Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Nana Adwoa Nkuma Johnson,
Selorm Yao-Say Solomon Adade,
John-Nelson Ekumah,
Yanshu Li,
Garba Betchem,
Eliasu Issaka,
Yongkun Ma
Affiliations
Nana Adwoa Nkuma Johnson
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
Selorm Yao-Say Solomon Adade
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
John-Nelson Ekumah
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
Yanshu Li
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
Garba Betchem
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
Eliasu Issaka
School of Environmental Science and Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
Yongkun Ma
Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, Jiangsu, China
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 −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.
