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Current IssueEditorial BoardOnline First ArticlesArchive

volume 30 issue 1 (march 2009) : 64 - 70

ANTINUTRITIONAL FACTORS AND THEIR DETOXIFICATION IN PULSES- A REVIEW

A
Amit Kumar Jain
S
Sudhir Kumar
J
J.D.S. Panwar*
1Department of Microbiology and Botany, Janta Vedic College, Baraut (Baghpat) U.P.

  • Submitted|

  • First Online |

  • doi

Cite article:- Jain Kumar Amit, Kumar Sudhir, Panwar* J.D.S. (2025). ANTINUTRITIONAL FACTORS AND THEIR DETOXIFICATION IN PULSES- A REVIEW. Agricultural Reviews. 30(1): 64 - 70. doi: .

ABSTRACT

Pulses are relatively a cheaper source of protein than milk, cheese, cashew, almond, meat
and fish etc., hence valuable for developing countries. The seeds of pulses are most commonly
eaten can be economically stored well for future use. The food values of seeds of pulses is
high, have about the some calorific value per unit weight as cereals and are fair sources of
some vitamins and minerals. Their protein contents are generally about double that of most
cereals. Consumption of pulses is highest in India as compared to other pulses growing
countries due to low purchasing power and religious restrictions on non-vegetarian diet.
Pulses contain about 18.0 to 32.0 % protein and about 1 to 5% fat. Pulses are considerably
richer in calcium than most cereals and contain about 100 to 200 mg of calcium per 100 g of
grain. They are also considerably rich in iron, thiamine, riboflavin and nicotinic acid as
compared to cereals. Young sprouts of pulses like mungbean, mothbean and chickpea are
popular foods in some places. Pulses contain several anti-nutritional factors, such as trypsin
and chymotrypsin inhibitors, lectins, polyphenols, flatulence factors, lathyrogens, saponins,
antihistamines and allergens. The protease inhibitors, lectins and other antinutrients cause
toxicity. Heat treatment has been well established to destroy proteinaceous antinutrients,
such as protease inhibitors and lectins, but heat treatment destroys some of the amino acids
and vitamins as well. For maintaining the nutritional value of food, it is necessary that heating
temperature and length of processing do not exceed the optimum temperature required to
eliminate the effect of inhibitors. Proteins in pulses are known to interact with lipids, tannins,
phytates, flavor compounds and pigments. These interactions occur when pulses are processed
and converted into products. It decreases the bioavailability of proteins. Similarly, tannins
and phytates interact with minerals and vitamins resulting in a decrease in their bioavailability.
Thus, bioavailability of nutrients depends not only on their content in the seed, but also on
the interaction of nutrients under various processing conditions. The pulses are subjected to
various processing techniques like milling, dehulling, soaking, germination, fermentation
and cooking. These processing techniques not only save time, energy and fuel but have
several nutritional advantages and produce edible products having a higher nutritional value
and lower toxic compound. The degrees of elimination of toxic compound depend on type of
pulses and the processing technique.

