related to know about some antinutritional factors present in foods consuming daily to daily in our lifestyle

1. Presentation on: ANTI-NUTRITIONAL
FACTORS
Presented To: Presented By:
A.A. DAUDI ANJALI YADAV
Deptt. Of Biochemistry Roll no.- 1906202006
Food & Nutritional Biochemistry
Course no. (509)

2. CONTENT
 Trypsin inhibitor
 Goitrogens
 Lathyrogens
 Haemagglutinins
 Cyanogenic glycosides
 Saponins
 Tannins
 Favism
 Lectins
 Phytates and Oxalates

3. WHAT IS ANTINUTRIENTS ?
• Anti-nutrients are natural or synthetic compounds that
interfere with the absorption of nutrients. They can
adversely affect the health also.
• Compounds or substances which act to reduce nutrient
intake, digestion, absorption and utilization and many
produce other effects are referred to as anti nutrients or
anti-nutritional factors.

4. TRYPSIN INHIBITORS
 They are present in specially in the members of leguminosae
family (Bengal gram, Cowpea, Soyabean, Peas).
 Inhibit the activity of trypsin in the gut and interferes with
the digestibility of protein and reduce their utilisation.
 Pancreatic enlargement and growth retardation occurs in
animals that consume diet containing trypsin inhibitors.
 They are Heat – labile and moist heat treatment like pressure
cooking destroys them.
 Autoclaving at 120 degree C for 15-30 min. inactivates all
trypsin inhibitors.

5. GOITROGENS
 These substances interfere
with iodine uptake by
Thyroid gland. Thiocyanate,
Isothiocyanates and there
derivatives are present in
foods.
 Goitrogenic foods include
cruciferous vegetables like-
broccoli, cabbage, cauliflower,
collard greens, lentil, etc.
 Leads to “Goitre” in human
beings. (if not properly cooked
and consume in excess
amount)

6. LATHYROGENS
 Lathyrism is a disease that Cripples
man. This disease results from an
excessive consumption of pulse
known as Lathyrus sativus commonly
named as “Khesari Dal”.
 Symptoms are- muscular rigidity,
weakness, paralysis of leg muscle.
 It can be removed by “Steeping” or
“Parboiling”.
 It contains amino acid beta oxalyl
aminoalanine.
 Khesari Dal grown in U.P., Bihar,
West Bengal, Maharastra, Gujarat,
Karnataka, & Andhra Pradesh

7. HAEMAGGLUTININS
 These are proteins in nature and sometimes referred to
as “ phyto agglutinins or lectins”.
 Lectins interact with dipeptidases, disaccharidases and
other enzymes involved in nutrient digestion and uptake
 These are isolated from soyabean, field bean, horse
gram and It reduces food intake resulting poor growth.
 Consumption of improperly processed beans cause
nausea, vomiting, diarrhoea in humans.

8. CYANOGENIC GLYCOSIDES
 These are group of toxicants naturally present in foods
like- Amygdalin in Almonds, Linamarin in tapioca,
Dhurrin in Sorghum, Taxiphyllin in Bamboo shoots.
 It causes “cyanide poisoning”.
 Cyanide content in the range of 10-20 mg/100g of pulse
is considered safe.
 It occurs during crushing of edible plant material either
during consumption or processing of food crop.

9. SAPONINS
 Saponins produce lather or foam when shaken with
water.
 They are mainly present in Soyabeans and produces
fungitoxic activity
 Saponins cause nausea and vomiting.
 These toxins can be eliminated by “soaking” prior to
cooking.

10. TANNINS
 Tannins are polyphenolic
compounds which are present high
amounts in seed coat of most
legumes.
 It binds with iron irreversibly and
interfere with iron absorption.
 They also bind proteins and reduce
their availability& also affect B-
Vitamins absorption
.
 Removal of seed coat reduces the
tannin content & removal of husk
lowers tannin content and improve
the appearance, texture, cooking
quality, palatability, digestibility of
grain.

11. FAVISM
 Favism is a disease characterised by haemolytic
anaemia that occurs by consuming “faba beans” or
“broad beans”. It leads to the deficiency of “Glucose 6-
phosphate dehydrogenase”
 They are present only in the cotyledons of the beans .
 Symptoms- fever, dark urine, abdominal pain and back
pain, fatigue& pale skin.

12. LECTINS
• Many type of beans contain toxins called lectins,
whereas kidney beans have the highest concentrations –
especially red kidney beans.
• Symptoms are- stomachache, vomiting, & diarrhoea
• Lectins are reduced by “soaking” prior to cooking.

