# Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
## 3 Results and Discussion
### Nutritional Value of Chickpeas-Based Yogurts
The total fat content in the freeze-dried yogurt was in the range from 12.60 to 26.10 g/100 g, respectively, for CP III v2%H and CP Iv (Table 4). In the case of the CP Iv-IIIv yogurts, the fat content decreased with longer soaking before drink preparation and fermentation. However, the use of 3-day soaking accompanied by spontaneous fermentation followed by lactic acid fermentation with keir or a probiotic yogurt inoculum significantly influenced the fat content, resulting in a higher concentration of lipids (\(p<0.05\)). On the other hand, the addition of honey significantly reduced the fat content in the yogurts. In the case of the liquid yogurts, the lowest fat content was found in the yogurts with honey (1% honey--2.26 g/100 g of fat content; 2% honey--1.89 g/100 g of fat content; Table 4). The addition of honey affected the oxidation of fats, and by reducing acidity, it helped to dilute the yogurt. This is mainly due to the content of oligosaccharides found in honey [35]. In [PERSON]'s research, the fat concentration in skimmed milk yogurt was 1.20%, while in chickpze yogurts, it ranged from 1.00 to 4.75% fat [28]. In our study, we concluded that regardless of the method for obtaining chickpea yogurt, the fat content was not higher than 5.33 g/100 g. There are no available standards for fat content in plant-based yogurts. However, the Codex standard for fermented products specifies a maximum fat content for dairy yogurt of 15% [28]. Our yogurts had a lower fat content, so we can say that they could be a healthy alternative to dairy yogurts. [PERSON] et al. [36] showed that the addition of chickpeas to yogurt prepared from skimmed milk reduced the fat content by 1.3%. The addition of chickpeas improved the properties of the yogurt by increasing its water retention capacity and viscosity, as well as enriching the yogurt with protein [36]. Table 5 shows the pH and lactic acid content of the chickpea yogurts. The chickpea yogurts soaked for 1 to 3 days and fermented with the Vegurt inoculum were not significantly different in lactic acid concentration (\(p>0.05\)). However, the addition of a keir inoculum (CP IIIk) or probiotic yogurt inoculum (CP V) resulted in the higher acidification of the yogurts. The lactic acid content in the freeze-dried yogurt ranged from 0.38% to 0.77% for CP IIv and CP IIIy, respectively. In the case of the liquid yogurt, the lactic acid content ranged from 0.06 to 0.17% for CP IIIv and CP IIIy, respectively (Table 5). The higher the lactic acid content, the more pleasant the smell of the chickpea yogurt [34]. To improve the sensory properties of plant-based yogurts, lactic acid fermentation is highly desirable [34]. The low lactic acid content of chickpea yogurt is due to the low concentration of sugars in the seeds, which is about 10% compared with the approximate 30% concentration in cow's milk. The main compound that increases the lactic acid content in cow's milk is lactose, which is converted by bacteria during the incubation of yogurts [37]. Table 6 summarizes the contents of the total, soluble and insoluble fiber in the chickpea yogurt. The total dietary fiber content in the freeze-dried yogurt ranged from 16.08 to 22.27% for CP IIIk/v and CP Iv, respectively. In the liquid yogurt, the total fiber content ranged from 2.94 to 4.59% for CP IIIv and CP IIv, respectively. The dietary fiber in chickpea yogurt mostly consists of insoluble fiber. Chickpeas contain cellulose, hemicelluloses and raffinose oligosaccharides. These compounds can promote the activity of microorganisms in yogurt, as well as increase the activity of lactic acid fermentation enzymes. Dietary fiber also contributes to the