In vitro digestibility of bacillus fermented soya bean

Bacillus fermented legume products include among others dawadawa and soumbala made from African locust bean, and natto and kinema made from soya bean. Bacillus subtilis is the dominant species involved in the fermentation. During Bacillus fermentation for 48 h of autoclaved soya bean the quantity of soluble and dialyzable matter increased from 22% and 6% up to 65% and 40%, respectively. Protein and carbohydrate degradation during fermentation of soya bean with several Bacillus spp. was investigated and appeared to be substantial during the first 18 h of fermentation resulting in the release of high levels of peptides and oligosaccharides. In vitro digestibility was increased from 29% up to 33–43% after Bacillus fermentation for 48 h. It was shown that Bacillus spp. were able to degrade soya bean macromolecules to a large extent resulting in water-soluble low molecular weight compounds. In vitro digestion of Bacillus fermented soya bean using gastrointestinal enzymes only slightly increased the amount of dialyzable matter, which clearly demonstrated the beneficial effect of Bacillus fermentation on food nutrient availability.     

In vitro digestibility of processed and fermented soya bean,cowpea and maize

Tropical legumes, ie soya bean and cowpea, were pre‐treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst others, natural lactic acid fermentation, cooking and saccharification using barley malt. An in vitro method was standardised to carry out comparative determinations of the dry matter digestibility of cereal and legume food samples as a function of processing conditions, without attempting to exactly mimic gastrointestinal digestion. Using this method based on upper digestive tract digestion, it was observed that digestibility of the legumes increased during cooking and fermentation. Cooking improved the total digestibility of both soya bean and cowpea from 36.5 to 44.8% and from 15.4 to 40.9% respectively. Subsequent fungal fermentation increased total digestibility only by about 3% for both soya bean and cowpea. Digestibility was also influenced by fungal strain and fermentation time. Cooking and subsequent saccharification using malt almost tripled total digestibility of white maize from 25.5 to 63.6%, whereas lactic fermentation of maize had no effect on in vitro dry matter digestibility. Although total digestibility of cooked legumes was only slightly improved by mould fermentation (3% for both soya bean and cowpea), the level of water‐soluble dry matter of food samples increased during fermentation with Rhizopus oryzae from 7.0 up to 27.3% for soya bean and from 4.3 up to 24.1% for cowpea. These fermented products could therefore play a role as sources of easily available nutrients for individuals suffering from digestive disorders. © 2000 Society of Chemical Industry     

Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content,the angiotensin converting enzyme inhibitory effect,and the reducing activity of black soybeans

Food possessing anthocyanins, angiotensin converting enzyme (ACE) inhibitory activity or reducing activity show beneficial effect on human health. To develop healthy food, black soybeans were fermented with either Bacillus subtilis BCRC 14715 or Bacillus sp. CN11, or a mixture of both Bacillus spp. in the present study. The anthocyanin content, the ACE inhibitory activity and the reducing power of the fermented black soybean were then examined. It was found that the ACE inhibitory activity of the extracts of bean and viscous material from the fermented black soybeans varied with extraction solvents and starter organism, yet increased as the fermentation period was extended, regardless of starter organism. After 18 h of fermentation, the water extract of bean showed less ACE inhibitory activity than did the respective 80% ethanol extract. While the water extract of viscous material showed a higher ACE inhibitory activity than the respective ethanol extract. With respect to extraction yield, it was found that the ACE inhibitor in the fermented black soybean could be extracted more efficiently with water than 80% ethanol. Fermentation with B. subtilis BCRC 14715 was also found to increase the anthocyanin content of black soybean and the reducing activity of the extracts. Finally, the 80% ethanol extract showed a higher reducing activity than the water extract.     

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

A fermented soya milk (FSM) enriched with isoflavone aglycone (FSM‐SPIA) was prepared from heated soya protein isolate (SPI)‐isoflavone complex. After 48 h of fermentation, FSM‐SPIA contained higher contents of living bacteria, free amino acids and aglycone compared with the FSM of SPI (FSM‐SPI) and the FSM of SPI‐isoflavone complex (FSM‐Mix). In the in‐vitro digestion experiment, FSM‐SPIA showed higher antioxidant capacity and isoflavones (ISO) bioavailability than FSM‐SPI and FSM‐Mix. This was likely due to the soya milk containing a higher level of amino acid, peptides and the presence of soya bean isoflavone. The improved protein digestibility, the interaction and binding ability between proteins and ISO may affect the properties of the protein and the fermented products. The FSM enriched with isoflavone aglycone can be used as a functional fermented drink, as well as an auxiliary food for menopausal women during a specific pathological period.     

