Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Table 1

Changes in the pH, total soluble solids (TSS), protein digestibility, and sugars profile of unfermented lentil proteins (day 0) and water kefir seed fermented lentil proteins (days 1–5).

Parameters	Fermentation period (day)						value
	0	1	2	3	4	5
pH	6.87^a ± 0.05	4.90^b ± 0.01	3.43^c ± 0.01	3.38^d ± 0.03	3.31^e ± 0.01	3.28^e ± 0.01	<0.05
TSS (°Brix)	0.70^a ± 0.00	0.60^b ± 0.00	0.50^c ± 0.00	0.47^c ± 0.05	0.40^d ± 0.00	0.40^d ± 0.00	<0.05
Protein digestibility (%)	76.42^c ± 3.00	78.64^bc ± 0.22	81.16^ab ± 1.47	82.69^a ± 0.74	83.70^a ± 1.00	84.17^a ± 2.10	<0.05
Sugars (g/L)
Fructose	0.47^b ± 0.01	2.41^a ± 0.04	0.51^b ± 0.02	0.22^c ± 0.01	0.11^d ± 0.01	0.08^d ± 0.01	<0.05
Glucose	ND	1.24^b ± 0.06	2.52^a ± 0.05	1.10^c ± 0.03	0.80^d ± 0.04	0.33^e ± 0.01	<0.05
Sucrose	5.90^a ± 0.32	1.91^b ± 0.06	0.11^c ± 0.01	0.09^c ± 0.04	ND	ND	<0.05

The data presented in the table represent the mean ± standard deviation (n = 3). Values with different superscripts within the same row are statistically significant from each other ( < 0.05). ND represents not detected.