{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T02:39:47Z","timestamp":1788143987934,"version":"build-2803163510"},"reference-count":140,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,6]],"date-time":"2025-08-06T00:00:00Z","timestamp":1754438400000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      Velvet bean seed (VBS) is a tropical underutilized legume, though, rich in bioactive nutrients; nonetheless, limited scientific information exists as regards the health benefits, especially when fermented. Hence, the impact of\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                      strain 7A on the nutritional composition and antidiabetic efficacy of fermented VBS (FVBS) at 45\u00b0C was investigated. Proximate analyses, gas chromatography\u2013mass spectrometry\u2013flame ionization detector (GC\u2013MS\u2013FID) profiling of phytochemicals, and in vitro antioxidants potentials of VBS and FVBS were determined using established protocols. Diabetes was induced via intraperitoneal injection of a single dose of streptozotocin (STZ) (35\u00a0mg\/kg) in Wistar rats, and animals with blood glucose \u2265200\u00a0mg\/dL, which were diabetic, were treated with high\u2010fat diet (HFD) containing varied proportions of FVBS (5%, 10%, 15%, and 20%) and HFD+ metformin (100\u00a0mg\/kg) for 21 days. Hematological, lipid profiling, and enzymatic analyses were evaluated in pancreas, small intestine, liver, lungs, and kidneys of the animals.\n                      <jats:italic>B. subtilis<\/jats:italic>\n                      7A significantly improved proximate contents of VBS by increasing crude protein (23.31%) and total lipid (2.38%) and reducing carbohydrate (18.77%) and calorific value (778.87\u00a0kJ\/100\u00a0g), among others. Furthermore, GC\u2013MS\u2013FID characterization revealed that FVBS has 14 more bioactive compounds, when compared with VBS. Moreover, FVBS showed comparable antioxidant capacities with VBS; however, in FVBS, 2,2\u2032\u2010azino\u2010bis(3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid) (ABTS) and Fe\n                      <jats:sup>3+<\/jats:sup>\n                      reducing potential were 23.03\u00a0\u00b5mol\u00a0TEAC\/g and 20.45\u00a0mg\u00a0AAE\/g, respectively, higher than VBS. Animals feed with FVBS revealed appreciable improvements in their hematological indices and inhibition of \u03b1\u2010amylase, \u03b1\u2010glucosidase, lipase, 3\u2010hydroxy\u20103\u2010methyl glutaryl coenzyme A (HMG\u2010COA) reductase, and angiotensin\u2010converting enzyme (ACE) activities across the experimental groups compared to STZ group. This, therefore, suggests that FVBS could serve as functional food with enhanced nutritional capabilities having anti\u2010TIIDM potentials.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This study investigated the fermentative roles of\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                      7A on velvet bean seeds (VBSs) to enhance their nutritional qualities and targeted at addressing Type II diabetes mellitus (TIIDM). Fermented VBS (FVBS) could be employed towards management of TIIDM by serving as a food product or incorporated into other food products like confectionaries and milk, or as a base for fermentation and production of other nutraceuticals. VBS is highly economical when compared to other expensive commonly consumed legumes, like cowpeas; hence, more research attention to underutilized legumes is encouraged to gear up their consumption, medicinal applications, and consequently their cultivation.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70446","type":"journal-article","created":{"date-parts":[[2025,8,6]],"date-time":"2025-08-06T07:28:29Z","timestamp":1754465309000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["<i>Bacillus subtilis<\/i>\n                    7A Enhances the Nutritional Quality of Velvet Bean (\n                    <i>Mucuna pruriens<\/i>\n                    Linn.) Seeds and Potentiates Its Role in the Management of Type II Diabetes Mellitus"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1011-7061","authenticated-orcid":false,"given":"Omodele","family":"Ibraheem","sequence":"first","affiliation":[{"name":"Plants for Biotechnological Resources Research Group, Department of Biochemistry Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pelumi D.","family":"Ibikunle","sequence":"additional","affiliation":[{"name":"Plants for Biotechnological Resources Research Group, Department of Biochemistry Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruth A. O.","family":"Gabriel\u2010Ajobiewe","sequence":"additional","affiliation":[{"name":"Food and Nutritional Microbiology Research Group, Department of Microbiology Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Olubukola H.","family":"Oyeniran","sequence":"additional","affiliation":[{"name":"Plants for Biotechnological Resources Research Group, Department of Biochemistry Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Grace O.","family":"Sodipe","sequence":"additional","affiliation":[{"name":"Department of Animal Production and Health Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Titilope R.","family":"Komolafe","sequence":"additional","affiliation":[{"name":"Department of Biology Jackson State University  Jackson Mississippi USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kayode","family":"Komolafe","sequence":"additional","affiliation":[{"name":"Department of Biology Jackson State University  Jackson Mississippi USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oluwasogo T.","family":"Oyewole","sequence":"additional","affiliation":[{"name":"Department of Animal and Environmental Biology Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emmanuel C.","family":"Ogwa","sequence":"additional","affiliation":[{"name":"Plants for Biotechnological Resources Research Group, Department of Biochemistry Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Temitope O.","family":"Jeje","sequence":"additional","affiliation":[{"name":"Plants for Biotechnological Resources Research Group, Department of Biochemistry Federal University Oye\u2010Ekiti  Oye Ekiti Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,8,6]]},"reference":[{"issue":"2","key":"e_1_2_10_2_1","first-page":"265","article-title":"Effect of Fermentation Period on the Chemical Composition and Functional Properties of Pigeon Pea (Cajanus cajan) Seed Flour","volume":"35","author":"Adebowale Y. 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