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

Table 8

Variations in isoflavone (IS) concentrations (mg/kg) of group C₅ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	59.71 ± 0.08^a	54.42 ± 2.12^a	47.93 ± 2.87^b	32.52 ± 2.20^c	29.91 ± 0.01^cd	24.94 ± 4.19^d
Genistein	21.39 ± 2.08^c	24.96 ± 1.41^c	34.95 ± 2.79^b	48.52 ± 2.01^a	49.35 ± 2.10^a	53.38 ± 4.85^a
Ononin	62.20 ± 3.60^a	46.43 ± 4.94^b	40.94 ± 1.45^b	29.01 ± 1.35^c	24.92 ± 7.04^c	19.96 ± 0.03^c
Formononetin	42.29 ± 3.46^e	54.92 ± 7.06^d	59.91 ± 0.06^cd	70.03 ± 0.16^bc	74.78 ± 7.07^ab	82.32 ± 3.39^a
Biochanin A	130.36 ± 1.57^d	144.79 ± 7.06^cd	157.77 ± 11.15^c	185.07 ± 6.66^b	214.35 ± 7.11^a	221.53 ± 2.45^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 (). C₅, fermented chickpea milk with papain plus α-amylase and β-glycosidase mixture treatment (on the basis of one-way assay).