How does cooking, roasting, soaking and fermentation as processing methods to reduce anti-nutritional factors (Tannin, Oxalate, Trypsin inhibitors, phytic acid and alkaloid) change the chemical structure and properties of plant seed?
Check the literature and the internet. For already decades people have been working on getting rid of anti-nutritional factors
As C.A. Kan says, it's best to check the literature first, since your question is very broad.
A multitude of processes can be used to remove unwanted factor from food. It's just a matter of picking the one suited for your needs, because there will always be some negative impact on the 'good' nutritional facors.
Thank you for your comments C.A. Kan and Kevin De Ruyter.
I have checked the literatures. The authors I came across in my literature search only detailed the rationale behind the processing methods in reducing anti-nutritional factors. For example: Liener (2003) stated that anti-nutritional factors are heat labile; Anti-nutritional factors leach into water during boiling/soaking (Siddhuraju and Becker, 2001); The Cell rupture by boiling process which facilitates leaching of anti-nutritional factors into the water (Albihn and Savage, 2001 and; Savage and Dubois, 2006) and; Anti-nutritional factors forming insoluble complexes with other components such as protein and mineral reducing their availability (Kataria et al., 1989 and; Gemede, 2014), to mention few..
I have however not come across any work with detailed explanation on the biochemistry of these processing methods on the anti-nutritional factors found in the seeds of plants to substantiate the claims made by the researchers working in this area.
I want to know the chemical structure of these anti-nutrients before and after heat treatment. I want to know the change in the chemical structure when these anti-nutrients form complexes with the components of the seed. I want to know the cell rupturing processes during hydrolysis. I want to know the change in the structure of these factor and biological modification when the germinating seed is using them as a growth factor during sprouting process.
I will be glad if a journal or textbook can be recommended to improve my knowledge in this aspect.
Thank you.
It is always possible (and sometimes logical) that the angle from which you want to look at a certain problem has not been studied (or published) yet. Finding a new angle is one of the good things in doing science.
It might also be, that your questions have been tackled much earlier and that the results are not easily found on line. When I was a student, I found the (then brand new) 1969 Version of Liener's Book: Toxic Constituents of Plant Foodstuffs Academy Press New York, very helpful for a paper I had to write on the Soybean trypsin inhibitor.
Good Luck with your research
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