ANTI-NUTRITION IN LEGUMES: EFFECT IN HUMAN HEALTH AND ITS ELIMINATION
Keywords:Legume, nutrient, bioactive compound, phytic acid
In India, legume seeds are identified as a major source of protein after milk. Bean (soybean, cowpea, French bean, boad bean, lima bean etc.) seeds have a unique nutritive value as they deliver valuable proteins, saccharides, minerals and vitamins, and dietary fibre. Besides, they contain a wide range of bioactive compounds that cannot be considered as nutrients; however they exert physiological effects on humans. These may reduce the availability of otherwise good proteins in the diet and cause diseases originating from malnutrition. These factors affecting digestibility include proteolytic inhibitors, phyto hem agglutinins, phytic acids and tannins etc. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world's population and particularly people in the developing countries.
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