Daijiworld Media Network - New Delhi

New Delhi, Jun 7: Love legumes and pulses? Fermenting them could significantly enhance their health benefits, including antioxidant and antidiabetic properties, according to a new study by researchers at the University of Illinois Urbana-Champaign.

The study, published in the journal Antioxidants, examined the impact of fermenting various pulses — including black beans, black-eyed peas, green split peas, red lentils, and pinto bean flour — using the probiotic bacterium Lactiplantibacillus plantarum 299v (Lp299v).

Results showed that fermentation boosted antioxidant activity by up to 83% and improved the pulses’ capacity to regulate Type 2 diabetes markers by 70%. Additionally, the fermentation process enhanced the amount of soluble protein in the pulses.

Red lentils and green split peas exhibited the greatest increases in antioxidant activity, protein solubility, and modulation of enzymes linked to insulin metabolism.

“Lp299v is a probiotic strain that supports gut health and remains active during digestion, helping break down proteins into peptides and amino acids that are easier to absorb,” said lead author Andrea Jimena Valdés-Alvarado, a graduate student at the university.

Lp299v has also been associated with reduced inflammation, improved immunity, and enhanced iron absorption, according to the research team.

“Pulses contain between 18% and 25% good-quality protein that could be used as an ingredient in dairy beverages or meat substitutes,” said co-author Elvira Gonzalez de Mejia, a professor of food science. “We need to find suitable processing methods to incorporate them into more foods.”

The researchers emphasized the importance of sustainable plant-based diets, particularly amid global food insecurity and climate change.