Illinois Featured Content

  • Fermenting legume pulses boosts their antidiabetic, antioxidant properties

    Jun 6, 2025 2:45 pm by Sharita ForrestResearch
    researchers: Food science professor Elvira Gonzalez de Mejia, right, and graduate student Andrea Jimena Valdés-Alvarado. Photo by Craig Pessman

    Images

    • researchers: Food science professor Elvira Gonzalez de Mejia, right, and graduate student Andrea Jimena Valdés-Alvarado. Photo by Craig Pessman

    U. of I. researchers 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.