A Brief Review: Lectins, Protease Inhibitors and Saponins in Cereals and Legumes
M. D. J. C. Sandarani *
Department of Food Science and Technology, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka.
K. A. A. V. Kulathunga
Faculty of Medicine, University of Sri Jayewardenepura, Sri Lanka.
*Author to whom correspondence should be addressed.
Abstract
Cereals and legumes are substantial in the human diet of tropical and sub-tropical regions. Anti-nutrient factors in cereals and legumes are secondary metabolites which can interfere with nutrient digestion and absorption after ingestion. This review will focus on the different content factors found in cereals and legumes including lectins, protease inhibitors, and saponins. It is important to show the treatments which are used to reduce the anti-nutrient factors in cereals and legumes. Therefore, this review sought to summarise the available literature on different techniques that have been used to reduce the concentration of anti-nutrient factors in foods.
Keywords: Anti-nutrient contents, cereals, legumes.