Final answer:
To reduce anti-nutrients in food plants, methods such as soaking seeds, fermentation, cooking, and utilizing biopesticides, as well as biotechnology advances, can be employed.
Step-by-step explanation:
There are several ways in which anti-nutrients can be reduced in food plants. Some of these methods include:
- Soaking seeds before planting to reduce certain anti-nutrients that can be leached out by water.
- Fermentation, which can utilize beneficial microorganisms to break down anti-nutrients.
- Cooking or heating can alter the structure of anti-nutrients, making them less effective or easier to digest.
- Using biopesticides or other biotechnology advances to create plant varieties with reduced levels of naturally occurring anti-nutrients.
These methods not only help reduce the presence of anti-nutrients in crops but also contribute to improved taste, texture, or appearance of food and reduce dependence on synthetic chemicals.