Abstract
The aim of this work was to investigate the composition, antioxidant potential and microbial content of chickpea (Cicer arietinum) steep liquor (CSL) during a submerged fermentation. Chickpea seeds (250 g) were soaked in boiled distilled water (1:2, w/v) for 24 h at 37 °C then filtered and freeze-dried to obtain 8.2 g of CSL. Lysine was the main amino acid accounted for 77.0 % of total free amino acids followed by serine (6.49 %). The results of total amino acids found in CSL indicated that arginine was the main amino acid accounted for 24.0 % of total amino acids followed by tyrosine (20.0 %). Total carbohydrate in the freeze-dried CSL was 1.47 %, wherein reducing sugar was 1.25 % of total carbohydrates. Levels of nicotinic acid, pyridoxine, thiamin, riboflavin, folic acid, and vitamin B12 were 14.3, 3.14, 24.2, 1.11, 0.59 and 24.5 mg/100 mg CSL, respectively. CSL exhibited antioxidant activity (AA) wherein AA was increased with increasing the fermentation time. After 24 h of fermentation, AA of CSL reached 77.0 % while tertiary butyl hydroquinone exhibited 82.0 %. Twenty-five Bacilli isolates were separated from freeze-dried CSL on nutrient broth medium. CSL might be used as an alternative to yeast extract for syngas fermentation because it is rich in nutrients and cheaper compared to yeast extract.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
