ANFs in tropical legume seeds for human nutrition

The comprehensive input in this review reflects the commitment of the autho rs to emphasize the diversity of antinutritional factors (ANFs) present in the common tropical legumes and to briefly discuss methods for their detoxi fication. Special reference has been given to natural sources, their chemic al nature, mode of action, and their impact on health and disease. Although ANFs include a vast variety of compounds, we have focused on the more ubiq uitous compounds such as phenolics (tannins, flavonoids, quinones), enzyme inhibitors, lectins, antivitamins, phytates, saponins, cyanogens, oestrogen s and alkaloids. The number of tropical legumes used as food or feed is too large to limit our discussion to faba beans, chick peas, mung bean, black gram, soya beans, green peas and peanuts. Constant escalating interest in obtaining scientific data has, to a large e xtent, revealed the physico chemical status of the ANFs. However knowledge about their interactions at the molecular level between nutrients and antin utrients, or for that matter, among the ANFs is vague and obscure. This work also aims to stress the need for understanding of the biological, biochemical and microbial production of new molecules as a result of mixin g of the ANFs with chemicals present in the digestive tract. These new meta bolites which are formed will either have no after effects of will minimize /maximize ANF toxicity. Aspects of the effects of ANFs on health and diseas e are also briefly discussed.