Q1. Compounds that reduce nutrient utilization or food intake are called______________ .

1. Antinutritional factors
2. Bioactive compounds
3. Anti Metabolites
4. Both B and C

ANSWER: A. Antinutritional factors

• Explanation: Anti-nutritional factors (ANFs) are biological components found in human or animal meals that decrease nutrient utilization or food intake, resulting in gastrointestinal dysfunction and metabolism. Bioactive compounds (BCs) are dietary components that provide good physiological activities to humans, whereas anti-nutritional compounds (ANCs) are food components that negatively interfere with nutrient digestion and absorption.

READ MORE – Food Science & Technology Quiz (21-02-2022)

Q2. Compounds that bind to membrane glycosyl groups of the cells lining the digestive tract is________

1. Lectins
2. B. Trypsin inhibitors
3. Protein
4. Protease inhibitors

ANSWER: A. Lectins

• Explanation – Plant lectins’ capacity to resist digestion by the gastrointestinal system of consumers is one of their most nutritionally essential characteristics. This enables the lectins to bind to the glycosyl groups on the membranes of the cells that line the digestive system. As a result of this interaction, a series of deleterious local and systemic reactions are induced, causing this class of molecules to be classified as antinutritive and/or poisonous.

READ MORE – Food Science & Technology Quiz (31-01-2022)

Q3. Oxalate is an antinutrient that binds to ______________.

1. Phosphorus
2. B. Iron
3. Calcium
4. Magnesium

ANSWER – C. Calcium

• Explanation: Oxalate is an antinutrient that binds to Calcium. Oxalate is a salt that is made from oxalic acid. These can be found in a variety of foods. Oxalate is an antinutrient that, under normal circumstances, is kept in its compartment. However, it comes into contact with nutrients in the gastrointestinal tract when it is processed and/or digested. It binds to calcium in the stomach and intestines during digestion and then passes through the body in feces.

READ MORE – Food Science & Technology Quiz (01-03-2022)

Q4. ____________ can lower the phytate content in legume seeds.

1. Germination
2. Pressure cooking
3. Boiling
4. Fermentation

ANSWER: A. Germination

• Explanation: Germination is an effective treatment for removing anti-nutritional elements in legumes by mobilizing secondary metabolic products expected to serve as reserve nutrients. Depending on the variety of beans and the conditions of germination, phytate levels in legume seeds can be reduced. Anti-nutritional factor structure and chemical properties, particularly heat lability, determine which physical procedure is most effective in reducing or removing them, hence limiting harmful biological consequences.

READ MORE – Food Science & Technology Quiz (11-02-2022)

Q5. Cyanogenic glucosides act as __________.

1. Inhibitor of trypsin and chymotrypsin activities
2. Inhibitor of cell respiration
3. Inhibitor of amylase and lipase activities
4. All of the above

ANSWER: B. Inhibitor of cell respiration

• Explanation – Phytoanticipins, also known as cyanogenic glucosides, are phytoanticipins found in over 2500 plant species. Because of their bitter taste and the production of lethal hydrogen cyanide when tissue is disrupted, they are thought to play a significant role in plant defense against herbivores. Millet, maize, oil, bean seeds, and cassava are all typical sources. They are cell respiration inhibitors.

READ MORE – Food Science & Technology Quiz (20-03-2022)

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