“…Different food processing strategies such as soaking, dehulling, germination and long-time cooking are commonly applied to inactivate ANF, however some residual activity could remain and bioactivity of other phytochemicals could be affected (Patterson, Curran, & Der, 2017). Fermentation has proven to be an effective option for processing legumes that improve their nutritional and nutraceutical properties by the removal of ANF and the release of bioactive compounds (Coda et al, 2015;Curiel, et al, 2015;Chandra-Hioe, Wong, & Arcot;Gan, Shah, Wang, Lui, & Corke, 2016;Rizzello, Calasso, Campanella, De Angelis, & Gobbetti, 2014;Sáez, Hébert, Saavedra, & Zárate, 2017).…”