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

Table 9

Variations in isoflavone (IS) concentrations (mg/kg) of group C₆ during fermentation process.

IS/(mg/kg)	Fermentation time
	0 h	3 h	6 h	9 h	12 h	24 h
Genistin	57.93 ± 1.26^a	52.46 ± 3.46^b	44.43 ± 2.04^c	29.02 ± 1.36^d	25.00 ± 1.47d^e	23.47 ± 0.62^e
Genistein	22.97 ± 1.47^c	25.98 ± 1.45^c	36.94 ± 1.48^b	52.04 ± 2.92^a	57.00 ± 2.70^a	56.93 ± 1.61^a
Ononin	59.92 ± 0.16^a	44.96 ± 7.01^b	39.94 ± 0.07^b	27.52 ± 3.49^c	14.99 ± 7.04^d	9.99 ± 0.03^d
Formononetin	39.95 ± 0.11^c	64.96 ± 7.15^b	62.40 ± 3.65^b	72.55 ± 3.67^b	85.01 ± 7.26^a	92.37 ± 3.21^a
Biochanin A	155.82 ± 8.89^d	164.88 ± 6.85^d	184.71 ± 7.40^c	215.15 ± 7.46^b	231.01 ± 1.94^ab	246.18 ± 2.98^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 (). C₀, fermented chickpea milk with papain plus α-amylase and β-glycosidase mixture treatment (on the basis of response surface assay).