Question

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II. 
 

• A. ( {P-4, Q-1, R-2, S-3} )
• B. ( {P-3, Q-1, R-2, S-4} )
• C. ( {P-2, Q-1, R-4, S-3} )
• D. ( {P-1, Q-2, R-3, S-4} )

Hint:

Understanding the activities of anti-nutritional factors helps in designing strategies to minimize their effects in food processing and improve nutritional quality.

Answer 1

The Correct Option is A

The correct matching of the anti-nutritional factors in Column I with their corresponding activities in Column II is as follows: 
- P. Lectin matches with 4. Hemagglutination. Lectins can agglutinate red blood cells (hemagglutination) and interfere with nutrient absorption. 
- Q. Stachyose matches with 1. Flatulence. Stachyose is a carbohydrate that can cause flatulence due to fermentation in the gut by bacteria. 
- R. Phytate matches with 2. Chelates with divalent cations and reduces their bio-availability. Phytates bind minerals like calcium and iron, making them unavailable for absorption. 
- S. Kunitz type inhibitor matches with 3. Inhibits trypsin and chymotrypsin. These inhibitors interfere with protease enzymes and reduce protein digestibility. Thus, option (A) is correct.