Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with .

Research Background: Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by on nutritional and antinutritional composition of some commonly consumed legumes.