Anti-Nutritional Factors in Foods and their Effects

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Journal of Academia and Industrial Research (JAIR) Volume 3, Issue 6 November 2014 285 Youth Education and Research Trust (YERT) Parul Bora, 2014 ISSN: 2278-5213 Anti-Nutritional Factors in Foods and their Effects Parul Bora Dept. of Foods and Nutrition, , Pantnagar, Uttarakhand, India +91 7669520733 ________________________________________ ________________________________________ ______________ Abstract Plants commonly synthesize a range of secondary metabolites as part of their protection against attack by herbivorous, insects and pathogens or as means to survive in adverse growing conditions.

Protease (Trypsin) and amylase inhibitors: Protein modification by enzymes yields products with improved nutritional, functional and organoleptic properties and aids a variety of processing operations. Proteinases are used by the food industry to control viscosity, elasticity, cohesion, emulsification, foam stability and whipability,

  Industry, Amylase