Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria.

ABSTRACT: Fermentation can enhance the technological properties and nutritional value of legumes. This study aimed to develop an innovative chickpea-based fermented beverage with yeast in combination with lactic acid bacteria (LAB) strains. Autochthonous cultures isolated from chickpea soaking water, along with LAB strains from previous studies, were used to produce fermented chickpea beverages. Hydrolyzed chickpea flour was inoculated with LAB (Lactiplantibacillus, Lacticaseibacillus, Lentilactobacillus, Leuconostoc, Pediococcus, and Weissella) and 2 yeast (Metschnikowia and Saccharomyces) strains. Growth performance, phytic acid content, and total antioxidant capacity (TAC) were evaluated. In a second phase, four fermented beverages were prod

SUBMITTER: Pazzanese A 

PROVIDER: S-EPMC12896596 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature