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

Table 2

The color features of four samples of fermented milk.

Samples	Color characteristic value
	L^∗	a^∗	b^∗
CP	83.05 ± 0.08^a	−2.81 ± 0.05^a	10.63 ± 0.12^b
CPB	85.36 ± 0.12^b	−3.26 ± 0.18^b	10.27 ± 0.07^b
CPY	86.90 ± 0.26^c	−2.72 ± 0.03^a	9.12 ± 0.35^a
CPBY	86.52 ± 0.53^c	−3.23 ± 0.06^b	9.08 ± 0.16^a

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.