A method of creating super-nutritious but flatulence-free beans has been developed by scientists. A Venezuelan team says fermenting beans with certain friendly bacteria can cut the amount of wind-causing compounds, and boost beans' nutritional value.

Beans are a cheap and key source of nutrition especially in the developing world, but many people are thought to be put off by anti-social side-effects.

Researchers from the Simon Bolivar University in Caracas found that by boosting the natural fermentation process on adding a particular type of bacteria, called Lactobacillus casei (L casei), the amount of these indigestible wind-causing compounds were reduced.

Soluble fiber was reduced by two thirds and the amount of raffinose, another flatulence-causing substance, by 88.6%, reports BBC.

But the amount of insoluble fiber, which is thought to have a beneficial effect on the gut and help the digestive system get rid of toxins, increased by 97.5%.

The team concludes that fermentation involving L casei could decrease flatulence compounds and increase nutritional quality. The bacteria is used by the food industry to create better bean products.