Fermenting legume pulses boosts their antidiabetic, antioxidant properties
Food scientists at the University of Illinois Urbana-Champaign identified the optimal fermentation conditions for pulses - the dried edible seeds of legumes - that increased their antioxidant and antidiabetic properties and their soluble protein content. Using the bacteria Lactiplantibacillus plantarum 299v as the microorganism, the team fermented pulses obtained from varying concentrations of black bean, black-eyed pea, green split pea, red lentil and pinto bean flours.
Food scientists at the University of Illinois Urbana-Champaign identified the optimal fermentation conditions for pulses - the dried edible seeds of legumes - that increased their antioxidant and antidiabetic properties and their soluble protein content.
Using the bacteria Lactiplantibacillus plantarum 299v as the microorganism, the team fermented pulses obtained from varying concentrations of black bean, black-eyed pea, green split pea, red lentil and pinto bean flours.
