Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas

Global population growth and rising health consciousness have increased the demand for sustainable and functional foods. This study aimed to enhance the nutritional value of chickpeas (<i>Cicer arietinum L</i>.) and evaluate the functional and quality characteristics of kefir enriched with germinated chickpeas. Germination conditions were optimized, and chickpea samples were analyzed for protein, moisture, ash, and total phenolic content. Principal component analysis (PCA) identified the optimal germination parameters. Kefir samples were prepared by incorporating ungerminated chickpeas, inulin, or optimally germinated chickpeas at concentrations of 0.5%, 1%, and 2%, and stored at 4°C ± 1°C for 7 days. Physicochemical, microbiological, and sensory analyses were performed on Day 1 and 7. The highest protein (14.99%) and total phenolic content (9.05 mg GAE/g) were observed in chickpeas soaked for 12 h at 30°C and germinated for 72 h. Kefir pH values ranged from 4.01 to 4.75 (<i>p</i> < 0.05). Increasing the concentration of germinated chickpeas significantly improved the total phenolic content (<i>p</i> < 0.05), and yeast growth was detected exclusively in these samples (<i>p</i> < 0.05). However, sensory evaluation scores declined with higher chickpea concentrations. In conclusion, kefir enriched with germinated chickpeas demonstrates enhanced nutritional and microbiological properties, indicating its potential as a functional beverage. Nevertheless, further improvements are necessary to optimize its sensory characteristics for consumer acceptance.