Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

Author:

Johnson Nana Adwoa Nkuma1ORCID,Adade Selorm Yao-Say Solomon12,Ekumah John-Nelson13,Li Yanshu1,Betchem Garba1,Issaka Eliasu4,Ma Yongkun1

Affiliation:

1. Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China

2. Department of Nutrition and Dietetics, Ho Teaching Hospital, 00233, Ho P.O. Box MA 374, Ghana

3. Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon P.O. Box LG 134, Ghana

4. School of Environmental Science and Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China

Abstract

Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory components. Proximate, phytochemical, and microstructural data were examined to evaluate the effectiveness of the processing techniques. The processed samples demonstrated significantly higher (p < 0.05) nutritional and sensory outcomes compared to the unfermented sample. The unfermented sample had a total phytochemical level of 55.41 g/mL, whereas the fermented and ultrasound-assisted fermented samples had phytochemical contents of 66.71 and 64.51 µg/mL, respectively. With values of 8.37 ± 0.11 and 7.21 ± 0.06, respectively, on a 9-point hedonic scale, the sensory evaluation revealed that the traditionally fermented sample had a greater acceptability rate than the ultrasound-treated sample. The presence of organic acids in the final product was shown to be significantly impacted by fermentation, with propanoic having the highest concentrations of 1.79 ± 3 × 10−5a, 5.56 ± 2 × 10−5b, and 3.50 ± 0.00344c mg/mL for the unfermented, fermented, and ultrasound-assisted fermented beverages, respectively. According to these results, using ultrasound-assisted fermentation with reduced fermentation time can improve chickpea-based beverages’ nutritional and functional benefits.

Funder

Zhenjiang Key Research and Development Program

Nana Adwoa Nkuma Johnson

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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