No mas efectos secundarios con las caraotas negras

Hoy, en mi caminata matutina, oyendo el programa de radio de César Miguel Rondón, le escuché comentar que una investigadora venezolana había encontrado la forma de comer caraotas negras, y no sufrir el desagradable efectos secundario de la flatulencia.
La investigadora Dra. Marisela Granito, de la Universidad Simón Bolívar en Caracas, liderizó la investigación y, la verdad es que es una historia bastante difundida desde el 2003. Escriban Marisela Granito en Google y verán aparecer cantidad de información.
La noticia vuelve al ruedo porque aparece en el último número del "Journal of the Science of Food and Agriculture".
De acuerdo al estudio, la flatulencia se produce como consecuencia de la mezcla de gases producida por bacterias y levaduras simbióticas que viven en el intestino grueso de los mamíferos. Las Dras. Granito y Álvarez añadieron las bacterias “Lactobacillus casei” y “Lactobacillus plantarum” a las caraotas para conseguir que su ingestión no produzca gases.
Si quisieran comunicarse con ella pues les cuento la Dra. Granito es Doctora en Ciencias de los Alimentos y su correo electrónico es: mgranito@usb.ve. No es un secreto, la información de su paradero está por internet.

De lo que aparece en el "Journal of the Science of Food and Agriculture", conseguí esto:

AU: Marisela Granito, Glenda Álvarez
TI: Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization
SO: Journal of the Science of Food and Agriculture
VL: 9999
NO: 9999
PG: n/a
YR: 2006
CP: Copyright © 2006 Society of Chemical Industry
ON: 1097-0010
PN: 0022-5142
AD: Simón Bolívar University, 1090 A Caracas, Venezuela
DOI: 10.1002/jsfa.2490
US: http://dx.doi.org/10.1002/jsfa.2490
AB: Legumes, and particularly Phaseolus vulgaris, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has proved to be an effective method to decrease flatulence-producing compounds. However, in order to use this method as a process on a large scale, it is fundamental to identify the microbial flora involved. When fermented seeds of Phaseolus vulgaris (black bean) were analysed microbiologically, it was found that the microorganisms present were Lactobacillus casei and Lactobacillus plantarum. On performing back-slopping or induced fermentation with different inocula, a 63.35% decrease was found for the soluble fibre and 88.6% for raffinose, one of the main flatulence-producing compounds. When cooking under atmospheric pressure was applied to the fermented samples, a significant diminution of the trypsin inhibitors and tannins was found as well as an increase in the in vitro and in vivo digestibility of the beans. All these results demonstrate that the lactic acid bacteria used for the induced fermentation can lead to a functional food with improved nutritional quality.