Use of enzymes and process technology to inactivate antinutritional factors in legume seeds and rapeseed

Heat processing is the classical approach to reducing the impact of antinut ritional factors in legumes and rapeseed The attraction of heat processing is its universality; most antinutrients are heat-labile to varying extents. Its disadvantage is that it can also indiscriminately destroy essential nu trients. Recent successes in improving small cereals through the applicatio n of feed enzymes has lead to similar efforts to improve the nutritive valu e of legumes and rapeseed, whether through destruction of specific antinutr ients or structural features that impair nutrient availability. Many enzyme s and enzyme combinations have been tested including phytase, cl-galactosid ases, cell-wall degrading enzymes, proteases, lipases, and amylases. While there have been promising indications of success with most enzyme types, to date, consistent benefits have not been realized, with the exception of ph ytase. The potential for feed enzymes is demonstrated in studies with germi nation, where most antinutrients are catabolized as a consequence of endoge nous enzyme production during initial seedling growth. Mimicking the germin ation or fermentation processes through development of superior enzymes, en zyme levels, or application systems is the challenge facing continued expan sion of feed enzyme applications.