Functional properties and flavor of fermented germinated brown rice-chickpea beverage with Lactobacillus plantarum

This study developed a fermented beverage from germinated brown rice and chickpea using Lactobacillus plantarum . The results showed that the 36 h-fermented product exhibited strong antioxidant capacity (DPPH: 81.16 %; ABTS: 76.37 %; FRAP: 3.44 μmol/L) and significant inhibitory effects on α-amylase (69.94 %) and α-glucosidase (70.84 %), highlighting its potential antidiabetic properties. Although simulated in vitro digestion led to a reduction in biological activities of FGCB, its substantial antioxidant and antidiabetic activities were retained. Importantly, fermentation converted undesirable off-flavor-producing aldehydes into alcohols, ketones, and organic acids, among which 3-hydroxy-2-butanone, 1-hexanol, and 1-butanol were identified as key contributors to the distinctive flavor of FGCB. This study lays a foundation for the development and industrial production of new-type high-quality fermented beverages.