Anti-Nutritional Factors in Legumes: Reduction Strategies and Their Impact – A Review

Introduction: Pulses are increasingly consumed worldwide due to their affordability and rich nutritional profile. They are also a valuable source of bioactive compounds like phenolics and flavonoids, which contribute to health benefits. The presence of anti-nutritional factors in legumes can hinder nutrient bioavailability. Processing techniques such as soaking, cooking, germination, and fermentation help improve sensory and nutritional qualities while reducing these compounds. Methods: A structured literature review was conducted to identify and analyze recent findings related to the composition of legumes, with a particular focus on anti-nutritional factors and their reduction through different processing techniques. Key approaches to improving nutrient accessibility and potential applications in food systems were also examined. Results: The findings show that processing techniques, particularly fermentation and germination, can reduce anti-nutritional factors by up to 95% for phytates and 50% for tannins. These methods improve protein digestibility, mineral bioavailability, and functional properties. Additionally, combining treatments can enhance the overall nutritional profile, making legumes more suitable for diverse dietary uses and functional food development. Discussion: The differential impact of processing techniques highlights the importance of selecting tailored strategies based on the specific anti-nutritional targets and intended functional improvements. Optimizing these treatments can improve the bioaccessibility of nutrients and the techno-functional behavior of legumes in complex food systems. Conclusion: This review underscores the nutritional potential of legumes and the significant impact of processing techniques on reducing anti-nutritional compounds. It provides a unique perspective by linking anti-nutrient mitigation strategies with improved food functionality and health benefits.