Influence of Fermentation Time and an ‘Indigenous Tenderiser’ (Kanwa) on the Microbial Profile,Chemical Attributes and Shelf-Life of Rice Masa (a Nigerian Fermented Product)

Investigations on the influence of fermentation time, ‘Kanwa’ (an indigenous tenderiser and a flavouring agent) and potassium sorbate (0·5, 1·0 or 1·5 g kg⁻¹) were conducted by examining the microbial profile, chemical attributes and shelf-life of rice ‘Masa’ (a Nigerian fermented product). Various types of microorganisms occurred at the initial stages of rice slurry fermentation and these included fungi (Aspergillus spp, Penicillium spp, Saccharomyces spp, Rhizopus spp) and bacteria (Lactic acid bacteria, Bacillus spp, Enterobacter spp and Acetobacter spp). But beyond 8 h fermentation time, fewer types of micro-organisms (Lactobacillus spp, Saccharomyces spp and Rhizopus spp) were isolated.Total aerobic counts increased significantly (P=0·05) as fermentation progressed (0, 6 or 12 h), with lactic acid bacteria (LAB) and yeasts dominating and probably contributed to the sour–sweet spongy characteristic of the rice Masa. But after fermentation and baking process, the rice Masa became dominatedand spoilt by Bacillus spp, Lactobacillus spp and Saccharomyces spp withstorage time. Longer fermentation time resulted in a less acceptable product,being more acidic. Rice Masa produced from a 6 h fermentation showedbetter sensory qualities (aroma and visual appearance). Use of Kanwa(Na₂CO₃.NaHCO₃.2H₂O) improved aroma but was detrimental to visualappearance and spoilage was accelerated, probably due to higher pH. Potassium sorbate at higher concentrations (1·0 and 1·5 g kg⁻¹) induced beneficial antimicrobial effects and reduced the microbial load thereby prolonging the shelf life of the rice Masa (treated with 1·5 g kg⁻¹) by about 3 days.     

Identification of microorganisms producing lactic acid during solid‐state fermentation of Maotai flavour liquor

Lactic acid is the main acid produced during the Maotai liquor brewing process, influencing the quality of the base liquor and fermentation process. However, the microorganisms responsible for lactic acid production have not been identified. In this work, the dynamic changes in bacterial community structure in the Zaosha round (second sorghum feeding and fermentation) of the brewing process were analysed by 16S rRNA high‐throughput sequencing. Results show that lactic acid bacteria (LAB) and Bacillus spp. are the dominant bacteria in the brewing process, where Bacillus spp. are found in the early stage, whilst LAB are found throughout the brewing process. Furthermore, 10 types of LAB and five Bacillus spp. were isolated from Zaopei (a mixture of fermented grains including sorghum and wheat) by a culture‐dependent method. Lactobacillus panis accounts for 68% of the LAB, and Bacillus amyloliquefaciens for 54% of Bacillus spp. Solid‐state fermentation experiments were performed with L. panis and B. amyloliquefaciens and lactic acid production was consistent with the accumulation of lactic acid in Zaosha. The results showed that L. panis was the main producer of lactic acid in pits, while B. amyloliquefaciens plays an important role in the production of lactic acid in the early stages of fermentation. The approach used in this study may facilitate the identification of key microorganisms with specific functionality involved in other food and beverage fermentation processes. © 2018 The Institute of Brewing & Distilling     

Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe

Amounts of dry matter, ash, protein, free ammonia, crude lipid, glyceride–glycerol, free fatty acids, free glycerol, glucosamine, protease activity and lipase activity were monitored during the fermentation of bacteria-free tempe made with acidified soya bean cotyledons and Rhizopus oligosporus NRRL 2710 at 30°C. During the phase of mycelial growth (0–32 h) the total dry matter decreased by approximately 10% (w/w), accounted for by losses of crude lipid (3% of initial dry matter), protein/amino acids (0·5%), and unidentified compounds (6·5%). During the phase of mycelial senescence (60–180 h), decrease in dry matter (12% of initial dry matter) was due almost entirely to loss of crude lipid. Lipase activity and the production of free fatty acids occurred from the earliest stages of the fermentation. The production of only small amounts of free glycerol indicates that triglycerides were primarily hydrolysed to partial glycerides and free fatty acids. Protease activity and production of free ammonia were also detected at the earliest stages of the fermentation. During the phase of mycelial senescence, amounts of crude lipid and glycerol decreased in the absence of fungal growth, possibly due to the activity of enzymes released from senescent mycelium.     

