Agricultural and Biological Research

Innovative genetic approaches to minimize anti-nutritional compounds in staple crops for future food security

Ravi Kishan Soni* and Gajanand Mod

The increasing emphasis on consuming healthy food to boost the immune system is vital in addressing emerging pandemic concerns. Research in this domain encourages the diversification of human diets by incorporating highly nutritious, climate-resilient, yet underutilized crops. However, the bioavailability of nutrients and their absorption are critical in tackling malnutrition, especially in developing countries. Anti-nutritional factors such as phytic acid, gossypol, lectins and oxalic acid hinder nutrient digestion and absorption, presenting a significant barrier to effective nutrition. Traditional methods like soaking, roasting and fermentation reduce these factors but are limited to small-scale applications. Despite progress, there are substantial challenges in understanding and mitigating the accumulation of anti-nutrients in crops. Environmental factors like soil composition and fertilizer use significantly influence the expression of these compounds. Therefore, a balanced approach that incorporates advanced multi-omics and rapid estimation techniques is essential to optimize nutrient availability and develop non-toxic foods. Research indicates that while legumes are particularly high in anti-nutritional traits, crops like soybeans, Brassicas and cotton have seen significant advancements in reducing these factors. The integration of traditional processing methods with modern technologies, such as extrusion, offers scalable solutions to enhance food safety and nutritional quality. These combined approaches are significant in reducing hidden hunger and improving global nutritional outcomes. Future research should focus on crop-specific strategies and the stable expression of reduced anti-nutrient traits under diverse environmental conditions. This review highlights the need for continued innovation and education to promote the adoption of improved food processing methods, thereby ensuring better health and nutrition for populations worldwide.