Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Date
2023
Authors
Ekumah, J.N.
Johnson, N. A. N.
Betchem, G.
et al.
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
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.
Description
Research Article
Keywords
Chickpea, Ultrasound-assisted fermentation, Chemical structures, Physical characteristics, Sensory profile
Citation
Johnson, N.A.N.; Adade, S.Y.-S.S.; Ekumah, J.-N.; Li, Y.; Betchem, G.; Issaka, E.; Ma, Y. Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage. Fermentation 2023, 9, 495