The need for adequate processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds: A review

Abstract

Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants
or plant products used as human foods or animal feeds and they play a vital role in determining the use of
plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from antinutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in
most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition
information and education, especially within the African societies. There are reports from time to time of
deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are
increasing and this calls for a need to properly address the issue of thorough and adequate processing of
foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of
foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially
legumes which are reported to contain very high concentrations of anti-nutritional factors.