# Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
## 1 Introduction  
It is estimated that the world population will increase to about 10 billion by 2050. This will increase the demand for food, especially high-protein foods [1]. At the same time, food production must meet the needs of sustainable development that include biodiversity and combating climate changes and greenhouse gas emissions [1; 2; 3]. Switching agriculture to plant production is an important direction to reduce some of the unfavorable effects of food acquisition [2]. Plant-based products are increasingly chosen by aware consumers concerned about the condition of the environment. This choice may also be related to vegetarian, vegan, and low-calorie dietary needs; intolerance to milk sugar and protein; or concern for the treatment of farm animals [2; 4]. One of the most frequently chosen plant-based products is plant yogurt. However, most plant-based yogurts available on the market are characterized by a low consumer acceptability [5]. This is due to the lack of a smooth consistency, high noticeable acidity and beam flavor [6]. This study proposes the use of chickpeas as a base for plant-based yogurt with high nutritional value.  
The chickpea (_Cicer arietinum_ L.) (CP) is one of the most commonly consumed legumes and the third most abundantly grown [7]. CP contains 18-29% protein, 4-7% lipids and 50-60% starch. In comparison with soy, CP protein shows a balance in the composition of essential amino acids such as isoleucine, lysine, aromatic amino acids, and tryptophan; high bioavailability; and low allergenicity. The increasing incidence of lactose intolerance and soy allergy, as well as the trends of flexitarianism, vegetarianism and veganism in response to growing environmental awareness and concerns about animal welfare and the products used in their breeding and feed production, have caused an increasing interest in chickpeas, e.g., for the production of milk-like drinks. CP is known as a traditional Uyghur herb and a drug in China that has been used to prevent hyperlipidemia, diabetes, cancer, and osteoporosis [8; 9].  
CP contains several polyphenic compounds. Unlike soybeans, which mainly contain genistein and diadzein, isoflavenes in chickpeas occur in the form of methoxy derivatives, with biochanin A and formononentin showing better bioavailability [10; 11]. The total content of dietary fiber (DF) in chickpeas amounts to 18-22 g/100 g, mainly in the form of hemicelluloses, in which the monomers are arabinose, rhamnose, glucose and xylose. DF in the digestive tract undergoes fermentation, which supports the growth of intestinal LAB, including probiotics. DF fermentation enables the production of SCFA, including butyric acid, which inhibits neoplastic cells proliferation and induces their apoptosis that reduces the risk of colorectal cancer [12; 13; 14]. CP is also a significant source of minerals, vitamins and phytosterols [15; 16].  
The aim of this study was to develop a chickpea-based yogurt with high nutritional and health-promoting value.  
In this work, the composition and functional properties of different variants of CP-based drink were determined.