ABSTRACT
Legumes are edible crops belonging to the Leguminosae family that are generally consumed as a rich protein source along with cereals. Besides providing ample amounts of protein, legumes also supply ample amounts of fiber and potassium to the diet. Legumes produce self-defense secondary metabolites, generally called antinutritional factors which on the basis of their heat stability can be classified into heat labile (protease inhibitors, amylase inhibitors, lectins, goitrogens, and antivitamins) and heat stable (nonprotein amino acids, alkaloids, cyanogenic glycosides, tannins, saponins, flavones, isoflavones, pyrimidine glycosides, and flatus-producing oligosaccharides) factors. All of these compounds tend to decrease nutrient bioavailability, particularly by binding with nutritive compounds or by interfering with the absorption of nutrients thereby limiting intake, digestion, and utilization of nutrients. When large amounts of such compounds are consumed, it can lead to toxicity. Lathyrism and favism are the two serious health implications associated with the overconsumption of these substances. In order to reduce their adverse effect on human health, a number of processing techniques have been employed to restrict their intake. Soaking, germination, milling, fermentation, heat processing, and enzymatic modification are some of the commonly employed processing techniques that reduce the amount of these antinutritional factors, increase protein digestibility, and improve the biological value of legumes.
