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 the University of Illinois Urbana-Champaign, US, 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.

In the study, the team fermented pulses obtained from varying concentrations of black beans, black-eyed peas, green split peas, red lentils, and pinto bean flour. The fermentation was done using the bacteria Lactiplantibacillus plantarum 299v as microorganisms.