# 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 chickpea-based yogurts were found to have a high water content ranging from 77.72 to 83.92% (Table 1). The highest water content (83.92%) was found in CP IIIv (Table 1). During prolonged soaking, the spontaneous fermentation process was initiated, which could have converted some of the chickpea seed ingredients into low-molecular-weight products (sugars and amino acids), which could have been more efficiently used by the bacteria and resulted in gaseous products, consequently reducing the solids content. The yogurts obtained with kefir and a probiotic inoculum contained approximately 21% dry matter, which indicates that the fermentation was less intense using these inoculants. Meanwhile, the yogurts prepared with CP and honey contained 17.62% and 16.84% dry matter, respectively. The addition of honey increases fructose and stimulates the growth of probiotic strains. Therefore, during chickpea fermentation with the addition of honey, the probiotic strains Lactobacillus casei could have grown, which resulted in a lower dry matter content in the tested chickpea yogurts [23]. On the other hand, honey can inhibit the activity of lactic acid bacteria. This can reduce the acidity of the yogurt and prolong the fermentation process [24]. According to [PERSON]'s research, a 5% addition of chickpea flour increased the solids content of yogurt by 3% compared with yogurt without chickpea flour, which confirmed the conversion of some of the chickpea ingredients into gaseous products during fermentation [25]. [PERSON] et al. [26] showed that yogurt made with skimmed milk powder and added starch contains about 14% solids. Therefore, the yogurt we prepared contained more significant amounts of nutrients [26]. Figure 2 shows the ash content in the freeze-dried and non-freeze-dried yogurts. The ash content in liquid yogurts was in the range from 0.37 to 0.54 g/100 g for CP IIIv and CP IIIv, respectively. The lower content of ash in CP IIIv, which was soaked for 3 days, may indicate the lower solubility of ash in organic and inorganic form in water after soaking before inoculation [27]. Consequently, the ash was separated with okara. The addition of 1 or 2% honey to CP IIIv did not show any statistically significant differences, amounting to approx. 0.50 g/100 g (\(p\geq 0.05\)). The freeze-dried yogurts showed the highest ash content for CP IIIv1%H (2.91%) and CP IIIv2%H (2.82%) (Figure 2). The lowest ash content was shown by CP IIIk (2.16%). A study by [PERSON] et al. [28] used chickpea milk with the addition of various stabilizers, e.g., locust bean gum or corn starch; the obtained chickpea yogurts contained from 0.12 to 0.25% ash. This shows that our preparation method for the liquid yogurt resulted in an approximately 2 times higher total ash content than that without the use of thickeners [29; 30]. Table 2 shows the protein content of the liquid and freeze-dried yogurt. The chickpea is a legume rich in protein. Depending on variety, it contains 17-22% protein. The degree of protein extraction from a chickpea depends on the extraction method used. Extraction can be carried out both dry and wet. Chickpea proteins mainly consist of globulin (approx. 56 g/100 g), mainly metabolic and enzymatic proteins. Glutelins