KEYWORDS

    REFERENCES

    1. Ahamed, S.B. et al. (1996). Food Chem., 56: 159-162.
    2. Ahmed, A.H.R. and Nour A.A. (1990). Labensm Wiss U. Tec., 23: 301-304.
    3. Akinyele, O.T. (1989). Food Chem., 33: 291-299.
    4. Al-Jasser, S.M. (2005). Alexadria Sci. Exchange J., 26: 315-321.
    5. Alonso, R. et al. (1998). Food Chem., 63: 505-512.
    6. Alonso, R. et al. (2000). Food Chem., 68: 159-165.
    7. Al-Othman, A.A. (1999). Ann. Agri. Sci., AinShims Univ., Cairo, 44: 641-652.
    8. Chau, C.R. and Cheung P.C.K. (1997). J. Agric. Food Chem., 45: 4773-4776.
    9. Cristotaro, E. et al. (1974). In: Sugars in Nutrition (Sipple H L, McNutt K W, Editors) Academic Press, London, pp 313.
    10. De Lumen, B.O. and Salamamat L.A. (1980). J. Agrc. Food Chem., 58: 454-460.
    11. Deka, K.R. and Sarkar C.R., (1990). Food Chem., 38: 239-246.
    12. De-Muelenaere, H.J.H. (1965). Nature, 206: 827.
    13. Deshpande, S.S. et al. (1982). J. Food Sci., 47: 1846.
    14. Deshpande, S.S. and Cheryan, M. (1983). Nutr. Rep. Int., 2: 371.
    15. Desphande, S. and Sheryan M. (1983). Nutr. REP.Int., 27: 371-375.
    16. Devaraj, V.R. and Manjunath N.H. (1995). Plant Food Hum. Nutr., 48: 107-112.
    17. Di Pitero, C.M. et al. (1989). J. Agri. Food Chem., 37: 39-44.
    18. Duhan, A. et al. (1989) (Vigna mungo) Varietal differences and effect of domestic processing and cooking methods.
    19. J. Sci. Food Agri., 49: 449-455.
    20. Gupta, K. and Wagle, D.S. (1980). J. Food Sci., 45: 394.
    21. Hobday, S.M. et al. (1973). Phytochemistry, 12: 1041.
    22. Ikegwuonu, F.I .and Bassir, O. (1977). Toxicol. Appl. Pharmacol., 40: 17.
    23. Iyenger, A.K. and Kulkarni, P.R. (1977). J. Food Sci. Technol., 14: 222.
    24. Jaffe, W.G. (1949). Experientia, 5: 81.
    25. Jindel, S. et al. (1982). J. Plant Foods, 4: 95.
    26. Jood, S. et al. (1987). J. Sci Food Agric., 39: 145.
    27. Jood, S. et al. (1988). Food Chem., 30: 113.
    28. Kadam et al. (1982) .J. Food Sci., 47: 2051.
    29. Kadam, S.S. et al. (1986). Qual. Plant Plant Foods Hum. Nutr., 36: 43.
    30. Kataria, A. et al. (1989). Food Chem., 32: 9.
    31. Kataria, A. and Chauhan, B.M .(1988). Plant Food Hum. Nutr., 38: 51.
    32. Khokar, S. and Chauhan, B.M. (1986). J. Food Sci., 51: 591.
    33. Khokar, S. and Chauhan, B.M. (1986). Sci. Culture. 42a: 287.
    34. Kute, L.S. et al. (1984). J. Food Sci., 49: 314.
    35. Liener, I.E. (1962). Am. J. Clin. Nut., 11: 281.
