Utilizing optimal fermentation conditions for pulses can increase their antioxidant and antidiabetic properties, as well as their soluble protein content, according to a recent study. Food scientists at the University of Illinois Urbana-Champaign, US used the bacteria Lactiplantibacillus plantarum 299v (Lp299v) as the microorganism to ferment pulses from varying concentrations of black bean, black-eyed pea, green split pea, red lentil, and pinto bean flours.
