Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.

ABSTRACT: The growing global demand for dietary protein calls for alternative sources. Chickpeas (Cicer arietinum L.) are a source of proteins and bioactive compounds, but their digestibility is limited by antinutritional factors and raffinose-family oligosaccharides (RFOs). Fermentation with lactic acid bacteria (LAB) can improve nutritional quality by enhancing protein bioavailability, reducing antinutritional compounds, and boosting antioxidant activity. However, at the top of our knowledge, no information is present regarding the impact of yeasts. This study assessed how different yeasts and LAB affect chickpea flour properties. Microbial growth, soluble protein and peptide content, sugar composition, phytate levels, antioxidant and prebiotic activity, and volatile molecule profiles were

SUBMITTER: Amadei S 

PROVIDER: S-EPMC12514475 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature