# Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
## 3 Results and Discussion
### Nutritional Value of Chickpeas-Based Yogurts
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Sample** & **Dry Matter Content [\%]** & **Water Content [\%]** \\ \hline CP Iv & 22.29 \(\pm\) 0.10 \({}^{\text{b}}\) & 77.72 \(\pm\) 0.15 \({}^{\text{b}}\) \\ CP Iv & 20.42 \(\pm\) 0.15 \({}^{\text{c}}\) & 79.59 \(\pm\) 0.45 \({}^{\text{c}}\) \\ CP IIIv & 16.09 \(\pm\) 0.15 \({}^{\text{a}}\) & 83.92 \(\pm\) 0.33 \({}^{\text{a}}\) \\ CP IIIk & 21.78 \(\pm\) 0.05 \({}^{\text{d}}\) & 78.22 \(\pm\) 0.10 \({}^{\text{d}}\) \\ CP IIIv & 21.82 \(\pm\) 0.05 \({}^{\text{d}}\) & 78.12 \(\pm\) 0.09 \({}^{\text{d}}\) \\ CP IIIv1%H & 17.62 \(\pm\) 0.03 \({}^{\text{e}}\) & 82.38 \(\pm\) 0.11 \({}^{\text{a}}\) \\ CP III v2%H & 16.84 \(\pm\) 0.09 \({}^{\text{a}}\) & 83.16 \(\pm\) 0.25 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Values are expressed as mean value \(\pm\) SD; \(\mu\) = 3; values with the same superscript letter (a–e) along the same row are not significantly different (\(p>0.05\)).  
\end{table} 
Table 1: Analysis of dry matter in chickpea yogurts. occur in smaller amounts of approx. 18 g/100 g, and albums occur in amounts of approx. 12 g/100 g. Albumins mainly provide amino acids such as lysine, tryptophan and threonine. Prolamin occurs in the lowest amount of up to 3 g/100 g [9]. The protein concentration in the chickpea yogurts was higher than that found in the raw seeds, which confirms the proportional increase in protein content at the expense of sugars. The chickpea yogurts showed the lowest protein contents in the CP III v2%H (25.13 g/100 g) and CP III v1%H (25.78 g/100 g) variants. Slightly higher protein concentrations were found in the CP I v (26.53 g/100 g) and CP IIIy (27.24 g/100 g) yogurts. The highest protein contents were noted in the CP IIv (31.97 g/100 g), CP IIIv (33.41 g/100 g) and CP IIIk (36.25 g/100 g) variants. The liquid yogurts showed a similar tendency (Table 2). The protein content of the liquid yogurts ranged from 4.34 to 7.90 g/100 g for CP III v2%H and CP IIIk, respectively (Table 2). [PERSON] et al. [29] evaluated yogurt made with garbanzo chickpeas in comparison with soy Vogurt. The developed yogurt contained only about 1.2 g/100 g of protein, while the soy Vogurt was more rich in proteins, containing 2.1 g/100 g. The researchers found that the fermented chickpea drink showed a protein network that gave a slight gelling effect [29]. In our study, we found different levels of protein content increases depending on the processing method used, with from 4 to 7 times higher contents found in the chickpea yogurt compared with the 2 to 3 times higher contents found in soy Vogurt. [PERSON] et al. [30] designed a yogurt drink with black rice containing proteins at a level of 3.55 g/100 g [30]. The protein contents in milk and milk \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Protein Content of Freeze-Dried** & **Protein Content of Liquid** \\  & **Yogurt [g/100 g]** & **Yogurt [g/100 g]** \\ \hline CP Iv & 26.53 \(\pm\) 0.45 \({}^{\text{a}}\) & 4.57 \(\pm\) 0.05 \({}^{\text{a}}\) \\ CP IIv & 31.97 \(\pm\) 0.55 \({}^{\text{b}}\) & 6.82 \(\pm\) 0.06 \({}^{\text{b}}\) \\ CP IIIv & 33.41 \(\pm\) 0.15 \({}^{\text{b}}\) & 7.13 \(\pm\) 0.05 \({}^{\text{c}}\) \\ CP IIIk & 36.25 \(\pm\) 0.39 \({}^{\text{c}}\) & 7.90 \(\pm\) 0.03 \({}^{\text{c}}\) \\ CP IIIy & 27.24 \(\pm\) 0.35 \({}^{\text{a}}\) & 5.94 \(\pm\) 0.10 \({}^{\text{d}}\) \\ CP IIIv1%H & 25.78 \(\pm\) 0.55 \({}^{\text{a}}\) & 4.43 \(\pm\) 0.15 \({}^{\text{a}}\) \\ CP III v2%H & 25.13 \(\pm\) 0.45 \({}^{\text{a}}\) & 4.34 \(\pm\) 0.09 \({}^{\text{a}}\) \\ \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 2: Protein content in 100 g of freeze-dried or liquid yogurt. Figure 2: Ash content in chickpea yogurts. Values are expressed as mean value \(\pm\) SD; \(n=3\); values with the same superscript letter (a–e) along the same column are not significantly different (\(p>0.05\)).