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 mineral bioavailability and protein absorption of foods thanks to their chelating properties. They causes to micronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespread global health problem not only in developing but also in many countries. Increasing micronutrient intake in food through food processing based approaches is a sustainable method of prevention of micronutrient malnutrition which should be achieved through food diversification. There are traditional and technological methods that provide reducing of antinutrient compounds.The pretreatment and processing techniques as soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally in consumption of foods.Removing antinutrients, the bioavailability of some cation (Ca, Fe and Zn) and the absorption of proteins make to increase and consequently nutrition value of food increase. It is possible to reduce antinutrient factors by using domestic or industrial basic food processing techniques alone or in combination.This review focused on various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in food grain to improve nutritional quality of foods.