Sustainable strategies to combat anti-nutrition in legumes: Implications for global food security

Vegetables are indispensable components of a balanced diet, providing essential nutrients for overall health and well-being. In Indian cuisine, where vegetables typically constitute approximately 20 % of dietary intake, their significance is further highlighted by leguminous vegetables, which play a critical role in addressing protein malnutrition. Despite their beneficial nutritional content, leguminous vegetables contain bioactive compounds known as anti-nutritional factors (ANFs), which can have a negative impact on human health. These ANFs include substances that either reduce nutrient availability or have toxic effects when consumed. To mitigate the adverse effects of ANFs, various traditional methods, including milling, soaking, boiling, thermal processing, sprouting, fermentation, and genetic modification, have been effectively employed. Additionally, modern techniques such as pulsed electric fields (PEF), ultrasonic treatment, and high hydrostatic pressure (HHP) are being increasingly applied to neutralize ANF activity. This review emphasises the essential role of leguminous vegetables in the Indian diet, the various challenges posed by anti-nutritional factors, and the range of both traditional and modern strategies developed to maximize nutrient retention while minimizing potential health risks.