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

Table 7

Variations in isoflavone (IS) concentrations (mg/kg) of group C₄ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	63.43 ± 0.82^a	57.98 ± 2.87^a	48.95 ± 1.40^b	36.47 ± 4.97^c	34.49 ± 2.11^cd	29.99 ± 0.02^d
Genistein	16.98 ± 1.38^d	21.99 ± 2.81^d	32.97 ± 0.01^c	45.96 ± 2.85^b	47.49 ± 3.56^ab	51.98 ± 1.37^a
Ononin	64.93 ± 7.18^a	59.97 ± 0.04^ab	49.95 ± 0.01^bc	39.96 ± 0.02^cd	37.49 ± 3.52^d	33.98 ± 5.63^d
Formononetin	34.95 ± 7.00^d	44.98 ± 7.03^cd	52.44 ± 3.54^bc	62.44 ± 3.49^ab	64.99 ± 7.04^ab	69.97 ± 0.05^a
Biochanin A	118.85 ± 12.49^d	133.44 ± 4.85^cd	144.85 ± 7.09^c	167.34 ± 3.64^b	192.46 ± 3.62^a	199.92 ± 0.16^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 (). C₄, fermented chickpea milk with α-amylase plus β-glycosidase mixture treatment.