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

Table 5

Variations in isoflavone (IS) concentrations (mg/kg) of group C₂ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	70.03 ± 0.09^a	64.33 ± 1.82^a	56.88 ± 4.11^b	45.96 ± 5.64^c	41.35 ± 0.73^c	39.41 ± 0.63^c
Genistein	12.00 ± 2.81^c	19.95 ± 0.09^bc	24.96 ± 4.29^b	33.97 ± 5.66^a	40.85 ± 1.44^a	41.90 ± 1.49^a
Ononin	72.53 ± 3.63^a	66.83 ± 4.54^ab	59.88 ± 0.13^bc	51.96 ± 2.84^cd	47.33 ± 3.55^d	44.90 ± 7.14^d
Formononetin	27.01 ± 4.21^d	34.89 ± 6.89^cd	38.92 ± 1.32^bc	46.96 ± 1.40^ab	49.82 ± 0.03^ab	54.87 ± 6.95^a
Biochanin A	87.53 ± 3.43^e	104.74 ± 7.54^d	124.76 ± 7.34^c	139.89 ± 0.04^b	154.44 ± 6.95^a	163.62 ± 5.33^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 (). C₂, fermented chickpea milk with α-amylase treatment.