The effects of extracts that optained from different chickpea flours on several probiotic bacteria's development

In this study, 3 different chickpea flour extracts were used with the purpose of prebiotic and the results of the synbiotic effect which could be caused by the addition of these chickpea flour extracts to the same medium with Lactobacillus rhamnosus and Lactobacillus casei Shirota were evaluated. Also, protein and sugar values of chickpea flour extracts which are used with the purpose of prebiotic were determined. The same processes were also performed using inulin and fructooligosaccharide (FOS), which are frequently used as prebiotics in the food industry. The values were examined and it was evaluated whether chickpea flour extracts were a good alternative instead of inulin and FOS as a prebiotic. The results obtained by the addition of chickpea flour extracts and Lactobacillus rhamnosus to glucose-free medium; Lactobacillus rhamnosus showed the most development in the Azkan type chickpea, followed by Hasanbey and Seçkin chickpea. Considering the growth of Lactobacillus rhamnosus among the samples, the differences between chickpea flour extracts were not statistically significant (p>0.05). Control group count results obtained by adding only Lactobacillus rhamnosus to the medium were found to be lower than adding chickpea. The results of control group count was higher than by using FOS and inulin as a prebiotic. It was determined that the extracts obtained from all chickpeas showed prebiotic effects on the development of Lactobacillus rhamnosus. In the results obtained by adding chickpea samples and Lactobacillus casei Shirota probiotic bacteria to glucose-free medium; Lactobacillus casei Shirota showed the most growth in Hasanbey type chickpea flour extract, followed by extracts from Seçkin and Azkan chickpea species. Control group count result obtained by adding L. casei Shirota to the medium was found higher than the results obtained using prebiotics and chickpeas. Among the examples, Lactobacillus casei Shirota counting results were not statistically significant (p>0.05). It was determined that the extracts obtained from all chickpea varieties did not show prebiotic effect on Lactobacillus casei Shirota growth. According to protein determination results which is made by Kjeldahl method, the highest protein value was found in Seçkin chickpea comparing to other chickpeas, followed by Azkan and Hasanbey. Protein values of samples were found to be statistically significant (p<0.05). In sugar determination which made by phenol-sulfuric acid method, while the highest value was found in FOS and in Azkan comparing to other chickpeas, followed by Hasanbey and Seçkin. Sugar values of samples were found to be statistically significant (p<0.05).