Consequently,
Antioxidants: even more fermented legumes new: Meanwhile,
Antioxidants: even more fermented legumes:
“Legumes such as red lenses. Consequently. In addition, green pea can be fermented so as to obtain large improvements in terms of antioxidant activity and protein solubility,” explains the main author, Elvira Gonzalez de Mejia, professor of nutrition sciences.
A probiotic that indirectly improves insulin metabolism – Antioxidants: even more fermented legumes
The study In particular. For example. For example, use the bacteria lactiplantibacillus plantarum 299V as a microorganism, to ferment legumes obtained from different concentrations of black beans, dolic with black eye, green pea, red lenses and pinto beans. However, The team used statistical software to determine the optimal fermentation conditions for each legumes in order to maximize their. antioxidant potential. This fermentation process involves:
- an overall increase up to 83 % of antioxidant activity. up to 70 % antioxidants: even more fermented legumes new of the regulatory effect on type 2 diabetes markers.
- According to legumes, the specific fermentation process by antioxidants: even more fermented legumes its durations, flour concentrations and bacterial strains leads to very different end products;
- Fermentation also increases the amount of soluble protein in these legume flours.
LP299V A probiotic strain favorable to intestinal health:
- After fermentation. it remains in the digestive tract. preserves the qualities of fermented legumes consumed and produces peptides or amino acids more easily absorbed;
- LP299V reduces inflammation, strengthens immunity and improves iron absorption.
“While up to 70 % of the protein needs of the world’s population are covered by vegetable foods. legumes and cereals arouse increasing interest as a source of vegetable proteins alternative to animal proteins. Being able to optimize their nutritional qualities is therefore a must ”and a very current objective.
antioxidants: even more fermented legumes new
“These legumes contain Between 18 %. 25 % of good quality proteinswhich can be used alone or as ingredients in other antioxidants: even more fermented legumes food products. We must find adequate transformation conditions and encourage the food industry to use them in milk drinks or meat substitutes. ”
antioxidants: even more fermented legumes — Antioxidants: even more fermented legumes: “Legumes such as red lenses. green pea can be fermented so as to obtain large improvements in terms of antioxidant activity. protein solubility,” explains the main author, Elvira Gonzalez de Mejia, .
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Antioxidants: even more fermented legumes new
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