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This review aims to explore the various antinutritional factors found in grains and oilseeds, their sources, and the different methods employed to mitigate their effects. Both traditional and innovative processing techniques have been utilized to reduce antinutrients. Traditional methods such as dehulling, soaking, boiling, pressure cooking, sprouting, and fermentation have proven effective in reducing specific antinutrients like α-galactosides, phytic acid, enzyme inhibitors, lathyrogens, lectins, saponins, and tannins. However, optimization of these techniques is necessary to maximize their effectiveness and minimize antinutrient content. The review also provides an overview of various analytical methods used to quantify antinutritional factors in grains and oilseeds. These methods encompass classical gravimetric and titrimetric analysis, potentiometric titrations, chromatographic and electrophoretic separation techniques, as well as spectroscopic methods, fluorescence, and biosensors. A systematic and chronological review of these analytical approaches and detection systems is presented. Furthermore, the review identifies research gaps and highlights potential areas for future exploration in the field of antinutrients in grains and oilseeds. By addressing these gaps, we can further enhance our understanding and develop more effective strategies to mitigate antinutrients, thus promoting the utilization of grains and oilseeds for their optimal health benefits.