An Analysis of Health Risk and Potential Elimination Strategies of Anti-nutritional Factors in Cereals and Legumes

The nutrients in cereals and legumes play pivotal roles as building blocks of living organisms. The cereals are rich in carbohydrates, dietary fibers, vitamins, and minerals, whereas the legumes are good source of protein and amino acids with other vitamins and minerals. But these cereals and legumes contain a few groups of anti-nutritional factors (ANFs) that minimize the quality of nutrition by nature or other indirect mechanisms detrimental to health. There are some direct and indirect techniques to downgrade the activity of these adverse components by different mechanisms. A good number of research have been conducted to unscrew the harmful effects of anti-nutritional factors and the present review discussed the downsides of cereals and legumes used in animal feed and human consumption along with the means of subsidence to increase the quality of nutritional values.