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

Table 4

Variations in isoflavone (IS) concentrations (mg/kg) of group C₁ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	71.32 ± 2.10^a	66.97 ± 1.39^b	58.89 ± 1.36^c	55.28 ± 0.56^c	48.96 ± 1.35^d	43.54 ± 2.14^e
Genistein	10.47 ± 0.71^d	15.49 ± 2.13^d	21.96 ± 2.84^c	26.90 ± 4.30^bc	30.97 ± 1.45^ab	39.53 ± 2.11^a
Ononin	75.82 ± 5.67^a	68.97 ± 1.39^ab	61.89 ± 2.87^bc	54.77 ± 6.90^cd	52.45 ± 3.47^cd	47.54 ± 3.52^d
Formononetin	24.94 ± 7.05^c	32.99 ± 4.25^bc	37.93 ± 2.85^abc	42.84 ± 9.97^ab	44.96 ± 7.12^ab	52.54 ± 3.51^a
Biochanin A	82.30 ± 3.50^e	94.96 ± 7.10^d	117.28 ± 3.43^c	131.97 ± 3.87^b	142.37 ± 3.35^a	150.13 ± 0.07^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 (). C₁, fermented chickpea milk with papain hydrolysis.