Abstract
SummaryThe effects of fermentation on the in vitro estimated glycemic index (eGI) values of probiotic‐rich bean powders were investigated. The main nutrients in the probiotic‐rich bean powders after fermentation were not significantly reduced. The results showed that fermentation led to the reduction of the eGI values of bean powder in experiments with in vitro digestion. It was considered to correlate positively with the increase of resistant starch percentage, the decrease of the starch hydrolysis index, the inhibition of α‐amylase and α‐glucosidase activities, the increase of the phenolic compounds, and the enhancement of the total antioxidant capacity in bean powders after fermentation. That was beneficial to human health.
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