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A review on traditional technology and safety challenges with regard to antinutrients in legume foods

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Abstract

A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.

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Acknowledgments

This work was supported by grant, F.3-4/2013 (SAP-II), from the University Grants Commission, New Delhi, India.

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Sharma, A. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. J Food Sci Technol 58, 2863–2883 (2021). https://doi.org/10.1007/s13197-020-04883-8

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