Food processing to reduce antinutrients in plant-based foods

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Food processing to reduce antinutrients in plant-based foods

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries wh...

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Bibliographic Details
Main Authors:	Faizal, Farrah Adlina, Ahmad, Nurul Hawa, Yaacob, Jamilah Syafawati, Abdul Halim Lim, Sarina, Abd Rahim, Muhamad Hafiz
Format:	Article
Published:	Universiti Putra Malaysia 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/108035/

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