blog posts Fermenting legume pulses boosts their antidiabetic, antioxidant properties Jun 6, 2025 2:45 pm by Sharita ForrestResearch Share on Facebook Tweet Email Images 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. Share on Facebook Tweet Email