Table 5.

Different processing techniques used to reduce the effects of tannins in alternative feedstuffs.

Processing Technique	Feedstuff	Effectiveness	References
Enzyme supplementation	Sorghum	The enzyme tannase reduced both hydrolysable and condensed tannins by 40.6%	[89,90]
Dehulling	Chickpeas	Reducing tannin level without lowering the nutrient content of the grain	[94]
	Faba beans	Reduced about 92% of tannins	[95]
Soaking	Sorghum	Reducing tannin level without lowering the nutrient content of the grain	[69,78]
	Velvet beans	Decreased about 73–82% of tannins	[92]
Alkali treatment	Sorghum	Reducing tannin level without lowering the nutrient content of the grain	[78]
Extrusion	Flaxseed	Significant reduction of tannins with minimum oil loss in flaxseed meal	[99]
	Lentils	Reduced the tannin content in lentil splits	[100]
	Sorghum	Reduction to the extent of 34.52% to 57.41%	[101]
Germination	Pearl millets	Maximum reductions in tannins up to 75%	[102]
	Peanuts	Reduction of tannins by 57.12%	[103]
Cooking	Cocoyam	Reduction of antinutrients in tuber crops	[104]
Autoclaving	Sorghum	Reduction to the extent of 34.52% to 57.41%	[101]
Germination	Pearl millets	Maximum reductions in tannins up to 75%	[102]
	Peanuts	Reduction of tannins by 57.12%	[103]