Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health
This study investigated the effects of Rhizopus oryzae and Lactiplantibacillus plantarum 299V fermentation on Swedish yellow peas. Through 48 hours of fermentation, the pH and acidity development were investigated, and the final samples underwent analysis regarding their polyphenol and antioxidant content to determine the effect of the fermentation. Furthermore, the samples underwent an in vitro d
