daniel

Anti-nutrients are inactivated by processing methods such as dehulling, soaking, fermentation, cooking, and roasting, which can improve the nutritional quality of the beans (Thani et al., 2018). Soaking the seeds before cooking softens them and cuts down on cooking time. Rinsing legumes and changing the boiling water multiple times minimizes the number of oligosaccharides in legumes, relieving the discomfort and embarrassment associated with bloating and flatulence caused by oligosaccharides.

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Impact of selenium application on selenium and phytic acid content in cowpea seeds

Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris