# Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential
## 3 Nutritional Challenges in Plant-Based Meat Products
### Anti-Nutritional Factors
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Method** & **Variables** **Analyzed** & **Food Source** & **Phytic Acid** **Reduction (\%)** & **Conditions** & **Study** \\ \hline
**Phytex addition** & Phytase activity & Dark rye bread & \begin{tabular}{c} 99\% IP6 \\ degraded \\ \end{tabular} & \
\begin{tabular}{c} Sourdough fermented \\ 10–12 h \\ \end{tabular} &
\begin{tabular}{c} [PERSON] et al., \\ 2007 [54] \\ \end{tabular} \\ \hline
**Phytex addition** & \begin{tabular}{c} Phytic acid \\ content \\ \end{tabular} & \
\begin{tabular}{c} Whole wheat \\ flour \\ \end{tabular} & 35.3–69.2 & N/D &
\begin{tabular}{c} [PERSON] et al., \\ 2012 [55] \\ \end{tabular} \\ \hline
**Phytex addition** & \begin{tabular}{c} Phytic acid \\ reduction \\ \end{tabular} & Infant cereals & 68.6–93.4 & \
\begin{tabular}{c} Cereal mix roasted in oven \\ at 120 \({}^{\circ}\)C for 30 min. 60 g \\ roasted flour suspended in \\ 124 mL deionized water. \\ Phytex added to the \\ suspension 20 min \\ incubation at 55 \({}^{\circ}\)C and \\ pH 5.5 under \\ gentle agitation. \\ \end{tabular} &
\begin{tabular}{c} [PERSON] at al., \\ 2012 [56] \\ \end{tabular} \\ \hline
**Phytex addition** & \begin{tabular}{c} Phytex activity \\ reduction \\ \end{tabular} & \
\begin{tabular}{c} Bread with bran \\ \end{tabular} & 90\% & N/D &
\begin{tabular}{c} [PERSON] et al., \\ 2014 [57] \\ \end{tabular} \\ \hline
**Phytex addition** & \begin{tabular}{c} Phytex activity \\ reduction \\ \end{tabular} & \
\begin{tabular}{c} Bread with bran \\ \end{tabular} & 90\% & N/D &
\begin{tabular}{c} [PERSON] et al., \\ 2014 [57] \\ \end{tabular} \\ \hline
**Phytex addition** & \begin{tabular}{c} Phytic acid \\ content \\ \end{tabular} & \begin{tabular}{c} 70:30 blend of \\ pea and oat \\ protein \\ \end{tabular} & 32\% & \
\begin{tabular}{c} 15\% dry matter; pH = 6.7. \\ The suspension was \\ heated to 40 \({}^{\circ}\)C. \\ 1.5\% of phytase \\ \end{tabular} &
\begin{tabular}{c} [PERSON] et al., \\ 2020 [58] \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Methods used to reduce phytic acid in food material. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Method** & **Variables** & **Food Source** & **Phytic Acid** & **Conditions** & **Study** \\  & **Analyzed** & **Food Source** & **Reduction (\%)** & **Grains (four varieties)** & \\  & & & & washed and dried in an & \\
**Phyase addition** & **Phytex activity** & **Sorghum flour** & 65\% IP6 degraded & **Grains milled in a knife** & **[PERSON] et al. ** \\  & & & & mill and sieved in a & 2020 [59] \\  & & & & 20-mesh sieve. Flour & \\  & & & & stored at \(-\)18 \({}^{\circ}\)C & \\ \hline
**Soaking** & **Phytex activity** & **Grains and seeds** & 10–60 & 100 g whole grains or & \\  & & & & seeds soaked in 500 mL & \\  & & & & water in a covered beaker & \\  & & & & for 16 h in the dark at & \\  & & & & 25 \({}^{\circ}\)C & \\ \hline
**Soaking** & **Heat** & **Brown rice** & **14–28** & **Soaking in demineralized water for 24 h at 25 \({}^{\circ}\)C** & **[PERSON] et al. ** \\  & **pretreatment** & **Brown rice** & **14–28** & **Soaking in demineralized water for 24 h at 25 \({}^{\circ}\)C** & **[PERSON] et al. ** \\ \hline
**Autoclave** & **Autoclaving** & **Wheat and rice** & **Wheat: max 95** & **Autoclave at 121 \({}^{\circ}\)C for 0.5, 1.0, or 1.5 h, pH levels & **[PERSON] et al. ** \\  & **time, pH** & **bran** & **Rice: max 95.6** & **of 3.5–6.5** & **Duman** **2017 [62]** \\ \hline
**Germination** & **Time of malting** & **Millet** & **72 h: 23.9** & **Germination for 72 or 96 h** & **[PERSON] et al. ** **2011, [PERSON]** **et al. ** **2002 [63; 64]** \\ \hline
**Germination** & **Time (steeping and sprouting)** & **Brown rice** & **Steeping: <20** & **Steeping: 24 h** & \\ \cline{3-5}  & **Time (steeping** & **Sprouting: 60** & **Sprouting: 72 h** & **[PERSON] et al. ** **2008 [61]** \\ \cline{3-5}  & **and sprouting)** & **Red kidney** & **Red kidney beans: 35.90** & **[PERSON] et al.