Researchers found that Lactobacillus casei (L casei), when fermented along with the beans reduced its flatulence capacity and increased the nutritional value.
Researchers from the Simon Bolivar University in Caracas found that Lactobacillus casei (L casei), when fermented along with the beans reduced its flatulence capacity and increased the nutritional value. Beans are a cheap and key source of nutrition especially in the developing countries.
Marisela Granito led the Venezuelan team to analyze the method of creating flatulence-free beans but not compromising on the nutritional value. The research appears in the Journal of the Science of Food and Agriculture. Flatulence is due to the bacteria living in the large intestine. It breaks down soluble fiber that has not been digested from the food. When the scientist tested the black beans it contains many of these compounds. Hence they boosted the natural fermentation process by adding L casei thereby reducing the indigestible wind-causing compounds.Soluble fibre was reduced by two thirds and the amount of raffinose, another flatulence-causing substance, by 88.6%. But the amount of insoluble fibre, which is has a beneficial effect on the gut and help the digestive system get rid of toxins, increased by 97.5%. Dr Frankie Phillips, a nutrition expert and spokeswoman for the British Dietetic Association, said that the study helps in overcoming the negative aspects (flatulence) of eating legumes while ensuring preserving their nutritional benefits.
