ABSTRACT
This chapter focuses on biochemical changes that occur during legumes fermentation and the impact on several functional properties. Apart from biochemical changes during legume fermentation, there are enzymes in the finished fermented product that are held responsible for many health benefits. It explains the components responsible for health benefits in fermented legumes are grouped as polyphenols-mediated health benefits and peptide-mediated health benefits. The fermentation process not only improves the organoleptic and nutritional properties, but also enhances health promoting properties and reduces antinutritional components. Fermented legumes have been reported to exhibit several health benefits such as antioxidant, antibacterial, antihypertensive, lipid lowering, anti-diabetic, immunomodulatory and anticancer properties. Total lipid content in legume seeds and the fatty acid composition can affect a range of quality attributes and health related benefits. Due to the increase in free polyphenol content, the bioavailability of individual polyphenol increases, which enhances the health benefits associated with polyphenols.
