Obtention of chickpea extract fermented (Cicer arietinum L.) for use as a milky extensor

Chickpea (Cicer arietinum L) is cultivated in the North part of Mexico and it is considered a good source of vegetal protein of low cost (20% average) , nevertheless, the 80% used for the exportation and only the 20% less was used for animal feeding. The main objective in this study is to obtain a fe rmented chickpea extract for using in dairy extensor. Chickpea water absort ion kinetics were carried out in e temperature conditions:while the conditi ons were established, chickpea was grounded and fermented in differents amo unts with its natural flora, L. casei, L. plantarum and a mixture culture o f both microorganism in logaritmic phase. The results showed that the prese nce of microorganism of chickpea natural flora interferes during the fermen tation, so before the inoculation it was necesary treat the chickpea extrac t (CE) termically in a dilution 1:4 during 20 min at 7.7 kg/cm2 of pressure . The use of a mixture culture of 5% of L. casei and 5% L. plantarum inocul ated in MRS broth was used to decrease fermentation time. Its edition in lo garithmic phase to the sterile chickpea extract increased the lactic acid p roduction and decreased the pH value in 6 h which was less time that one ob tained with each of lactobacillus. The fermented extract obtained finally, presented similar sensory characteristics to the ones of dairy products. Th erefore, chickpea is a good alternative as a extensor for this kind of prod ucts.