Scientists Reduce Soybeans Flatulence-Causing Carbs

SINGAPORE—Scientist have found a way to reduce the flatulence-causing carbohydrates in soy yogurt while raising the levels of healthy antioxidants known as isoflavones, according to a study published in the November 12 issue of the Journal of Agricultural and Food Chemistry. In the study, researchers grew soybeans in the presence of a fungus that produced enzymes capable of degrading the undesired sugars. “We have demonstrated for the first time that germinated black soybeans under fungal stress can be fermented into a soy yogurt which features a low amount of flatulence-causing oligosaccharides but with a significant level of isoflavones,” said study researcher Dejian Huang.