| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 225 | Chickpea | Seed | Saponins | Saponins are commonly found in several pulses including chickpea giving the pulses a bitter taste and making them less preferable for consumption by humans and animals. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 226 | Chickpea | Seed | Phenolics | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 227 | Chickpea | Seed | Trypsin inhibitors | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 228 | Chickpea | Seed | Chymotrypsin inhibitors | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 229 | Chickpea | Seed | Lectins | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 230 | Chickpea | Seed | Antifungal peptides | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 231 | Chickpea | Seed | Protease inhibitors | Protease inhibitors interfere with digestion by irreversibly binding with trypsin and chymotrypsin in the human digestive tract. They are resistant to the digestive enzyme pepsin and the stomach’s acidic pH.They negatively affect certain necessary enzymatic modifications required during food processing like water. retaining capacity, gel-forming and foaming ability of different products | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 232 | Chickpea | Seed | Protease inhibitors- Kunitz type | Single chain polypeptides of about 20 kDa with two disulphide bridges which inhibit the enzyme activity of only trypsin but not chymotrypsin. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 233 | Chickpea | Seed | Protease inhibitors- Bowman-Birk Inhibitors (BBI) | Which are also single chain polypeptides of about 8 kDa in size with seven disulphide bridges which inhibit the enzyme activity of both trypsin and chymotrypsin. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 234 | Black Wattle (Acacia mearnsii) | Bark | Tannin | Most studies reporting inhibitory effects against microorganisms at high doses and stimulatory and positive health effects at low concentrations. Furthermore, previous studies showed that acacia tannin extracts induce changes in cell membrane and internal structures resulting in membrane rupture and organelle destruction of microorganisms.Vegetable tannin can inhibit different types of microorganisms and their distribution in the soil. Studies in forest soils demonstrate that additions of high concentrations of phenolic tannins compounds may affect the microbial population of the soil. In addition, soil organisms such as nematodes, annelids and arthropods may also be affected by the toxic effects of plant-based tannins. | NULL | Traditionally, natural tannins have been used for tanning leather, but also there are a wide range of other industrial applications such as pharmaceutical use and water and sewage treatment, acting as flocculants | 8,923 | ||
| 235 | Gum-arabic | Whole | Oxalate | Oxalates also affect in vivo calcium and magnesium metabolism by complexing with these metals and reducing their bioavailability and utilization. Excessive intakes of oxalic acid can cause diarrhoea, gastroenteritis and renal damage. Oxalates also react with proteins to form complexes which have an inhibitory effect on peptic digestion in animals | NULL | The oxalate values obtained for the selected values lie below 2%, thus suggesting that oxalate concentration in these plants are within the safe range. | 8,924 | ||
| 236 | Gum-arabic | Whole | Phytic acid | Although phosphorus is present in phytic acid, it has a low bio-availability because phytate can form complexes with a variety of minerals, including calcium, copper, cobalt, ion, magnesium, manganese, selenium and zinc, thus reducing the availability of these nutrients in animals. Phytic acid can also form complexes with basic residues of proteins thereby interfering with the activity of endogenous enzymes and associated metabolic pathways. | NULL | NULL | 8,924 | ||
| 237 | Gum-arabic | Whole | Tannins | Tannins form complexes with proteins and carbohydrates in feed, it also complexes with digestive enzymes and as a result nutrient digestibility is depressed. | NULL | At lower concentration levels, tannins have been reported to have two general traits that are relevant to grazing ruminants. They are prevention of bloat and suppression of internal parasites. | 8,924 | ||
| 238 | Carob | Pod (fresh) | Trypsin inhibitor | Protease inhibitors decrease the performance of these enzymes, having as a result lower protein digestibility. | NULL | The anti-nutritional composition of the carob products was analyzed in terms of trypsin inhibitory factor, which measure protease inhibitors. Noted that, the trypsin inhibitory factor was lower in the pulp. The in vitro protein digestibility was also higher in the pulp. The seeds display the highest amount of the sum of anti-nutritional factors (proteins inhibitor and phytic acid). | 8,925 | ||
| 239 | Carob | Pod (fresh) | Phytic acid | Phytic acid content has strong affinity for binding ions such as calcium and zinc, avoiding its absorption in the intestine and preventing various metabolic processes from being adversely affected. | NULL | The phytic acid content was lower in the pulp than in the seeds and leaves. Leaving aside the leaves, the nutrient power of the carob tree is concentrated in the pulp. Noted that, the seeds display the highest amount of the sum of anti-nutritional factors (proteins inhibitor and phytic acid). | 8,925 | ||
| 240 | Mastic Tree | Whole (without root) | Tannin | This study shows that under tannin-rich feeding regimen even dry goats receiving supplements can experience a negative protein balance. | Polyethylene glycol (PEG) is an inert and unabsorbed molecule that can form a stable complex with tannins, preventing the binding between tannins and proteins. | NULL | 8,926 | ||
| 241 | Swamp Taro | Leaf | Oxalate | Studies show that eating large quantities of a high oxalate containing foodmay contribute to the formation of kidney stones in susceptible people. | Boiling taro leads to leaching of water soluble oxalates into the cooking water and some loss of soluble oxalates also occurred during baking | NULL | 8,927 | ||
| 242 | Swamp Taro | Leaf | Calcium oxalate | Some of the reports of calcium oxalate crystals irritating the mouth when eaten | NULL | Irritating the mouth when eaten | 8,927 | ||
| 243 | Yautia | Tuber | Cyanide | NULL | NULL | NULL | 8,929 | ||
| 244 | Yautia | Tuber | Oxalate | NULL | NULL | NULL | 8,929 |