Gas producton by Clostridium perfringens as a measure of the fermentability of carbohydrates and processed cereal-legume foods

A new and improved method was developed for the in vitro measurement of gas produced by Clostridium perfringens, in an attempt to determine the fermentability of pure carbohydrates, processed legumes and cereal-legume mixtures. The bacterial strain, inoculum and substrate concentrations and type of carbohydrate all proved to be important factors affecting in vitro gas production by Clostridium perfringens. Increasing glucose concentrations resulted in increased gas production, but only up to 2%, above which it became inhibitive. A 10-fold dilution of the active inoculum reduced the rate of gas production, whilst a 50-fold dilution produced no gas in 24 h. Strain NCTC 8239 was able to ferment a wide range of carbohydrates, with the exception of xylose. Arabinose, ribose and raffinose were, however, only moderately fermented. Native starch was also poorly fermented but, after heating, was fermented with vigorous gas production. Cooked, lactic-fermented cereal-legume composite doughs produced less gas compared to cooked non-fermented doughs. Soaking resulted in decreased fermentability of cowpea and pigeon pea, but the opposite effect was observed with soaked mungbean and soya bean. Fungal fermentation (with Rhizopus oligosporus) into tempe also had varying effects on fermentability, depending on the legume. Fungal-fermented cowpea, groundnut and pigeon pea produced more gas than similarly treated mungbean and soya bean. Steaming these products again had contrasting effects, with cowpea and pigeon pea showing reduced fermentability whilst the fermentability of mungbean and soya bean increased.     

Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Proteolytic activity, fibrinolytic activity and angiotensin converting enzyme (ACE)‐inhibitory activity, volatile compound profile, off‐flavour compound and sensory characteristics in soya bean paste made with Bacillus amyloliquefaciens KFCC11574P (KHG19) strain were compared with those in three different commercial soya bean paste samples. The KHG19 strain was isolated from doenjang, a traditional Korean soya bean paste, and the maximum dominance in soya bean paste prepared in this study was 68.8% after 2 months of ageing. Proteolytic and fibrinolytic activities in soya bean paste made with KHG19 strain (KHG19 soya bean paste) were higher than those in commercial soya bean pastes. The maximum proteolytic activity (2.47 cm²) was observed after 3 months of ageing, and the maximum relative fibrinolytic activity (236.98%) was appeared after 2 months of ageing. ACE‐inhibitory activity in KHG19 soya bean paste was similar to those in commercial samples. The volatile compound profile of KHG19 soya bean paste was closest to that of cheonggukjang according to the result from principal component analysis. The sensory score for off‐flavour character was significantly low in KHG19 soya bean paste (2.9) compare with the score (6.8) for Korean traditional doenjang. KHG19 strain can be used for the production of functional soya bean paste that would be affordable to global consumer.     

Changes in Soya Bean Lipid Profiles during Kinema Production

The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6·9 g and 0·8 g kg⁻¹ dry matter, respectively. After soaking and cooking the moisture content of beans increased significantly from 121 to 749 g kg⁻¹, whilst the lipid contents were unchanged. During a 2 day fermentation at 37°C, the lipid contents increased significantly as indicated by capillary column gas chromatography (GC) analysis of petroleum ether extracts of lyophilised samples of unfermented and fermented beans. The fatty acids, palmitic (C16:0), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidic (C20:0) acids were identified. The major fatty acid present in all samples was the essential fatty acid, linoleic acid. All of the aforementioned fatty acids (except arachidic) were liberated during fermentation by microbial lipases, yielding approximately the same proportion of fatty acids found in unfermented beans. The unsaponifiable soya bean lipids identified by GC were campesterol, stigmasterol and β-sitosterol (ratio 1·2:1:3·4). Levels of these increased during fermentation by 50–61%, but remained in approximately the same proportions.     

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, β‐glucosidase activities, TCA‐soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 µg g^?1 during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. Copyright © 2010 Society of Chemical Industry     

The impact of processing on phytic acid,in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.)

