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There are a number of components present in legume seeds that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors, α-amylase inhibitors, lectins, goitrogens, and antivitamins. Nonprotein amino acids (l-DOPA), total phenolics, tannins, phytates, saponins, pyrimidine glycosides, alkaloids, cyanogenic glycosides, and flatus-producing oligosaccharides are heat-stable antinutritional factors. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectins' ability to bind the glycoprotein receptors on the epithelial cells lining the intestinal mucosa inhibits growth by interfering with the absorption of nutrients. Phytic acid can diminish mineral availability. Some phenolic compounds can also reduce protein digestibility and mineral …