Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Figure 1

Polysaccharide contents of four samples at different fermentation times. All the values are expressed as mean ± SD (n = 3). Means with different uppercase letters indicate significant differences of the same sample at the different fermentation time (). Means with different lowercase letters indicate a significant difference of four group samples at the same fermentation time (). CP: chickpea fermentation milk; CPB: chickpea fermentation milk with enzyme hydrolysis; CPY: chickpea yam fermentation milk; CPBY: chickpea yam fermentation milk with enzyme hydrolysis.