INIQUI 05448
INSTITUTO DE INVESTIGACIONES PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Implications of processing on the levels of antinutritional factors in cereal grains: A comprehensive revie
Autor/es:
BURGOS, VERÓNICA ELIZABETH; ARMADA MARGARITA
Revista:
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources
Editorial:
CAB International
Referencias:
Año: 2019 vol. 14 p. 1 - 20
ISSN:
1749-8848
Resumen:
The phytic acid, phenolic compounds, tannins, oxalate and trypsin inhibitors are known as antinutritional factors (ANFs) that commonly are present in cereal grains. They contribute to a lower nutritional value of cereals because they indirectly decrease the bioavailability of nutrients. Fortunately, these ANFs can be modified or reduced through different processing methods such as mechanical (decortication, milling), physical (soaking), heat (boiling, pressure cooking, autoclaving, roasting, extrusion, microwave cooking) and chemical (germination, fermentation). The purpose of this review is to discuss the different ANFs of cereals and the influence of their processing on the levels of ANFs.
