Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.

The growing global demand for dietary protein calls for alternative sources. Chickpeas (Cicer arietinum L.) are a source of proteins and bioactive compounds, but their digestibility is limited by antinutritional factors and raffinose-family oligosaccharides (RFOs). Fermentation with lactic acid bacteria (LAB) can improve nutritional quality by enhancing protein bioavailability, reducing antinutritional compounds, and boosting antioxidant activity. However, at the top of our knowledge, no information is present regarding the impact of yeasts. This study assessed how different yeasts and LAB affect chickpea flour properties. Microbial growth, soluble protein and peptide content, sugar composition, phytate levels, antioxidant and prebiotic activity, and volatile molecule profiles were analyzed. Addition of the tested microorganisms reduced high-molecular-weight proteins into peptides and reduced RFOs in a strain-dependent fashion, particularly with Lacticaseibacillus paracasei L and Saccharomyces cerevisiae FB2. Instead, samples with Debaryomyces hansenii Y15A and Y17A promoted probiotic growth during early incubation stages. Volatilome analysis revealed modified aroma profiles, with aldehydes and esters reaching values below the limit of detection in specific samples. LAB-fermented samples showed the highest antioxidant activity, while yeast-fermented samples, particularly with D. hansenii Y15A, significantly lowered phytic acid levels (up to 0.82 g/100 g). These results demonstrate that yeasts can also enhance the nutritional and biofunctional properties of chickpea flour, making it a promising ingredient for high-protein functional foods.