Chemical and Functional Properties of Chickpea (Cicer arietinum L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria

Fermentation can enhance the technological properties and nutritional value of legumes. This study aimed to develop an innovative chickpea-based fermented beverage with yeast in combination with lactic acid bacteria (LAB) strains. Autochthonous cultures isolated from chickpea soaking water, along with LAB strains from previous studies, were used to produce fermented chickpea beverages. Hydrolyzed chickpea flour was inoculated with LAB (<i>Lactiplantibacillus</i>, <i>Lacticaseibacillus</i>, <i>Lentilactobacillus</i>, <i>Leuconostoc</i>, <i>Pediococcus</i>, and <i>Weissella</i>) and 2 yeast (<i>Metschnikowia</i> and <i>Saccharomyces</i>) strains. Growth performance, phytic acid content, and total antioxidant capacity (TAC) were evaluated. In a second phase, four fermented beverages were produced by co-fermenting Saccharomyces cerevisiae with the four best-performing LAB strains. Microbial growth and pH were monitored throughout fermentation, and beverages were analyzed for TAC and Total Polyphenol Content (TPC) before and after in vitro digestion. The beverages exhibited high microbial viability and increased TAC and TPC compared to controls. Although both parameters decreased after in vitro digestion, their values remained higher than those of the controls. The combination <i>Saccharomyces cerevisiae</i> LN7/<i>Lactiplantibacillus plantarum</i> 95 proved to be the most effective. Results highlight the importance of the strains selection in enhancing the antioxidant properties and polyphenol content of plant-based fermented beverages and provide insight into the effects of digestion on their functional properties.