Process to reduce after effects of eating beans

Researchers in Venezuela say Lactobacillus casei and Lactobacillus plantarum can be used to educe the flatulence-causing effects of eating beans. A team at Simon Bolivar University in Caracas, Venezuela and colleagues reports in the Journal of the Science of Food and Agriculture that when black beans are fermented with the two bacteria the soluble fibre content of the beans is reduced by more than 60 per cent, and levels of raffinose, a compound known to cause flatulence, by 88 per cent.

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