An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation

Table 3

Variations in isoflavone (IS) concentrations (mg/kg) of group C₀ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	73.79 ± 5.50^a	70.08 ± 0.08^ab	62.91 ± 4.22^bc	53.99 ± 5.76^cd	50.93 ± 1.53^d	47.95 ± 2.83^d
Genistein	9.97 ± 0.02^e	12.52 ± 3.55^de	19.97 ± 0.02^cd	24.99 ± 7.02^bc	31.45 ± 2.04^ab	37.96 ± 2.82^a
Ononin	77.29 ± 3.68^a	70.08 ± 0.08^b	62.91 ± 4.25^c	58.99 ± 1.52^cd	53.92 ± 1.54^de	49.94 ± 0.01^e
Formononetin	19.95 ± 0.04^c	28.03 ± 2.80^bc	32.45 ± 6.36^ab	37.49 ± 3.46^ab	34.96 ± 7.14^ab	39.96 ± 0.01^a
Biochanin A	79.78 ± 0.16^d	86.59 ± 9.10^cd	94.86 ± 7.08^bc	104.97 ± 6.87^ab	109.84 ± 0.26^a	112.37 ± 3.51^a

Note. all the values were expressed as mean ± SD (n = 3). different minuscule letters indicated significant difference of five group standards in comparation to the same line of values at different fermentation time (). C₀, fermented chickpea milk without enzymolysis (control specimen).