An overview of anti-nutritional factors in cereal grains with special reference to wheat-A review | [Pakistan Journal of Food Sciences • 2010]

Author(s):

1. Muahamad Nadeem: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, PAKISTAN

2. Faqir Muhammad Anjum: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, PAKISTAN

3. Rai Muhammad Amir: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, PAKISTAN

4. Moazzam Rafiq Khan: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, PAKISTAN

5. Muhammad Sameem Javed: National Institute of Food Science & Technology, University of Agriculture, Faisalabad, PAKISTAN

6. Shahzad Hussain: Department of Food Science & Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh, SAUDI ARABIA

Abstract:

Cereals are used as staple food almost all over the world. Wheat is the mostly used for human consumption in many areas of the world. Common wheat or bread wheat (Triticum aestivum) is the most widely cultivated in the world. Large quantity of wheat is milled into atta (a high-extraction flour), which is used for the production of flat breads, especially chapattis and naans. Wheat is highly nutritious crop which is rich in carbohydrates, vitamins and minrals. Minerals play a vital role in the maintenance of human health. Cereals and legumes are rich in minerals but the bioavailability of these minerals is usually low due to the presence of antinutritional factors such as phytate, trypsin inhibitor and polyphenoles. Phytic acid is most important anti-nutrient because it is found in most of the cereals and have strong ability to complex multi-charged metal ions, especially Zn, Ca and Fe and make them unavailable for human body utilization. The simple traditional household technologies such as roasting, germination and fermentation, cooking and soaking have been used to process the cereal in order to improve the nutritional quality. The article described the antinutritional factors present in cereals and measures to minimize their effects.

Page(s): 54-61

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 20, Issue: 1--4, Year: 2010

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