    36. Liener, I.E. (1976) Ann. Rev. Plant Physio., 27: 291.
    37. Manage, L. et al. (1972) Toxicon., 10: 89.
    38. Marquardt, R.R. et al. (1977). J. Nutr., 107: 1313.
    39. Mohamed, A. et al. (1986). Cereal Chem., 63: 475-478.
    40. Mulimani, V.H. and Paramjyothi, S. (1994). Pl. Food Hum. Nutr., 46: 103.
    41. Murphy, E.L. et al. (1972). J. Agric Food Chem., 20: 813.
    42. Nagrajan, V. et al. (1965). Indian J. Med. Res., 53: 269.
    43. Osman, A.M. et al. (2002). Food Chem., 78: 419-423.
    44. Osman, A. M. (2007). PakJ. Nutrition. 6 (4): 299-303.
    45. 70 AGRICUTURAL REVIEWS
    46. Osman, A.M., (2004). Food Chem., 88: 129-134.
    47. Prakash, S. et al. (1977). Biochem. Physiol. Pflanzen, 171: 369.
    48. Rackis, J.J. (1974). J. Am. Oil Chem. Soc., 51: 16.1
    49. Rackis, J.J. (1981). J. Am. Oil Chem. Soc., 58: 503.
    50. Rao, S.L.N. et al. (1969). World Rav. Natr. Diet, 10: 214.
    51. Rao, P.U. and Belvady, B. (1978). J. Agric. Food Chem., 26: 316.
    52. Rao, P.U. and Deosthale, Y.G. (1982). J. Sci. Food Agric., 33: 1013
    53. Rea, R. et al. (1985) Nutr. Res., 5: 919.
    54. Reddy, N.R. et al. (1985).J. Am. Oil Chem. Soc., 62: 451-549.
    55. Reddy, N.R. et al. (1985). J. Am. Oil Chem. Soc., 62: 541.
    56. Reddy, N.R. and Salunkhe, D.K. (1980). Cereal Chem., 57: 356.
    57. Sharma, A. and Sehgal, S. (1992). Food Chem., 43: 383.
    58. Shastry, M. and John E., (1991). J. Sci. Food Agri., 55: 529-538.
    59. Siddiqu, E.A. (1995). In: Proc Regional Workshop on Lathyrus Raipur, India, Dec 27-29, pp 1.
    60. Sievwright, C.A. and Shipe W.F. (1986). J. Food. Sci., 51: 982-987.
    61. Srivastava, R.P. et al. (2000). Indian J. Pulses Res., 13: 66.
    62. Srivastava, R.P. and Ali, M. (2004). (Eds) Nutritional Quality of Common Pulses. Bulletin IIPR/2004/07, IIPR Publication, Kanpur, India.
    63. Srivastava, R.P. and Srivastava, G.K. (2002). Indian J. Agric Biochem., 15: 33.
    64. Tabekhia, M.M. and Luh B.S., (1980). J. Food. Sci., 45: 406-408.
    65. Thompson, L.U. et al. (1983). J. Food Sci., 48: 235.
    66. Vdal-Valaerde, C.J. et al. (1994). J. Agric. Food Chem., 42: 2291-2295.
    67. Vijayakumari, K.P. et al. (1995). Dolichos lablab. Plant Food Hum. Nutr., 48: 17-29.
    68. Zitko, V. and Rosik, J. (1962). Czeck Chem. Commun., 27: 2058.
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      volume 30 issue 1 (march 2009) : 64 - 70

