Fermenting Legume Pulses Increases Antioxidant and Antidiabetic Properties, Study Finds

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

Type 2 diabetes mellitus (T2DM) is a leading cause of death globally. T2DM patients experience glucose intolerance, and inhibitors of dipeptidyl peptidase IV (DPP-IV) and α-glucosidase are used as drugs for T2DM management. DPP-IV and α-glucosidase inhibitors are also naturally contained in foods, but their potency can be affected by the food matrix and processing methods. In this study, germination and solid-state fermentation (SSF) were used t…

Fermenting legume pulses increases antioxidant and antidiabetic properties, study finds

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.

Fermenting legumes, pulses can boost antioxidant, antidiabetic properties: Study

New Delhi: Love to consume legumes and pulses? Fermenting them can help raise their antioxidant levels, as well as raise their ability to fight diabetes, according to a study. Food scientists at...