Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

Aims To improve the nutri‐functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume‐derived products. Methods and Results A Randomized Complete Block Design was carried out to assess the influence of experimental conditions (presence...

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Veröffentlicht in:	Journal of applied microbiology 2022-07, Vol.133 (1), p.181-199
Hauptverfasser:	Sáez, Gabriel D., Sabater, Carlos, Fara, Agustina, Zárate, Gabriela
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidification Acidity Antinutrition factors Antioxidants Bacteria Biological activity chickpea Chickpeas Cooking Dough Fermentation Fermented food Flour Food matrix Food selection Functional foods & nutraceuticals Germination Lactic acid Lactic acid bacteria Legumes Molecular docking molecular dynamics Novel foods Phenolic compounds Phenols Trypsin Trypsin inhibitors
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