Novel Strategies to Ameliorate the Antinutritional Factors and Bioactive Retention

Abstract

Pulses are rich source of protein, dietary fiber, minerals. However they need to be processed further before consuming due to presence of antinutritional (ANFs) factors. Otherwise can significantly affect the absorption of of other valuable nutrients and reduces digestibility as well. Some common ANFs in pulses include lectins, phytates, tannins, protease inhibitors. Appropriate processing needs to reduce these factors, while maintaining the nutritional digestibility and consumer acceptance. Some of the strategies being used to reduce these factors are soaking, germination, fermentation, enzymatic treatments, and physical processing are making significant strides in overcoming the limitations posed by ANFs. But important consideration to be taken while processing is to minimise the effect of processing on reduction of nutritional values. Some of the novel strategies which involves significant retention of nutrients while reducing the nutritional factors includes microwave heating, superheated steam processing, ultrasonication, cold plasma. Lot of research work are going on to reduce ANFs and while simultaneously retaining the quality so that can be further used for several novel product developments. Effect of cold plasma treatment on guar bean seed flour at 10 KV (5-20 min) and 20 KV (5-20 min) was studied and significant reduction was obtained in ANFs at higher voltage while retaining the bioactive compounds. Similarly, effect of superheated steam treatment (120 to 150oC for 5 to 15 min) was studied on guar bean seed flour and significant effect on functional properties of flour was observed at higher temperature whereas significant reduction in ANFs was also observed.