Lectins, inhibitors of digestive enzymes, tannins, phytates, ?-galactosides, antivitamins and many other low molecular weight components in foodstuffs are called antinutrients because they have a negative impact on the nutritional value of diets containing them. Legumes are a rich source of these compounds. However, with proper storage, heat treatment, soaking, germinating and cooking most of the antinutritional effects can be eliminated or substantially reduced.
Publication date:
1997
Action:
98
- Pages: 150
- Author(s): G. Bounous, A. de Guarda
- ISBN/ISSN: 978-92-827-9191-2