Wind-free beans
of beans before they are processed reduces the potentially
embarrassing side-effects of flatulence - solving an age-old
problem for many food manufacturers.
Scientists in Venezuela have proved that the natural fermentation of beans before they are processed reduces the potentially embarrassing side-effects of flatulence - solving an age-old problem for many food manufacturers.
The findings of the study are to be be published in the July issue of the SCI's Journal of the Science of Food & Agriculture.
Flatulence is known to be caused when bacteria in the gut break down alpha galactosides and soluble dietary fibre, producing gases as a by-product. Untreated beans contain high levels of these compounds.
Many people are put off eating beans because they worry that it will give them wind, but now researchers from the Food Analysis Laboratory, Caracas, Venezuela have found a natural method that they say "will reduce the concentration of the compounds in beans that cause flatulence."
The team of scientists lead by M Granito found that when beans are naturally fermented for 48 hours all the soluble fibre is removed. The concentration of alpha galactosides was reduced by 72 per cent after 48 hours and 95 per cent after 96 hours, virtually eliminating all the flatulence causing compounds.
According to M Granito, "natural fermentation also has positive effects on protein digestibility, texture and aroma, making it a very favourable method to use."
The solution provides a cheap, simple and effective way of reducing the undesirable effects of beans - a move that could well make such produce more appealing to consumers and provide a major boon to manufacturers.
