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

Table 6

Variations in isoflavone (IS) concentrations (mg/kg) of group C₃ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	66.89 ± 4.11^a	60.92 ± 1.37^ab	55.97 ± 1.50^b	43.49 ± 2.01^c	35.99 ± 5.56^cd	33.52 ± 4.92^d
Genistein	15.36 ± 0.84^d	21.47 ± 2.10^c	26.49 ± 2.16^c	38.99 ± 1.32^b	45.50 ± 3.66^a	48.03 ± 2.88^a
Ononin	68.36 ± 0.79^a	62.92 ± 4.28^ab	54.97 ± 4.32^b	43.50 ± 2.23^c	44.00 ± 5.77^c	36.02 ± 2.80^c
Formononetin	29.72 ± 0.27^c	36.95 ± 4.21^bc	42.48 ± 3.47^b	54.99 ± 0.14^a	55.99 ± 5.51^a	61.04 ± 1.47^a
Biochanin A	99.08 ± 0.89^e	114.85 ± 7.14^d	134.94 ± 7.27^c	149.98 ± 0.38^b	165.00 ± 7.51^a	175.10 ± 6.91^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 (). C₃, fermented chickpea milk with β-glycosidase treatment.