# Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
## 3 Results and Discussion
### Evaluation of Total Polyphenol Content and Antioxidant Potential
\begin{table}
\begin{tabular}{c c c} \hline
**Sample** & **Total Polyphenol Content of** & **Total Polyphenol Content of** \\
**Freeze-Dried Yogurt** & **Liquid Yogurt** \\
**[GAE mg/100 g]** & **[GAE mg/100 g]** \\ \hline CP Iv & 472.32 \(\pm\) 0.55 \({}^{\text{b}}\) & 105.08 \(\pm\) 0.75 \({}^{\text{b}}\) \\ CP IIv & 465.12 \(\pm\) 0.39 \({}^{\text{b}}\) & 101.63 \(\pm\) 0.84 \({}^{\text{a}}\) \\ CP IIIv & 451.11 \(\pm\) 0.45 \({}^{\text{a}}\) & 99.60 \(\pm\) 0.89 \({}^{\text{a}}\) \\ CP IIIk & 419.35 \(\pm\) 0.25 \({}^{\text{c}}\) & 114.53 \(\pm\) 0.67 \({}^{\text{c}}\) \\ CP IIIv & 422.22 \(\pm\) 0.45 \({}^{\text{c}}\) & 115.81 \(\pm\) 0.49 \({}^{\text{c}}\) \\ CP IIIv1\%H & 518.59 \(\pm\) 0.87 \({}^{\text{d}}\) & 139.77 \(\pm\) 0.85 \({}^{\text{d}}\) \\ CP III v2\%H & 555.48 \(\pm\) 0.93 \({}^{\text{d}}\) & 148.52 \(\pm\) 0.79 \({}^{\text{d}}\) \\ \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 7: Total polyphenol content in chickpea yogurts. 4 times higher than that in the liquid yogurt. The longer was the chickpea soaking process, the lower the polyphenol content, which may have been the result of partial enzymatic and non-enzymatic oxidation. The addition of honey enriched the chickpea yogurt with polyphenic compounds derived from linden nectar. In a study by [PERSON] et al. [42], it was shown that the addition of chickpea flour to yogurt allowed the researchers to obtain a total polyphenol content in the range of 340-562 mg GAE/100 g. During fermentation, an additional source of antioxidants may be the metabolic activity of microorganisms. Additionally, the fermentation process affects the release of flavonoid compounds. The high contents of polyphenols in the CP IIIv1%H and CP III v2%H samples did not result in their high antioxidant potential (Table 7 and Figure 3). The freeze-dried yogurts showed an antioxidant potential from 2.61 to 4.32 umol TE/g, as measured by the DPPH radical scavenging efficiency, and from 3.11 to 48.33 umol TE/g, as measured using the FRAP method, for CP III v2%H and CP IIIv, respectively. A similar trend was observed for the liquid yogurt. The correlation between the contents of polyphenols and antioxidants in the liquid yogurts was 0.43 according to the DPPH method and 0.12 according to the FRAP method. In the case of the freeze-dried yogurt, it was 0.35 as measured with the DPPH method and 0.62 as measured with the FRAP method. However, the correlation between the FRAP and DPPH methods was high at 0.87 for the freeze-dried yogurt and 0.60 for the liquid yogurt. Antioxidant activity is related to the content of polyphenols, some organic acids such as ascorbic acid, vitamins, amino acids, and proteins. On the other hand, phenolic compounds can demonstrate activity as hydrogen donors with reducing properties that can be observed with the ORAC (ang. oxygen radical absorbance capacity) or TRAP (ang. total radical trapping antioxidant parameter) methods [42].