How about a search in the abundant literature on ANFs, which started already in the 1940s?

Dear

by 1-Soaking processes

2-Fermentation processes

3-Add some enzymes

We can reduce the anti-nutritional factors by

Soaking

Germination/ sprouting

Fermentation

Heat treatment like roasting, boiling, cooking etc

soacking by HCl 0.1%, to eleminate tannins , sapnins, phytic acid

Fermentation is an answer

I agree with soaking and or fermentation. At least over night, adding a tablespoon of vinegar while soaking helps, soaking and thing till it sprouts changes it to a "Plant" and aids in reducing the carbohydrate content.

thermal processing, extrusion cooking etc can also possible for reducing anti nutritional activity.

Soaking and thermal processing can reduce antinutrinal factors

Antinutritional factors can reduced with cooking, soaking and thermal processing .

Hi https://www.researchgate.net/profile/Krishan_Kumar47

you can do that by soaking or germination .

regard

Solid state fermentation with GRAS filamentous fungi is the excellent method to reduce anti nutritional factors in cereals and millets.

dipping HCl 0.01%

soacking by HCl 0.1%, to eleminate tannins , sapnins, phytic acid

Do you recommend a source for the HCL to use in cereal grains? Does this apply to rice?

Fermentation reduces the ant-nutrients in cereals

True

Soaking and germination!!! Inexpensive and effective techniques!