      ANTINUTRITIONAL FACTORS AND THEIR DETOXIFICATION IN PULSES- A REVIEW

      A
      Amit Kumar Jain
      S
      Sudhir Kumar
      J
      J.D.S. Panwar*
      1Department of Microbiology and Botany, Janta Vedic College, Baraut (Baghpat) U.P.

      • Submitted|

      • First Online |

      • doi

      Cite article:- Jain Kumar Amit, Kumar Sudhir, Panwar* J.D.S. (2025). ANTINUTRITIONAL FACTORS AND THEIR DETOXIFICATION IN PULSES- A REVIEW. Agricultural Reviews. 30(1): 64 - 70. doi: .

      ABSTRACT

      Pulses are relatively a cheaper source of protein than milk, cheese, cashew, almond, meat
      and fish etc., hence valuable for developing countries. The seeds of pulses are most commonly
      eaten can be economically stored well for future use. The food values of seeds of pulses is
      high, have about the some calorific value per unit weight as cereals and are fair sources of
      some vitamins and minerals. Their protein contents are generally about double that of most
      cereals. Consumption of pulses is highest in India as compared to other pulses growing
      countries due to low purchasing power and religious restrictions on non-vegetarian diet.
      Pulses contain about 18.0 to 32.0 % protein and about 1 to 5% fat. Pulses are considerably
      richer in calcium than most cereals and contain about 100 to 200 mg of calcium per 100 g of
      grain. They are also considerably rich in iron, thiamine, riboflavin and nicotinic acid as
      compared to cereals. Young sprouts of pulses like mungbean, mothbean and chickpea are
      popular foods in some places. Pulses contain several anti-nutritional factors, such as trypsin
      and chymotrypsin inhibitors, lectins, polyphenols, flatulence factors, lathyrogens, saponins,
      antihistamines and allergens. The protease inhibitors, lectins and other antinutrients cause
      toxicity. Heat treatment has been well established to destroy proteinaceous antinutrients,
      such as protease inhibitors and lectins, but heat treatment destroys some of the amino acids
      and vitamins as well. For maintaining the nutritional value of food, it is necessary that heating
      temperature and length of processing do not exceed the optimum temperature required to
      eliminate the effect of inhibitors. Proteins in pulses are known to interact with lipids, tannins,
      phytates, flavor compounds and pigments. These interactions occur when pulses are processed
      and converted into products. It decreases the bioavailability of proteins. Similarly, tannins
      and phytates interact with minerals and vitamins resulting in a decrease in their bioavailability.
      Thus, bioavailability of nutrients depends not only on their content in the seed, but also on
      the interaction of nutrients under various processing conditions. The pulses are subjected to
      various processing techniques like milling, dehulling, soaking, germination, fermentation
      and cooking. These processing techniques not only save time, energy and fuel but have
      several nutritional advantages and produce edible products having a higher nutritional value
      and lower toxic compound. The degrees of elimination of toxic compound depend on type of
      pulses and the processing technique.

