ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES
2018
Müge Hendek Ertop | Müberra Bektaş
The most of plantfoods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelatingproperties. They causes to micronutrient malnutrition and mineral deficiencies.The micronutrient malnutrition is a widespread global health problem not onlyin developing but also in many countries. Increasing micronutrient intake infood through food processing based approaches is a sustainable method ofprevention of micronutrient malnutrition which should be achieved through fooddiversification. There are traditional and technological methods that providereducing of antinutrient compounds.The pretreatment and processing techniquesas soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally inconsumption of foods.Removing antinutrients, the bioavailability of some cation(Ca, Fe and Zn) and the absorption of proteins make to increase andconsequently nutrition value of food increase. It is possible to reduce antinutrient factors by using domestic orindustrial basic food processing techniques alone or in combination.This reviewfocused on various methods to reduce antinutrients in food such as phytic acid,tannin, and oxalate in food grain to improve nutritional quality of foods.
显示更多 [+] 显示较少 [-]