Pinto bean and fiend pea flours were inoculated with different populations of Lactobacilhs fermentum or Lactobacillus plantarum, adjusted with water to 20% moisture and incubated. Amount of stachyose &d number of lactobacilli were determined after 24, 48 and 72 hr. After 72 hr incubation stachvose was reduced in ointo bean (bv 27%) and field pea (43%) flours. l&ration of incubatioi was the o& facto; which influenced stachyose reduction. Amount of inoculum and type of bacteria were of minor importance. Number of bacteria decreased significantly during incubation.

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