Lactic acid fermentation improves nutritional and functional properties of chickpea flours

Consumption of healthy diets with low environmental impact is crucial for improving global health. Legumes, like chickpeas, serve as valuable meat alternatives due to their nutritional profile, which may be improved through fermentation. This study aimed to develop innovative fermented chickpea flours using lactic acid bacteria (LAB) strains from diverse ecosystems and evaluate their nutritional and functional properties in vitro. Fourteen batches of 20% chickpea-based puree were produced and fermented with 14 LAB isolated from different ecosystems. After fermentation, flours were obtained by freeze-drying. Most LAB grew well and reduced the pH of chickpea purees below 5 within 48 h. The flours were characterized for the content of polyphenols, bioactive peptides (BAPs), free amino groups (FAG), and phytic acid along with the total antioxidant capacity (TAC). Results showed that flours fermented by four LAB strains, including Enterococcus hirae and Enterococcus faecium had higher FAG and BAPs, including inhibitors of Dipeptidyl peptidase-IV and Angiotensin-converting enzyme. Flours fermented by Leuconostoc mesenteroides OM94, Lactiplantibacillus plantarum 299v, Lactiplantibacillus plantarum E75, Lactiplantibacillus plantarum LPPB, and Lacticaseibacillus casei LBC491 contained higher amounts of polyphenols, had soluble TAC that was 10-fold and direct TAC 3-fold higher, and lower phytic acid content than the control flour. Pyrogallol was detected in fermented products for the first time, and protocatechuic 4-O-glucoside increased three times in chickpea flours fermented by Leuconostoc mesenteroides OM94 compared to the control. In conclusion, fermentation improved the nutritional and functional qualities of chickpea flour, identifying promising LAB strains to enhance antioxidant capacity and polyphenols availability.