# 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  
The chickpea is a rich source of isoflav. The main ones are biochanin A, formonentin, genistein and calicosin. Isoflavones are the main components responsible for the antioxidant properties of chickpeas [40]. [PERSON] et al. [41] identified 29 phenolic compounds in these legume seeds. Regardless of variety, gallic, _p_-hydroxybenzoic, and singninic acid and their hexosides, as well as flavonoids such as catechin and catechin pentosides, occur in chickpeas alongside isoflaves [41]. Table 7 shows the total polyphenol content of the chickpea yogurts. In the freeze-dried chickpea yogurts, the total polyphenol content ranged from 419.35 to 555.48 g/100 g for CP IIIk and CP IIIv2%H, respectively. In the case of the liquid yogurt, the total polyphenol content ranged from 114.653 to 148.52 g/100 g for the respective variants (Table 7). The total polyphenol content in the freeze-dried yogurt was about \begin{table}
\begin{tabular}{c c c c} \hline
**Sample** & **Total Fiber [\%]** & **Soluble Fiber [\%]** & **Insoluble Fiber [\%]** \\ \hline \multicolumn{4}{c}{Freeze-dried yogurt} \\ CP Iv & 22.27 \(\pm\) 0.15 \({}^{\text{b}}\) & 0.25 \(\pm\) 0.03 \({}^{\text{c}}\) & 21.77 \(\pm\) 0.05 \({}^{\text{c}}\) \\ CP IIv & 18.22 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.21 \(\pm\) 0.03 \({}^{\text{b}}\) & 18.01 \(\pm\) 0.09 \({}^{\text{b}}\) \\ CP IIIv & 18.28 \(\pm\) 0.09 \({}^{\text{a}}\) & 0.51 \(\pm\) 0.02 \({}^{\text{a}}\) & 17.77 \(\pm\) 0.15 \({}^{\text{a}}\) \\ CP IIIk & 16.08 \(\pm\) 0.19 \({}^{\text{c}}\) & 0.19 \(\pm\) 0.02 \({}^{\text{d}}\) & 15.89 \(\pm\) 0.10 \({}^{\text{d}}\) \\ CP IIIv & 16.08 \(\pm\) 0.10 \({}^{\text{c}}\) & 0.20 \(\pm\) 0.03 \({}^{\text{b}}\) & 15.88 \(\pm\) 0.09 \({}^{\text{d}}\) \\ CP IIIv1\%H & 20.48 \(\pm\) 0.05 \({}^{\text{b}}\) & 0.24 \(\pm\) 0.05 \({}^{\text{c}}\) & 20.24 \(\pm\) 0.15 \({}^{\text{c}}\) \\ CP III v2\%H & 16.79 \(\pm\) 0.09 \({}^{\text{c}}\) & 0.12 \(\pm\) 0.01 \({}^{\text{e}}\) & 16.67 \(\pm\) 0.05 \({}^{\text{a}}\) \\ \multicolumn{4}{c}{Liquid yogurt} \\ CP Iv & 4.58 \(\pm\) 0.09 \({}^{\text{e}}\) & 0.09 \(\pm\) 0.01 \({}^{\text{f}}\) & 4.49 \(\pm\) 0.15 \({}^{\text{f}}\) \\ CP IIv & 4.59 \(\pm\) 0.15 \({}^{\text{e}}\) & 0.14 \(\pm\) 0.02 \({}^{\text{e}}\) & 4.45 \(\pm\) 0.35 \({}^{\text{f}}\) \\ CP IIIv & 2.94 \(\pm\) 0.05 \({}^{\text{d}}\) & 0.06 \(\pm\) 0.01 \({}^{\text{f}}\) & 2.88 \(\pm\) 0.09 \({}^{\text{e}}\) \\ CP IIIk & 3.50 \(\pm\) 0.10 \({}^{\text{f}}\) & 0.18 \(\pm\) 0.02 \({}^{\text{d}}\) & 3.33 \(\pm\) 0.09 \({}^{\text{g}}\) \\ CP IIIv & 3.51 \(\pm\) 0.05 \({}^{\text{f}}\) & 0.39 \(\pm\) 0.02 \({}^{\text{g}}\) & 3.12 \(\pm\) 0.15 \({}^{\text{g}}\) \\ CP IIIv1\%H & 3.45 \(\pm\) 0.06 \({}^{\text{f}}\) & 0.28 \(\pm\) 0.03 \({}^{\text{c}}\) & 3.17 \(\pm\) 0.10 \({}^{\text{g}}\) \\ CP III v2\%H & 2.96 \(\pm\) 0.03 \({}^{\text{d}}\) & 0.21 \(\pm\) 0.05 \({}^{\text{b}}\) & 2.75 \(\pm\) 0.05 \({}^{\text{e}}\) \\ \hline \end{tabular} Values are expressed as mean value \(\pm\) SD; \(n\) = 3; values with the same superscript letter (a–g) along the same row are not significantly different (\(p\) > 0.05).  
\end{table} 
Table 6: Fiber contents in chickpea yogurts.