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

Table 1

The TPA of four samples of fermented milk.

Samples	Firmness (g)	Consistency (g·s)	Cohesion	Viscosity index (g·s)
CP	28.34 ± 0.06^c	425.01 ± 1.89^a	0.52 ± 0.05^a	19.41 ± 0.47^a
CPB	27.13 ± 0.02^b	457.32 ± 4.13^b	0.53 ± 0.07^a	21.6 ± 1.35^b
CPY	27.58 ± 0.03^b	461.86 ± 2.37^b	0.55 ± 0.08^a	21.8 ± 0.26^b
CPBY	26.67 ± 0.01^a	488.49 ± 3.52^c	0.56 ± 0.03^a	22.35 ± 0.71^b

All the values are expressed as mean ± SD (n = 3). Different superscript lowercase letters in the same column indicate significant differences (p < 0.05). CP, chickpea fermentation milk; CPB, chickpea fermentation milk with enzyme hydrolysis; CPY, chickpea yam fermentation milk; CPBY, chickpea yam fermentation milk with enzyme hydrolysis.