Legume Genomics and Genetics 2025, Vol.16, No.5, 245-252 http://cropscipublisher.com/index.php/lgg 245 Review Article Open Access Comparative Analysis of Anti-Nutritional Factors in Edible Legumes Weiliang Shen, Dan Luo, Xinhua Zhou Tropical Legume Research Center, Hainan Institute of Tropical Agricultural Resources, Sanya, 572025, Hainan, China Corresponding email: xinhua.zhou@hitar.org Legume Genomics and Genetics, 2025 Vol.16, No.5 doi: 10.5376/lgg.2025.16.0025 Received: 26 Aug., 2025 Accepted: 09 Oct., 2025 Published: 28 Oct., 2025 Copyright © 2025 Shen et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Shen W.L., Luo D., and Zhou X.H., 2025, Comparative analysis of anti-nutritional factors in edible legumes, Legume Genomics and Genetics, 16(5): 245-252 (doi: 10.5376/lgg.2025.16.0025) Abstract Edible legumes are rich in protein, dietary fiber, minerals and various functional active components, and are an important part of the global dietary structure. However, while these beans are providing nutritional value, they also contain a variety of anti-nutritional factors, such as phytic acid, oxalic acid, tannin, saponin, protease inhibitor and lectin, which may affect the absorption and utilization of key nutrients by the human body. This study systematically reviewed the types of common anti-nutritional factors in edible legumes, their physiological mechanisms of action, and the distribution patterns of their contents in different legumes (such as soybeans, mung beans, peas, red adzuki beans, kidney beans, and chickpeas), analyzed their interactions with nutritional components, and explored their possible positive physiological functions. The research progress of traditional and modern detoxification treatment technologies (such as fermentation, enzyme treatment, genetic modification, etc.) was also reviewed, and the practical experiences of different countries and regions in the control of anti-nutritional factors were discussed. Through in-depth comparisons of the composition, functional effects and treatment strategies of anti-nutritional factors, this study aims to provide scientific basis and technical references for the nutritional optimization, variety breeding and functional product development of edible legumes, and promote the sustainable utilization and value enhancement of legumes in the fields of food and health. Keywords Edible beans; Anti-nutritional factors; Nutritional interaction; Processing technology; Comparative analysis 1 Introduction Beans are not just side dishes in many places; they are often the "main force" on the dining table. What does it rely on? On the one hand, they are rich in protein, dietary fiber, essential amino acids, vitamins and various minerals, and are indeed nutritionally comprehensive. For many low-income families, beans are one of the few affordable high-protein sources (Banti and Bajo, 2020; Jha et al., 2022). In addition, they contain a considerable amount of phytochemicals, such as polyphenols and saponins, which not only provide nutritional supplements but may also be beneficial to health (Samtiya et al., 2020). So from traditional diets to modern nutrition science, they have never been neglected. But then again, beans are not "flawless" either. They naturally carry some less "friendly" components in their bodies, such as phytic acid, tannin, saponin, lectin, protease inhibitor, amylase inhibitor, and oligosaccharides, especially the raffinose group (Elango et al., 2022). Overall, these things are not fatal, but they do "hinder" nutrient absorption: either they reduce the digestibility of protein or they compete with minerals like iron, zinc, and calcium for resources. In severe cases, they can cause bloating, gastrointestinal discomfort, and even poisoning (Dangi et al., 2021). Although some studies have shown that some ANF has positive effects such as antioxidation at low concentrations, most of the time, people are still more concerned about how to control these "side effects" in order to truly bring out the nutritional potential of beans. This study systematically compared the types and levels of anti-nutritional factors in major edible legumes, explored their physiological effects, reviewed current strategies for reducing these factors, clarified the diversity and mechanism of action of anti-nutritional factors, evaluated their impacts on human health and nutrition, and focused on introducing effective processing or breeding methods to mitigate their negative effects. By providing a comprehensive comparative analysis, this study aims to offer references for dietary recommendations, support leguminous breeding programs, and promote the safe and effective use of legumes in global diets.
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