Legume Genomics and Genetics 2025, Vol.16, No.5, 245-252 http://cropscipublisher.com/index.php/lgg 248 Figure 1 Plausible mechanism by which fermentation leads to increased minerals, phytochemicals, and proteins bioavailability (Adopted from Nkhata et al., 2018) 5.2 Modern detoxification techniques: enzymatic treatment, ultrasound, and high-pressure processing Traditional methods rely on time and temperature, but modern technology takes a more "shortcut". Nowadays, there are some emerging processing methods that emphasize efficiency and are more targeted. For instance, when exogenous enzymes are directly added for treatment, phytase is a typical representative. It mainly helps break down phytic acid and enhance the absorption rate of minerals such as iron and zinc (Das et al., 2022). There are also physical methods such as ultrasonic or high-pressure treatment, whose core principle is to disrupt the cell structure and denature proteins incidentally. The result is that substances like trypsin inhibitors and lectins are significantly weakened, but nutrition is not necessarily impaired as a result (Gharibzahedi and Smith, 2020). In addition, methods such as extrusion, microwave, and irradiation are also quite common, among which extrusion is particularly frequently used. It not only continuously and rapidly decomposes ANF but also enhances the functionality of soybean flour (Nikmaram et al., 2017; Ozolina et al., 2023). However, these methods do not exist in isolation. Only when combined with traditional techniques can they achieve the greatest benefits. 5.3 Application of genetic improvement and molecular breeding in anti-nutrient control Starting from the source might be more effective than handling it later. To make the beans themselves "less problematic", scientists are also making efforts in breeding. Varieties like Kunitz-free soybeans, low-phytic acid chickpeas, and zero-tannin peas are no longer laboratory concepts but the results of breeding efforts combined with marker selection, genomic analysis, and even CRISPR editing techniques (Miki et al., 2009). The goal of breeding is not simply to "reduce ANF", but to accurately identify their synthetic pathways, precisely carry out "deletion", while maintaining yield and other agronomic traits (Jha et al., 2022; Wu et al., 2024). Although this approach takes a long time to show results, it is stable and sustainable. It is still a worthwhile investment path for addressing long-term nutritional challenges. 6 Case Studies: Practices in Anti-Nutritional Factor Reduction in Legume-Based Products 6.1 Control strategies in the legume food industry (e.g., soy milk, Tofu) When making soy milk or tofu, heat treatment is almost an indispensable step, and this step has actually long been used to control anti-nutritional factors (ANF). Processes such as boiling, extrusion, and autoclaving not only
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