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Published in:

Volume 5 Issue 12
December-2018
eISSN: 2349-5162

Unique Identifier

JETIREC06125

Page Number

1012-1031

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Title

Effect of different cooking methods on anti-nutritional factors- An Overview

ISSN

2349-5162

Cite This Article

"Effect of different cooking methods on anti-nutritional factors- An Overview", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 12, page no.1012-1031, December 2018, Available :http://www.jetir.org/papers/JETIREC06125.pdf

Abstract

India is the country where most of the population is dependent on the plant based food. Plant based foods include cereals, legumes, fruits and vegetables which contains various nutrients plays vital role in the growth, development and different internal function in body. Other than these nutrients all of these food sources contain anti- nutritional factors such as goiterogenic factors, lathyrogens, saponins, trypsin inhibitors, phytohemagglutinins tanins, cynogens, phytates, oxalates etc. Some of the studies have reported that the presence of some anti-nutrients in food within limited amount works as preventive measure in chronic diseases like cancers and coronary disease etc so that, known as bioactive compounds which are non-nutritive in nature. These further reveal that the anti- nutritional factors are not always harmful in nature due to lack of nutritive value. Although the beneficial and harmful effect of these compounds depends on their chemical structure, concentration, time of exposure as well as their interaction with other nutrients. These non-nutritive substances are known as pro-nutrients which having positive effect on health whereas anti-nutritional factors have negative effect on health. Number of studies revealed the various methods to improve the nutritional availability of vital nutrients by the selection of different cooking methods. These cooking methods include different traditional methods such as washing, peeling, soaking, blanching, cooking, sprouting, fermentation etc. which can further effectively reduce the content of these anti-nutritional factors.

Key Words

Anti-nutritional factors, bioactive compounds, tannins, saponins, enzymetic inhibitors, cooking methods.

Cite This Article

"Effect of different cooking methods on anti-nutritional factors- An Overview", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp1012-1031, December 2018, Available at : http://www.jetir.org/papers/JETIREC06125.pdf

Publication Details

Published Paper ID: JETIREC06125
Registration ID: 229611
Published In: Volume 5 | Issue 12 | Year December-2018
DOI (Digital Object Identifier):
Page No: 1012-1031
ISSN Number: 2349-5162

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Cite This Article

"Effect of different cooking methods on anti-nutritional factors- An Overview", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp1012-1031, December 2018, Available at : http://www.jetir.org/papers/JETIREC06125.pdf




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