13. PHYTATES and OXALATES
 Widely distributed in seeds. Unrefined cereals & millets
are the richest source than refined ones.
 Major portion of phosphorus in cereals in phytate form.
 Phytates binds iron, zinc, calcium,& magnesium and
makes them unavailable for absorption.
 On germination its content is reduced due to enzymatic
breakdown and iron absorption is enhanced.
 Oxalates(salt of oxalic acid) sources are- GLV’s & some
legumes( wheat bran, spinach, beet greens etc.) These
known to interfere with calcium and other minerals.
 High amount may predispose to crystals leading
stones.Calcium Oxalate is most common kind of kidney
stone.

14. FLATULENCE FACTORS
 These factors are present in legumes like- Bengal gram
(cicer auritinum), Black gram (phaseolus mungo), Red gram
(cajanas cajan), soya bean.
 Consumption of these foods in large quantities which
may lead to digestibility disorders.
 “Soaking” pulse overnight before cooking is known to
decrease these factors.

15. PHYCOTOXINS or ALGAL TOXIN
• These are organic molecules produced by a variety of
algal species from fresh, brackish,& marine waters.
• It can cause diarrhoea, vomiting, tingling, paralysis in
humans, mammals & fish.
• The algal toxins can be retained in shellfish and fish or
contaminate drinking water.
• They have no taste or smell, and are not eliminated by
“cooking” or “freezing”.
• Ciguatera fish poisoning caused by consuming fish
contaminated with dinoflagellates that produce
ciguatoxins.

16. MYCOTOXINS
 These are the secondary
metabolites of certain fungi, which
are toxic to animals and humans .
 Aflatoxins are most important
mycotoxins produced by species
of Aspergillus flavus(A. flavus and A.
parasiticus), which develop at high
temperature and humidity.
 Aflatoxins are carcinogenic
substances which can cause
cancer, cirrhosis of the liver.
 Others mycotoxins are Claviceps
fusiforms in bajra, Claviceps
purpurea in rye, wheat, triticale

17. BACTERIAL TOXINS
BACTERIA FOOD SOURCES SYMPTOMS CAUSES
Staphylococcus
aureus
Meat, Seafoods,
Raw Salads
Nausea,Vomiting,
Diarrhoea within 4
to 6 hours
Poor personal
hygiene
Salmonella High protein foods-
meat, poultry, fish
and eggs
Diarrhoea,
Nausea, Chills,
Fever within 12 to
24 hours.
Insufficient cooking
and
recontamination of
cooked foods
Clostridium
Perfringens
Meat and Poultry
dishes, sauces and
gravies
Cramps and
diarrhoea within
12 to 24 hours. No
fever or vomiting
Improper
temperature control
of hot foods, and
recontamination

18. BACTERIA FOOD SOURCES SYMPTOMS CAUSES
Clostridium
Botulinum
Canned Foods Blurred Vision,
Respiratory
distress and
possible DEATH
Improper
processing or
recontamination
Vibrio
Parahaemolyticus
Raw and cooked
seafood
Diarrhoea,
cramps,
vomiting,
headache and
fever within 12 to
24 hours
Recontamination
of cooked foods or
eating raw
seafoods
Bacillus Cereus Starchy foods Mild case of
diarrhoea and
some nausea
within 12 to 24
hours
Improper holding
and storage
temperatures after
cooking
E. Coli Meat and Cheeses Diarrhoea,
Abdominal
cramps, no fever
Inadequate
cooking

19. PREVENTION OF ANTINUTRITIONAL FACTORS
1. GERMINATION : whole grams are soaked overnight & after
removing water it should be tied in a loosely cotton cloth.
 It metabolises oligosaccharide & do not produce flatulence.
 Nutritive value, taste, texture is enhanced digestibility is also
improved.
 Dehusking is easier.

20. 2. FERMENTATION : Process in which substance breaks
down into simpler substance by microorganisms like-
yeast, bacteria
 It improves palatability and nutritive value (B&C Vit.).
 Toxic substances of pulses can be eliminated .
 femented foods: Idli, Dosa, Saurkraut, Soyasauce, pickle,
beer, yoghurt etc.

21. 3. SOAKING: Many pulses particularly whole grams which
have hard outer covering needs soaking prior to cooking.
 During soaking water enters and imbibition occurs.
 It also reduce phytic acid and oligosaccharides.
 Soaking makes pulses tender and hasten the process.

22. 4. DECORTICATION: Legumes are generally milled to remove
the outer husk.
• Seed coats contain about 80-90 percent polyphenols.
Dehusking removes this factors.
• Improves appearance, texture, cooking quality & palatability.
• Protein digestibility is improved.

23. REFERENCES
• B. Srilakshmi, Food Sience – 6th edition, pg: 76-81
• Mahtab S, Krishnaswamy and G.N.V Brahamam,
Textbook of Human Nutrition- 3rd edition pg: 433-36
• Tom Coultate, Food - the chemistry of its component
6th edition pg: 459
• https.//en.m.wikipedia.org