Abstract

Legumes grain seeds are broadly developed and consumed all over the world. Legumes are considered as an important constituent of human diet, economical source of energy, proteins, carbohydrates, fiber, B-group vitamins and minerals. Beyond these nutritional facts legumes are rich in plant bioactive compounds like phenolic contents and flavonoid content which possess very beneficial impacts on human health. However, few types of antinutritional factors found in legumes that usually inhibit the bioavailability of many nutrients. Processing is the technique to develop the sensory value, nutritive value, physical attributes and decreases antinutritional factors commonly found in the legumes grain seeds. Different processing techniques commonly applied to legumes before consumption some of those are soaking, boiling, microwave cooking, extrusion, autoclaving, germination etc. These processing shown inhibition or reduction of antinutritional factors such as tannins, trypsin inhibitors activity, phytic acids, hemagglutinins etc. This review focuses on the effect of processing such as soaking, boiling, autoclaving, microwave cooking, germination, fermentation and extrusion on nutritional composition and anti-nutritional factors of legumes. This review also covers the legumes potential health effect and constrict of anti-nutritional factors on human health. Furthermore, the utmost reduction of anti-nutritional factors and maximizing the nutritional properties of legumes grain are investigated.

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