Introduction:

Legumes have been classified as functional foods due to their combination of proteins, fiber, and phytochemical compounds, which provide nutraceutical properties. However, the presence of certain anti-nutritional compounds can interfere with nutrient absorption processes. These compounds can be significantly reduced through processes like cooking and fermentation.

Objetive:

The objective of the present research was to evaluate the effect of probiotic fermentation on the content of phenols and tannins, as well as on the organoleptic properties of black beans (Phaseolus vulgaris), cowpeas (Vigna unguiculata), and lentils (Lens culinaris).

Materials and Methods:

An experimental investigation was conducted. The legumes were fermented for 24 hours with different probiotics (Bacillus clausii, Lactobacillus acidophilus/rhamnosus, Saccharomyces cerevisiae), using both aqueous and enriched inocula.

Results:

It was demonstrated that fermentation, especially with enriched inocula, increased the total phenol content by more than 40% and reduced tannin content in all legumes. However, a negative effect on the sensory characteristics of black beans and lentils was observed due to low consumer acceptance. In contrast, cowpeas fermented with S. cerevisiae maintained similar acceptance to the control sample.

Conclusión:

In conclusion, the fermentation of legumes with probiotics is promising for increasing beneficial compounds. Nevertheless, it is crucial to consider changes in sensory properties to ensure consumer acceptability.