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- W3206521331 abstract "Legumes contain high amount of essential nutrients. It is the cheapest source of protein for the millions of people in developing countries. However, this interesting crop contains nutritional constraints, which reduce the bioavailability of both macronutrient and micronutrient, and limits its utilization in household and industrial level. The main nutritional constraints commonly found in legumes are trypsin inhibitor, protease inhibitor, oxalate, phytic acid, saponin, tannins, polyphenol lectins, and flatulence causing oligosaccharides. Some of this nutritional constraint reduces mineral bioavailability and absorption, protein and starch digestibility. This causes both macronutrients and micronutrients malnutrition among people those consumed as stable food. Furthermore, continuous consumption of nutritional constraints threats health of consumer. To eliminate the problem of nutritional constraints and enhance nutritional values of legumes, various processing techniques and method are used. These techniques are soaking, boiling, roasting fermentation and germination, were used since ancient time. Today, besides them the novel food processing technology such as microwave cooking, autoclaving cooking, and extrusion cooking are used. However, still further research is needed to reduce the level of to reduce the level of nutritional constraints in legumes food. Therefore, this review aimed to update information of nutritional constraints of legumes and role novel food processing technologies to enhance their nutritional values of legumes." @default.
- W3206521331 created "2021-10-25" @default.
- W3206521331 creator A5049805993 @default.
- W3206521331 date "2021-07-23" @default.
- W3206521331 modified "2023-10-06" @default.
- W3206521331 title "Nutritional Constraints of Legumes and the Role of Novel Food Processing Technologies to Enhance Their Nutritional Values" @default.
- W3206521331 doi "https://doi.org/10.11648/j.advances.20210203.11" @default.
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