Table 2.
Main characteristics of the chickpea sourdough before (CS-T0) and after fermentation (at 30 °C for 24 h, CS-T24) with Lactoplantibacillus plantarum LB1 and Furfurilactobacillus rossiae LB5.
| CS-T0 | CS-T24 | |
|---|---|---|
| Lactic acid bacteria (log10 cfu/g) | 7.28 ± 0.24 b | 9.78 ± 0.11 a |
| pH | 6.2 ± 0.2 a | 4.3 ± 0.1 b |
| TTA | 4.6 ± 0.3 b | 28.1 ± 1.2 a |
| Lactic acid (mmol/kg) | n.d | 180.7 ± 4.3 |
| Acetic acid (mmol/kg) | n.d. | 42.7 ± 0.7 |
| Fermentation quotient (FQ) | - | 4.3 ± 0.2 |
| Peptides (mg/kg) | 750 ± 16 b | 2600 ± 50 a |
| TFAA (mg/kg) | 965 ± 10 b | 2049 ± 15 a |
| Phytic acid g/100g | 2.72 ± 0.05 a | 0.13 ± 0.05 b |
| Raffinose g/kg | 1.88 ± 0.09 a | 0.60 ± 0.06 b |
| Condensed tannins g/kg | 0.90 ± 0.02 a | 0.45 ± 0.05 b |
TTA, Total Titratable Acidity (mL NaOH 0.1M/10 g sample); TFAA, Total Free Amino Acids. a–b Values in the same row with different superscript letters differ significantly (p < 0.05). The data are the means of three independent experiments ± standard deviations (n = 3). n.d., not detected.