      KEYWORDS

        REFERENCES

        1. Ahamed, S.B. et al. (1996). Food Chem., 56: 159-162.
        2. Ahmed, A.H.R. and Nour A.A. (1990). Labensm Wiss U. Tec., 23: 301-304.
        3. Akinyele, O.T. (1989). Food Chem., 33: 291-299.
        4. Al-Jasser, S.M. (2005). Alexadria Sci. Exchange J., 26: 315-321.
        5. Alonso, R. et al. (1998). Food Chem., 63: 505-512.
        6. Alonso, R. et al. (2000). Food Chem., 68: 159-165.
        7. Al-Othman, A.A. (1999). Ann. Agri. Sci., AinShims Univ., Cairo, 44: 641-652.
        8. Chau, C.R. and Cheung P.C.K. (1997). J. Agric. Food Chem., 45: 4773-4776.
        9. Cristotaro, E. et al. (1974). In: Sugars in Nutrition (Sipple H L, McNutt K W, Editors) Academic Press, London, pp 313.
        10. De Lumen, B.O. and Salamamat L.A. (1980). J. Agrc. Food Chem., 58: 454-460.
        11. Deka, K.R. and Sarkar C.R., (1990). Food Chem., 38: 239-246.
        12. De-Muelenaere, H.J.H. (1965). Nature, 206: 827.
        13. Deshpande, S.S. et al. (1982). J. Food Sci., 47: 1846.
        14. Deshpande, S.S. and Cheryan, M. (1983). Nutr. Rep. Int., 2: 371.
        15. Desphande, S. and Sheryan M. (1983). Nutr. REP.Int., 27: 371-375.
        16. Devaraj, V.R. and Manjunath N.H. (1995). Plant Food Hum. Nutr., 48: 107-112.
        17. Di Pitero, C.M. et al. (1989). J. Agri. Food Chem., 37: 39-44.
        18. Duhan, A. et al. (1989) (Vigna mungo) Varietal differences and effect of domestic processing and cooking methods.
        19. J. Sci. Food Agri., 49: 449-455.
        20. Gupta, K. and Wagle, D.S. (1980). J. Food Sci., 45: 394.
        21. Hobday, S.M. et al. (1973). Phytochemistry, 12: 1041.
        22. Ikegwuonu, F.I .and Bassir, O. (1977). Toxicol. Appl. Pharmacol., 40: 17.
        23. Iyenger, A.K. and Kulkarni, P.R. (1977). J. Food Sci. Technol., 14: 222.
        24. Jaffe, W.G. (1949). Experientia, 5: 81.
        25. Jindel, S. et al. (1982). J. Plant Foods, 4: 95.
        26. Jood, S. et al. (1987). J. Sci Food Agric., 39: 145.
        27. Jood, S. et al. (1988). Food Chem., 30: 113.
        28. Kadam et al. (1982) .J. Food Sci., 47: 2051.
        29. Kadam, S.S. et al. (1986). Qual. Plant Plant Foods Hum. Nutr., 36: 43.
        30. Kataria, A. et al. (1989). Food Chem., 32: 9.
        31. Kataria, A. and Chauhan, B.M .(1988). Plant Food Hum. Nutr., 38: 51.
        32. Khokar, S. and Chauhan, B.M. (1986). J. Food Sci., 51: 591.
        33. Khokar, S. and Chauhan, B.M. (1986). Sci. Culture. 42a: 287.
        34. Kute, L.S. et al. (1984). J. Food Sci., 49: 314.
        35. Liener, I.E. (1962). Am. J. Clin. Nut., 11: 281.
        36. Liener, I.E. (1976) Ann. Rev. Plant Physio., 27: 291.
        37. Manage, L. et al. (1972) Toxicon., 10: 89.
        38. Marquardt, R.R. et al. (1977). J. Nutr., 107: 1313.
        39. Mohamed, A. et al. (1986). Cereal Chem., 63: 475-478.
        40. Mulimani, V.H. and Paramjyothi, S. (1994). Pl. Food Hum. Nutr., 46: 103.
        41. Murphy, E.L. et al. (1972). J. Agric Food Chem., 20: 813.
        42. Nagrajan, V. et al. (1965). Indian J. Med. Res., 53: 269.
        43. Osman, A.M. et al. (2002). Food Chem., 78: 419-423.
        44. Osman, A. M. (2007). PakJ. Nutrition. 6 (4): 299-303.
        45. 70 AGRICUTURAL REVIEWS
        46. Osman, A.M., (2004). Food Chem., 88: 129-134.
        47. Prakash, S. et al. (1977). Biochem. Physiol. Pflanzen, 171: 369.
        48. Rackis, J.J. (1974). J. Am. Oil Chem. Soc., 51: 16.1
        49. Rackis, J.J. (1981). J. Am. Oil Chem. Soc., 58: 503.
        50. Rao, S.L.N. et al. (1969). World Rav. Natr. Diet, 10: 214.
        51. Rao, P.U. and Belvady, B. (1978). J. Agric. Food Chem., 26: 316.
        52. Rao, P.U. and Deosthale, Y.G. (1982). J. Sci. Food Agric., 33: 1013
        53. Rea, R. et al. (1985) Nutr. Res., 5: 919.
        54. Reddy, N.R. et al. (1985).J. Am. Oil Chem. Soc., 62: 451-549.
        55. Reddy, N.R. et al. (1985). J. Am. Oil Chem. Soc., 62: 541.
        56. Reddy, N.R. and Salunkhe, D.K. (1980). Cereal Chem., 57: 356.
        57. Sharma, A. and Sehgal, S. (1992). Food Chem., 43: 383.
        58. Shastry, M. and John E., (1991). J. Sci. Food Agri., 55: 529-538.
        59. Siddiqu, E.A. (1995). In: Proc Regional Workshop on Lathyrus Raipur, India, Dec 27-29, pp 1.
        60. Sievwright, C.A. and Shipe W.F. (1986). J. Food. Sci., 51: 982-987.
        61. Srivastava, R.P. et al. (2000). Indian J. Pulses Res., 13: 66.
        62. Srivastava, R.P. and Ali, M. (2004). (Eds) Nutritional Quality of Common Pulses. Bulletin IIPR/2004/07, IIPR Publication, Kanpur, India.
        63. Srivastava, R.P. and Srivastava, G.K. (2002). Indian J. Agric Biochem., 15: 33.
        64. Tabekhia, M.M. and Luh B.S., (1980). J. Food. Sci., 45: 406-408.
        65. Thompson, L.U. et al. (1983). J. Food Sci., 48: 235.
        66. Vdal-Valaerde, C.J. et al. (1994). J. Agric. Food Chem., 42: 2291-2295.
        67. Vijayakumari, K.P. et al. (1995). Dolichos lablab. Plant Food Hum. Nutr., 48: 17-29.
        68. Zitko, V. and Rosik, J. (1962). Czeck Chem. Commun., 27: 2058.
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