Table 2.
Microbiological analysis, biochemical characteristics, in vitro protein digestibility and antinutritional factors concentration in doughs made with black chickpea flour: BC, not inoculated and not fermented; sBC, spontaneously fermented for 24 h at 30 °C; labBC, inoculated with L. plantarum T0A10, and fermented for 24 h at 30° C. All doughs had DY of 285.
| BC | sBC | labBC | |
|---|---|---|---|
| Microbiological analysis | |||
| Lactic acid bacteria (Log cfu/g) | 2.54 ± 0.12 c | 7.08 ± 0.16 b | 9.58 ± 0.11 a |
| Yeasts (Log cfu/g) | 2.02 ± 0.09 b | 4.23 ± 0.10 a | 2.15 ± 0.13 b |
| Molds (Log cfu/g) | 2.09 ± 0.11 b | 3.02 ± 0.09 a | 2.33 ± 0.09 b |
| Enterobacteriaceae (Log cfu/g) | 2.27 ± 0.12 b | 4.89 ± 0.14 a | 2.49 ± 0.11 b |
| Biochemical characteristics | |||
| pH | 6.53 ± 0.30 a | 4.76 ± 0.23 b | 3.85 ± 0.19 c |
| Total titratable acidity (mL NaOH 0.1 M) | 2.0 ± 0.1 c | 5.1 ± 0.2 b | 10.2 ± 0.5 a |
| Lactic acid (mmol/kg) | 0.4 ± 0.1 c | 77.0 ± 2.1 b | 123.4 ± 2.5 a |
| Acetic acid (mmol/kg) | 2.14 ± 0.3 c | 18.9 ± 0.5 a | 13.1 ± 0.8 b |
| Total free amino acids (mg/kg) | 1851 ± 21 c | 2249 ± 15 b | 2975 ± 18 a |
| Resistant starch (%) | 1.75 ± 0.11 c | 2.03 ± 0.12 b | 2.81 ± 0.10 a |
| Protein digestibility and Antinutritional factors | |||
| In vitro protein digestibility (%) | 80 ± 1c | 85 ± 1 b | 91 ± 2 a |
| Raffinose (g/kg) | 1.27 ± 0.10 a | 0.84 ± 0.03 b | 0.44 ± 0.02 c |
| Condensed tannins (g/kg) | 0.62 ± 0.02 a | 0.36 ± 0.03 b | 0.34 ± 0.02 b |
| TIA* (U) | 0.66 ± 0.05 a | 0.59 ± 0.05 b | 0.52 ± 0.04 b |
| Total saponins (g/kg) | 0.68 ± 0.02 a | 0.45 ± 0.03 b | 0.29 ± 0.05 c |
* Trypsin inhibitor activity was expressed as trypsin inhibitor units/mg sample. The data are the means of three independent experiments ± standard deviations (n = 3). a–c Values in the same row with different superscript letters differ significantly (p < 0.05).