TABLE OF CONTENTS

Title page-   –         –         –         –         –         –         –         –         –         i

Certification-          –         –         –         –         –         –         –         –         ii

Dedication-  –         –         –         –         –         –         –         –         –         iii

Acknowledgements-        –         –         –         –         –         –         –         iv

Table of contents-  –         –         –         –         –         –         –         –         v-vi

CHAPTER ONE:INTRODUCTION-          –         –         –         –         1-2

CHAPTER TWO:

CLASSIFICATION OF THE ANTINUTRITIONAL FACTORS

2.1     Proteins-      –         –         –         –         –         –         –         –         3-4

2.1.1  Protease inhibitors-          –         –         –         –         –         –         4-5

2.1.2  Amylase inhibitors-         –         –         –         –         –         –         5

2.1.3  Hemaggglutinins (Lectin)-         –         –         –         –         –         5-6

2.2     Glycosides-  –         –         –         –         –         –         –         –         6

2.2.1  Cynogens-   –         –         –         –         –         –         –         –         6-7

2.2.2  Goitrogens- –         –         –         –         –         –         –         –         7

2.2.3  Phytoestrogeus-     –         –         –         –         –         –         –         7

2.3     Phenols-      –         –         –         –         –         –         –         –         8

2.3.1  Gossypol-    –         –         –         –         –         –         –         –         8

2.3.2  Phytic Acid- –         –         –         –         –         –         –         –         8-9

2.3.3  Oxalates-     –         –         –         –         –         –         –         –         9

2.4     Mechanism of Action of Antinutrient- –         –         –         –         9-10

2.5     Strategies used to reduce food level of Antinutrient-         –         11

2.5.1  Milling-       –         –         –         –         –         –         –         –         11

2.5.2  Soaking-      –         –         –         –         –         –         –         –         11-12

2.5.3  Autoclave and cooking-   –         –         –         –         –         –         12

2.5.4  Germination-         –         –         –         –         –         –         –         12-13

2.5.5  Fermentation-        –         –         –         –         –         –         –         13

2.6     Adverse effect of Some Anti-nutrients-         –         –         –         14

2.7     Potential Health benefit of Anti-nutrient-      –         –         –         15

CHAPTER THREE

ANTI NUTRITIONAL FACTORS IN PLANT FOODS: potential Health Benefits and Adverse Effects

3.1     Oxalate-       –         –         –         –         –         –         –         –         16

3.2     Phytate-       –         –         –         –         –         –         –         –         16-17

3.3     Lectins-        –         –         –         –         –         –         –         –         17-18

3.4     Protease inhibitors-          –         –         –         –         –         –         18

3.5     Cynagenic Glysocide-     –         –         –         –         –         –         19

CHAPTER FOUR: SUMMARY AND CONCLUSION

4.1     Summary-    –         –         –         –         –         –         –         –         20

4.2     Conclusion- –         –         –         –         –         –         –         –         20-21

References

CHAPTER ONE: INTRODUCTION

Antinutritional factors are a chemical compounds synthesized in natural food and for feedstuffs by the normal metabolism of species and by a different mechanisms (for example in activation of some nutrients, diminution of the digestive process or metabolic utilization of food/feed) which exerts effect contrary to optimum nutrition (Soetan and Oyewol, 2009). Such chemical compounds are frequently, but not exclusively associated with foods and feeding stuffs of plant origin. These antinutritional factors are also known as secondary metabolites in plant and they have been shown to be highly biologically active. These secondary metabolites are secondary compound produced as side products of processes leading to the synthesis of primary metabolites (Alector, 1993). One major factor limiting the wider food utilization of many tropical plants is the ubiquitous occurrence in them of a diverse range of natural compounds capable of precipitating deleterious effects in man, and animals compound which act to reduce nutrient utilization and/ or food intake are often referred to as anti-nutritional factors (Shanthakumari et al., 2008). Antinutrients are chemicals which have been evolved by plants for their own defense among other biological functions and reduce the maximum utilization of nutrients especially proteins, vitamins, and minerals, thus preventing optimal exploitation of the nutrients present in a food and decreasing the nutritive value. Some of these plant chemicals have been shown to be deleterious to health or evidently advantageous to human and animal health if consumed at appropriate amounts (Ugwu and Oranye, 2006).

There have been several reviews like Habtamu Fakadu cremede about in recent years about the antinutritional factors found in foods. Antinutrient most of them, however, deal with specific properties or beneficial effects for specific antinutritional factors found in a food and /or feeds. However, this review is aim to assess updated scientific information of the potential health benefits and adverse effects of major antinutritional factors in plant foods (Zagrobelny et al., 2004).