Fermenting Chickpea Flour With 4 Lactic Acid Bacteria Reduced Allergenicity and Raised Antioxidant Capacity
Researchers at the University of Parma in Italy fermented chickpea dough with each of four lactic acid bacteria and evaluated its texture, protein structure, volatile compounds, allergenicity and antioxidant capacity together. Every strain improved dough structure, and allergenicity fell to a moderate degree.
A study that examined from several angles whether fermentation can address the flavour and allergenicity weaknesses of chickpea flour, used as a substitute for animal-based ingredients, has been published in Food Chemistry. Researchers in the Department of Food and Drug at the University of Parma fermented chickpea dough with each of four lactic acid bacteria (LAB): Lactobacillus delbrueckii subsp. lactis, Lactiplantibacillus plantarum, Lacticaseibacillus casei and Leuconostoc spp.
The evaluation covered a broad range of indicators needed for developing food ingredients, including rheological behaviour, water-holding capacity, protein structure, volatile compound composition, allergenicity, antioxidant capacity, (poly)phenol profile and biopreservation effects. All four strains strengthened the dough structure, but the pattern of change differed by strain. Protein content was maintained while allergenicity decreased to a moderate level, and total phenol content and antioxidant capacity increased. Volatile and phenolic composition changed in a strain-dependent way, and a spoilage-inhibiting effect was also observed.
Significance
Fermentation of plant protein ingredients has been studied to improve digestibility and flavour. This study showed, within a single experimental system, that the choice of strain leaves different marks on texture, functionality and preservation. It could provide basic data for combining strain-specific traits to design fermented ingredients for a given purpose.
However, this is a laboratory-scale study, and the reduction in allergenicity is based on in vitro evaluation. It does not show safety in people with actual allergies or health effects after eating it, and industrial-scale processing and changes during storage need separate verification.
- Fermented with each of 4 lactic acid bacteria; texture, protein, volatile compounds, allergenicity and antioxidant capacity evaluated together
- All strains strengthened dough structure, moderately reduced allergenicity and increased phenols and antioxidant capacity
- Changes in volatile compounds and phenols were strain-dependent, and a biopreservation effect was also observed
Limitations A laboratory-scale in vitro study. The reduction in allergenicity is an in vitro result and does not show safety or health effects in people.
Original research
- Alinovi M, Prandi B, Cirlini M, Agulló V, et al. · University of Parma (Italy). Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development. Food Chemistry. DOI: 10.1016/j.foodchem.2026.151557
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