Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

- A novel SSF with Cordyceps militaris was used to produce fermented chickpeas.
- SSF improved the physicochemical and functional properties of chickpea flours.
- Proteins of chickpeas were hydrolysed to lower molecular mass during SSF.
- Fermented chickpeas showed significant ACE inhibitory activity.

In the present study, Cordyceps militaris SN-18, a medicinal and edible mushroom generally recognized as safe (GRAS) filamentous fungus was used to ferment chickpeas by solid state fermentation (SSF). The main objective of this study was conducted to investigate the effects of SSF on protein composition of chickpea flour, as well as the subsequent effect on proximate composition, physicochemical and functional properties. Results showed that SSF increased the contents of the crude protein, true protein and essential amino acids, and SDS-PAGE demonstrated that proteins of fermented chickpeas were mainly composed of molecules of lower molecular mass compared to the non-fermented chickpeas. Fermented chickpea flours showed higher water absorption index, in vitro protein digestibility, and SSF improved water holding capacity, fat absorption capacity and emulsifying properties of chickpea flours. Additionally, fermented chickpea extracts demonstrated significant angiotensin I-converting enzyme (ACE) inhibitory activity. Thus, the study indicated that C. militaris fermentation improved the physicochemical and functional properties of chickpeas and it has great potential to design new nutritious food products and food formulations using C. militaris fermented chickpeas.