Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (11), pp. 001-010, November, 2015. © International Scholars Journals

Review

Anti-nutritional factors (ANF) in nutrient utilization in Plant Products for human consumption

*Obadiah Raphel, Adenuga Christian and Agbadugba Nero

Department of Health Promotion and Education, Faculty of Public Health, University of Ibadan, Nigeria.

Accepted 10 May, 2015

Abstract

Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors.

Key words: Processing methods, anti-nutritional factors, plants, human foods, animal feeds.