ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Abstract

The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelating properties. They causes tomicronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespreadglobal health problem not only in developing but also in many countries. Increasing micronutrientintake in food through food processing based approaches is a sustainable method of prevention ofmicronutrient malnutrition which should be achieved through food diversification. There are traditionaland technological methods that provide reducing of antinutrient compounds.The pretreatmentand processing techniques as soaking, fermentation, germination, debranning, and autoclaving areeven traditional methods which use generally in consumption of foods.Removing antinutrients, thebioavailability 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 usingdomestic or industrial basic food processing techniques alone or in combination.This review focusedon various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in foodgrain to improve nutritional quality of foods.