Table 2.

Effect of different processing techniques to minimize the anti-nutrients in foods.

S. No	Anti-nutrient traits	Traditional methods	Effective method	Reference
1.	Phytic acid	Milling Soaking Germination Fermentation Blanching	Soaking Germination Fermentation	Gupta et al., 2015; Udensi et al., 2008; Greiner and Konietzny, 2006; Coulibaly et al., 2011; Oghbaei and Prakash, 2016; Simwaka et al., 2017
2.	Lectins	Milling Boiling Soaking Fermentation	Soaking Boiling Heating Fermentation	Gupta et al., 2015; Maphosa and Jideani, 2017
3.	Tannins	Milling Soaking Autoclave Germination Fermentation Blanching Boiling	Boiling Soaking	Gupta et al., 2015; Ertaş and Türker, 2014; Patterson et al., 2017; Ogbonna et al., 2012; Simwaka et al., 2017
4.	Saponins	Boiling Washing Fermentation Roasting	Fermentation	Maphosa and Jideani, 2017; Samtiya et al., 2020
5.	Oxalic acid	Milling Blanching Boiling Soaking	Boiling Soaking	Suma and Urooj, 2014; Patel et al.2018
6.	Enzyme inhibitors	Soaking Autoclave Roasting Fermentation Boiling	Fermentation Boiling	Kumari, 2018; Patterson et al., 2017; Vagadia et al., 2017; Ogodo et al., 2019
7.	Polyphenols	Germination Soaking Fermentation	Germination	Singh et al., 2017; Simwaka et al., 2017
8.	Gossypols	Extrusion Fermentation	Extrusion	Buser and Abbas, 2001
9.	Raffinose	De-hulling Germination Alcoholic extraction Microbial treatment	Cooking	Kannan et al., 2018
10.	Goitrogens	Steaming Cooking Fermenting Milling Soaking Washing	Soaking	Bajaj et al., 2016
11.	BOAA	Soaking Boiling Fermentation Cooking Autoclaving	Soaking and cooking	Srivastava et al., 2015; Hailu et al., 2015
12.	Alkaloids	Soaking Washing Germination Fermentation Aqueous thermal treatment Alkaline treatment	Soaking, cooking fermentation, and alkaline treatment	Boschin and Resta, 2013