Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
Authors
Sarkar Dipayan, Christopher Ashish, Banwo Kolawole y otros
Abstract
Results from an in vitro model-based study indicated that premium varieties of chickpeas from the Northern Great Plains of the United States are a good source of health-promoting phenolic bioactives with high functional antioxidant and antihyperglycemic qualities. In addition, lactic acid bacteria-based fermentation can be optimized and targeted to improve the composition of phenolic compounds, antioxidants, and antihyperglycemic properties of chickpea flour and dough.
Relevance of the article for the Red Tecnomifood
Chickpea is one of the most consumed legumes worldwide and is used as a whole food source or as a culinary ingredient processed into flour and dough. This study opens the door to specific applications in products of high nutritional value and aimed at consumer health, with the help of an expanding technology such as fermentation.