Open AccessPresence of antinutritional factors in legumes
Author(s) -
Dora Alicia Marcos-Méndez,
Helena Canseco-Nava,
Rosa María Oliart-Ros,
Abril Ramírez-Higuera
Publication year - 2021
Publication title -
revista de ingenieria innovativa
Language(s) - English
Resource type - Journals
ISSN - 2523-6873
DOI - 10.35429/joie.2021.17.5.6.13
Subject(s) - assimilation (phonology) , food science , health benefits , glycemic index , biological value , glycemic , human health , nutrient , dietary fibre , human nutrition , biology , microbiology and biotechnology , chemistry , medicine , traditional medicine , environmental health , insulin , ecology , philosophy , linguistics
Legumes are one of the main sources of vegetable protein, and it has also been shown that, after consumption, beneficial effects can be obtained for human health, since they can help reduce blood glucose levels, as they are considered a low glycemic index food, promote bone health, and contain bioactive compounds with different biological activities such as hypotensive or hypocholesterolemic, among others. This group of foods are considered complete foods since they contain proteins, carbohydrates, minerals, vitamins, among other nutritional components; however, they also have antinutritional factors (ANF), which are defined as non-fibrous natural substances that can cause a negative effect on the nutritional value of some foods, as well as on health since they hinder or inhibit the assimilation of some nutrients. For this reason, it is of great importance to apply processing methods to reduce or eliminate the presence of these ANF in legumes.