This work investigated solid and liquid state fermentations in
kidney beans for the production of water-soluble extracts with
potential antihypertensive effects (angiotensin I converting
enzyme inhibitory – ACEI – activity and GABA content), phenolic
composition and antioxidant activity. The evolution of microbial
populations and pH in fermented beans was also studied. Results
derived from this work will provide valuable information on the
composition and bioactivity of kidney bean fermented ingredients
in order to develop novel functional foods.