# Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
## 3 Results and Discussion
### Nutritional Value of Chickpeas-Based Yogurts
yogurt is 3-5 g/100 g, while in Greek yogurt, it is about 6 g/100 g. Regarding yogurts and milk, our developed yogurt is a good alternative for vegans, vegetarians, or people who do not eat cow's milk protein. However, the developed yogurt contains less protein compared with meat, fish, cheese, and nuts [31]. We can assume that our method of pretreating chickpeas by using moderate temperatures favorably modified the yogurts as a protein source. Their high protein contents make them valued products for people consuming a diet based on a higher protein share. Chickpea yogurt may also be a beneficial component of the diets of elderly people who suffer from lower protein absorption and convalescents who have a higher average requirement for this component. Meat products have a higher average protein digestibility (about 62%) than plant products (about 47%). However, the quality of proteins mainly depends on the quality of the raw material and the culinary process [32]. Additionally, drinking yogurt is easier for older people than eating a piece of meat. Additionally, the use of the fermentation of plant products increases protein digestibility [33]. Table 3 presents the contents of free amino acids in the chickpea yogurts. The contents of free amino acids showed a similar tendency to the protein concentration. In the samples of freeze-dried and liquid yogurt, the lowest content was observed in the variants prepared with honey, amounting to 0.14 and 0.16 g/100 g for freeze-dried products and 0.02 and 0.03 g/100 g for liquid products (Table 3). A study by [PERSON] et al. [34] showed that unfermented chickpea milk contains a higher concentration of free amino acids than fermented chickpea milk, which is related to the rapid utilization of free amino acids by bacteria during fermentation. Unfermented chickpea milk was found to contain 0.43-0.79 g/100 g of free amino acids [34]. Our methods of producing yogurts resulted in relatively high contents of these compounds. During fermentation, reductions in the contents of tyrosine, arginine, alanine are mostly observed, while glutamic acid is converted into the neurotransmitter \(\gamma\)-amino butyric acid, which is synthesized by lactic acid bacteria. On the other hand, amino acids such as tyrosine and histamine can be further converted into volatile compounds [34]. Table 4 shows the fat contents of different variants of chickpea yogurt. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Fat Content of Freeze-Dried** & **Fat Content of Liquid** \\  & **Yogurt [g/100 g]** & **Yogurt [g/100 g]** \\ \hline CP Iv & 26.10 \(\pm\) 0.06 c & 5.33 \(\pm\) 0.05 b \\ CP IIv & 23.20 \(\pm\) 0.12 b & 5.17 \(\pm\) 0.05 b \\ CP IIlv & 17.10 \(\pm\) 0.33 a & 2.75 \(\pm\) 0.01 a \\ CP IIlk & 19.87 \(\pm\) 0.05 d & 4.33 \(\pm\) 0.02 c \\ CP IIlv & 19.57 \(\pm\) 0.03 d & 4.27 \(\pm\) 0.03 c \\ CP IIIv\({}^{\circ}\)H & 15.30 \(\pm\) 0.03 e & 2.26 \(\pm\) 0.01 d \\ CP III v2\({}^{\circ}\)H & 12.60 \(\pm\) 0.02 f & 1.89 \(\pm\) 0.01 d \\ \hline \hline \end{tabular} Values are expressed as mean value \(\pm\) SD; \(n=3\); values with the same superscript letter (a–d) along the same row are not significantly different (\(p>0.05\)).  
\end{table} 
Table 4: Fat content in 100 g of freeze-dried or liquid chickpea yogurts. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Free Amino Acid Content of** & **Free Amino Acid Content of** \\  & **Freeze-Dried Yogurt [g/100 g]** & **Liquid Yogurt [g/100 g]** \\ \hline CP Iv & 0.21 \(\pm\) 0.01 a  & 0.04 \(\pm\) 0.00 a  \\ CP IIv & 0.23 \(\pm\) 0.02 b  & 0.05 \(\pm\) 0.01 b  \\ CP IIlv & 0.22 \(\pm\) 0.01 c  & 0.05 \(\pm\) 0.01 b  \\ CP IIIv & 0.20 \(\pm\) 0.02 a  & 0.04 \(\pm\) 0.00 a  \\ CP IIIv\({}^{\circ}\)H & 0.14 \(\pm\) 0.01 d  & 0.02 \(\pm\) 0.00 c  \\ CP IIIv \(\gamma\)2\({}^{\circ}\)H & 0.16 \(\pm\) 0.01 d  & 0.03 \(\pm\) 0.00 d  \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Free amino acid content in chickpea yogurts.