BACKGROUND: Faba bean is one of the important legumes in Asian countries. It is also a major source of micronutrients in many rural areas. Unfortunately, the bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytic acid. The influence of soaking, germination and fermentation with the expectation of increasing the bioavailability of iron was investigated. RESULTS: Fermentation treatments were most effective in decreasing phytic acid (48–84%), followed by soaking at 10 °C after preheating (36–51%). Steeping faba beans for 24 h at 25 °C had the least effect on the removal of phytic acid (9–24%). With increased germination time at 30 °C, phytic acid progressively decreased from 9 to 69%. Most wet processing procedures, except soaking after wet preheating, caused losses of dry matter and iron (8–15%). In vitro iron solubility, as a percentage of total iron in soaked faba bean after dry preheating, was significantly higher than in raw faba bean (P < 0.05). Fermentation and germination did not have significant effects on the solubility of iron. CONCLUSION: The expected improvement of iron bioavailability levels due to lower phytic acid was not confirmed by increasing levels of in vitro soluble iron. Soaking, germination and fermentation can decrease phytic acid in faba bean. However, results from in vitro solubility measurement of iron showed little improvement of iron bioavailability in fermented and germinated faba beans over untreated raw faba beans (P < 0.05). It seems that componets of dietary fibre other than phytic acid are more important in binding iron. Probably, a complex association between dietary fibre and iron is the reason for the poor bioavailability of iron in faba bean. Copyright © 2009 Society of Chemical Industry     

Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation

ABSTRACT: Irradiation effects on biogenic amines (BAs) and microbiological populations of Korean fermented soybean paste were investigated during fermentation. Soybean paste was prepared and irradiated with doses of 5,10, and 15 kGy, and then fermented at 25 °C for 12 wk. Bacillus spp. and lactic‐acid bacteria decreased by irradiation but increased during fermentation. Biogenic amines detected were putrescine, cadaverine, β‐phenylethylamine, spermidine, spermine, tryptamine, histamine, tyramine, and agmatine. A significant difference was not observed in BA content between control and irradiated samples immediately after gamma irradiation. However, 4 kinds of BAs, putrescine, tryptamine, spermidine, and histamine, showed significant reduction by irradiation during fermentation (P < 0.05).     

Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley

Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 °C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 °C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi.     

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

Glyceollins, stress‐induced phytoalexins from parent soya bean isoflavones, were elicited with Aspergillus oryzae. This solid‐state fermentation facilitated the conversion of isoflavone glycosides into aglycones and glyceollins, which could mainly enrich in soya bean protein isolate (SPI) during protein preparation due to protein–polyphenol interactions. Glyceollin‐enriched SPI exhibited less flavour volatiles, higher solubility, lower whiteness and higher antioxidant activity than unfermented SPI. Fermented SPI was more easily to be digested during in vitro pepsin–trypsin digestion. This may be attributed to partial degradation of protein, especially α′ and α subunits of β‐conglycinin and acidic subunit of glycinin. The antioxidant activity of digestive products derived from fermented SPI was obviously enhanced with increasing digestion time due to simultaneous release of antioxidant peptides and glyceollins involved in the interior of protein molecule. These results suggest an effective technique for producing a nutrient‐enhanced SPI as novel functional ingredients applied in food industry.     

Factors in the protein enrichment of cassava by solid state fermentation

The enrichment of cassava protein content using solid substrate fermentation was studied on both laboratory and on-farm scales using Aspergillus niger as a starter. The effects of cassava particle size and of various nitrogen source ratios and mixing methods were investigated. Ammonium sulphate and urea as sources at respective levels of addition (g N kg⁻¹ substrate) of 10:10, 20:10 and 20:20 were used in combination with cassava alone and cassava mixed with rice bran and soya bean each having mixing levels of 50, 100 and 150 g kg⁻¹. The mixture was fermented for 84 h at 35°C and 90–95% RH on the laboratory scale and 29–31°C and 95–99% RH at the on-farm scale. The results indicated that cube sizes ranging from 0.3 to 0.5 cm³ gave good mycelial growth. Pure cassava alone at the 10:10 nitrogen addition level produced the highest protein yield of about 145 g kg⁻¹. The on-farm technique yielded higher protein enrichment compared with laboratory experiments. Cassava alone yielded 230 g kg⁻¹ protein while cassava with rice bran and cassava with soya bean each produced 210 g kg⁻¹ protein.     

Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang,a Korean Traditional Soy Sauce

Ganjang, a Korean traditional fermented soy sauce, is prepared by soaking doenjang‐meju (fermented soybeans) in approximately 20% (w/v) solar salt solution. The metabolites and bacterial communities during ganjang fermentation were simultaneously investigated to gain a better understanding of the roles of the microbial population. The bacterial community analysis based on denaturing gradient gel electrophoresis of 16S rRNA gene sequences showed that initially, the genus Cobetia was predominant (0 to 10 d), followed by Bacillus (5 to 74 d), and eventually, Chromohalobacter became predominant until the end of the fermentation process (74 to 374 d). Metabolite analysis using ¹H‐NMR showed that carbon compounds, such as fructose, galactose, glucose, and glycerol, probably released from doenjang‐meju, increased rapidly during the early fermentation period (0 to 42 d). After removal of doenjang‐meju from the ganjang solution (42 d), the initial carbon compounds remained nearly constant without the increase of fermentation products. At this point, Bacillus species, which probably originated from doenjang‐meju, were predominant, suggesting that Bacillus is not mainly responsible for ganjang fermentation. Fermentation products including acetate, lactate, α‐aminobutyrate, γ‐aminobutyrate, and putrescine increased quickly with the rapid decrease of the initial carbon compounds, while Chromohalobacter, probably derived from the solar salts, was predominant. Multivariate redundancy analysis indicated that the Chromohalobacter population was closely correlated with the production of the organic acids and putrescine during the ganjang fermentation. These results may suggest that Chromohalobacter is a causing agent responsible for the production of organic acids and putrescine during ganjang fermentation and that the solar salts, not doenjang‐meju, is an important microbial source for ganjang fermentation.     

Accumulation and quality of storage protein in developing cowpea,mung bean and soya bean seeds

This study was carried out to compare the time course of laying down seed storage protein in three legumes viz: cowpea (Vigna unquiculata), mung bean (Phaseolus aureus) and soya bean (Glycine max) planted in two replications. Pods were harvested periodically during seed maturation and studied for changes in fresh and dry weights, total sulphur, total nitrogen and protein content. At early stages of development crude protein formed about one-third of dry weight in the legumes but decreased to about one-quarter at maturity. The total sulphur which formed a substantial amount of the sulphur amino-acids in mature seeds did not change much in mung bean and cowpea but increased by about 24% from 20 to 69 days after flowering (DAF) in soya bean. Storage protein accumulation was very rapid between 10 and 14 DAF (10.4% day^?1) in mung bean, 7 and 14 DAF (12.9% day^?1) in cowpea and between 20 and 30 DAF (9.4 day^?1) in soya bean. Thereafter, protein accumulation declined slightly and gradually approached zero at time of seed maturity. The sulphur-to-nitrogen ratios gradually increased with maximum values in the mature seeds. Although seed protein content and quality (on S/N ratio basis) were highest in soya bean, accumulation of storage protein seemed to be faster in cowpea than mung bean and soya bean during seed maturation.     

乳酸菌发酵香菇对肠道菌群的调节作用及其产品研制

将香菇经乳酸菌发酵后,通过小鼠灌胃实验和16S rRNA高通量测序,研究其对肠道菌群结构和多样性的影响,并研制调味即食产品。结果表明,中等剂量（10 g/kg,以小鼠质量计）的发酵香菇改变了小鼠肠道菌群的物种多样性,其特有物种和稀有物种数量增加,且个体差异减小,物种分布更均匀。发酵香菇可不同程度地增加小鼠肠道内有益菌群,如Muribaculaceae、乳杆菌属（Lactobacillus）、Dubosiella、Lachnospiraceae等的定殖,降低螺杆菌属（Helicobacter）、支原体（Mycoplasma）等致病菌的相对丰度,从而改善肠道健康。通过单因素和响应面优化实验,获得乳酸菌发酵香菇调味即食产品的最佳配方为：发酵香菇块81.5%、甜面酱1.0%、豆瓣酱1.5%、白砂糖6.0%、藤椒油3.0%、芝麻2.0%、辣椒油4.0%、姜汁1.0%（均为质量分数）。为乳酸菌发酵技术在香菇深加工中的应用提供了有益参考。     

Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

This study was designed to investigate the influences of fermentation by naturally occurring bacteria on legumes and lactic acid bacteria on antioxidant capacity and polyphenols in both soluble and bound extracts of eight common edible legumes, including black cow gram, mottled cowpea, speckled kidney bean, lentil, small rice bean, small runner bean and two soya beans. Fermentation had varying effects on the antioxidant capacity of soluble and bound extracts in different edible legumes, with fermented mottled cowpea, speckled kidney bean and small rice bean showing increased total antioxidant capacity. In addition, fermentation in general enhanced total phenolic content in all the selected legumes, which could be associated with the biotransformation between soluble phenolics and the release of bound phenolics induced by micro‐organisms involved in the fermentation process. Phenolic compounds, such as catechin, were increased in fermented mottled cowpea. Overall, fermentation could increase the bioavailability of legume polyphenols and fermented legume powders rich in antioxidant polyphenols can be used to develop novel functional foods.