**4.1 Conventional strategies**

Several physical processing strategies applied for removing, inactivating or reducing ANF (*e.g.* trypsin inhibitors, glucosinolates, tannins and saponins) contents in APPS including heat and/or soaking in water, dehulling and germination, roasting or autoclaving as well as extrusion and micronizing (infrared heat) [71] (**Table 3**). These conventional methods positively improve digestibility of legumes; however, these strategies are not conclusive in eradicating the adverse influences of ANF in legumes [72]. Moreover, some strategies such as heat damage lead to loss of some amino acids and adversely affect quality of proteins and carbohydrates through Malliard reactions [73, 74]. Furthermore, soaking in water may result in leaching water-soluble nutrients by this process.

### **4.2 Exogenous enzymes and phytase**

It has been confirmed that inclusion of carbohydrase exogenous enzymes such as xylanae, ß-glucanase and cellulase as well as phytase in aquafeeds can reduce the negative effects of NSP and phytate on digestion [75, 76]. Exogenous carbohydrases by facilitating carbohydrate digestion and reducing feed polymerization degree is going to decrease its viscosity and liberate carbohydrate oligomers [77]. In addition, carbohydrases by neutralizing NSP can increase the digestibility of energy, macronutrients and bioavailability of minerals because NSP reduce accessibility of enzymes to substrates and there is a relationship between phytate and NSP in PPS [75, 78]. In addition, carbohydrases may improve host's gut health by supporting the propagation of beneficial microbiota in the gut that can facilitate fermentation of NSP and consequently increase the amounts of organic acids and especially short chain fatty acids production [78, 79].
