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Antinutrients Restraining Biofortification

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Biofortification of Food Crops

Abstract

Biofortification to enhance the bioavailability of micronutrients such as iron, zinc, vitamin A, folic acid (vitamin B9), and cyanocobalamin (vitamin B12) in staple food is the necessity of people living under malnourished conditions. Almost half of the world population is suffering from deficiency of iron, zinc, vitamin A, folic acid, etc. due to poor quality of food they are consuming. They have either low access or no access for these components of food. HarvestPlus has been working to enhance the availability of these nutrients through improved varieties of food so as to provide them health protection. Though the level of micronutrients in the staple food is enhanced by conventional breeding or biotechnology, the presence of antinutrients in food causes hurdle in absorption and bioavailability of Fe, Zn, Ca, folates, etc. These antinutrients are phytates, polyphenols and tannins, protease and α-amylase inhibitors, saponins, lectins, and lathyrogens. Various processing techniques are adopted to remove or reduce these antinutrients to enhance bioavailabilty of essential nutrients of food. Processing techniques such as soaking, germination, milling (dehusking), cooking, and autoclaving are effective in removal of antinutrients, especially from food grains.

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  1. Division of Basic Sciences, ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, 208 024, India

    R. P. Srivastava

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  1. Division of Crop Production, Indian Institute of Pulses Research, kanpur, Uttar Pradesh, India

    Ummed Singh

  2. Division of Crop Production, ICAR-Indian Institute of Pulses Research, Kanpur, India

    C S Praharaj

  3. Division of Crop Production, ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, India

    S S Singh

  4. ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, India

    N P Singh

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Srivastava, R.P. (2016). Antinutrients Restraining Biofortification. In: Singh, U., Praharaj, C., Singh, S., Singh, N. (eds) Biofortification of Food Crops. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2716-8_24

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