ISSN: 0973-7510

E-ISSN: 2581-690X

Review Article | Open Access
Gamal E.H. Osman1,2, Hussein H. Abulreesh1 , Khaled Elbanna1,3, Mohammed R. Shaaban1,4, Samreen5 and Iqbal Ahmad5
1Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah 21955, Saudi Arabia.
2Microbial Genetics Department, Agricultural Genetic Engineering Research Institute (AGERI), ARC, Giza 12619, Egypt.
3Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt.
4Department of Chemistry, Faculty of Science, Cairo University, Cairo, Egypt.
5Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh – 202 002, India.
J Pure Appl Microbiol, 2019, 13 (1):13-26 | Article Number: 5460
https://dx.doi.org/10.22207/JPAM.13.1.02  | © The Author(s). 2019
Received: 28/12/2018 | Accepted: 31/01/2019 | Published: 28/03/2019
Abstract

The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the influence of the fermentation process on changes in protein profiles, antioxidative properties, pH values, and reducing power (RP). The analyzed variants of chickpea beverages exhibited diversity in terms of RP.  Fermented products were characterized by significantly higher values of RP (A700) ranging from 0.1 to 0.29 than unfermented ones (value in range from 0.04 to 0.09). Whereas, pH values of fermented products were lower (from 4.46 to 5.64) to than unfermented beverages (6.68 to 7.57). The results indicate also the presence of b-conglycinin and glycinin (which are considered as one of food allergens) in analyzed chickpea-based beverages, however the probiotic fermentation contributed to strong hydrolysis of those components. Among tested variants of the chickpea products, the beverages with vanillin sugar and coconut flakes (unfermented as well as fermented) received the highest notes of general consumer acceptance in preliminary sensory assessment. The fermentation of the chickpea beverages with the probiotic strain significantly increased the reducing power of the products, revealed antioxidative-enhancing properties and contributed to hydrolysis of b-conglycinin (7S) and glycinin (11S) fractions.

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.