Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.

The present study investigates the hypothesis that green plantain peel (GPP) could be used as a functional ingredient to enrich fermented milk, thus improving its nutritional profile and bioactive content. The objective of the present study was to develop a fermented milk product with added GPP and to evaluate its physical–chemical, technological, microbiological, and sensory characteristics, as well as the bioaccessibility of bioactive compounds after in vitro digestion (INFOGEST). The methodological strategy involved the formulation of four treatments: one control (Fermented Milk Control, FMC) and three with different concentrations of cooked plantain peel (5%—FM5, 10%—FM10, and 20%—FM20). The results demonstrated that the incorporation of peel had a significant impact on the technological properties, resulting in increased syneresis and color change. In contrast, pH and acidity were more influenced by storage duration. Lactic acid bacteria demonstrated viability at probiotic concentrations (≥10⁶ CFU/mL) for a duration of up to 11 days. The incorporation of GPP resulted in a substantial increase in the phenolic compound content and antioxidant activity of the product, with the FM20 treatment showing the highest antioxidant activity (DPPH: 1555 ± 16 µmol TE/mL, ABTS: 576 ± 29 µmol TE/mL, FRAP: 2427 ± 58 µmol Fe²⁺/mL) compared to FMC. Sensory analysis revealed that texture and color were the most influential attributes, with formulations FM5 and FM10 being the most accepted, as indicated by an acceptability index above 82%. The simulated in vitro digestion led to an increase in the measurable phenolic content and a corresponding enhancement of antioxidant activity. This suggests that the digestive process enhances the release of these compounds from the food matrix, thereby increasing their bioaccessibility.

Kefir is a fermented dairy product that can be prepared through microbial fermentation using kefir grains. These grains consist of a symbiotic community of bacteria and yeasts that influence the chemical composition, texture, and sensory characteristics of fermented milk. The incorporation of fruit by-products during fermentation has been explored as a strategy to enhance the functional quality of kefir-based beverages. Among them, plantain ( Musa paradisiaca ) by-products represent a promising source of bioactive compounds with antioxidant potential and significant amounts of dietary fiber. This study aimed to optimize the fermentation conditions of milk kefir enriched with green plantain peel using response surface methodology and evaluate the microbial viability of the optimized beverage during 21 days of storage. Fermentation parameters were established through preliminary tests, employing UHT milk, sugar (8%), kefir grains, and green plantain peel, fermented for 4 h at 25 °C, using a central composite rotational design (CCRD). The CCRD included two independent variables (X1: green plantain peel 10%−30.0% and X ₂ : Kefir grains, 5%−20%). The optimized formulation, containing 20% green plantain peel and 10% kefir grains, showed increased protein content and reduced carbohydrate levels compared to the control beverage. Although higher inoculum levels did not significantly enhance bioactive compound content, this was likely due to microbial utilization of these metabolites. Lactic acid bacteria (LAB) counts increased over storage, reaching ~104 CFU ml ⁻¹ after 21 days, demonstrating the stability of the core kefir microbiota. Sensory evaluation indicated an overall acceptability index of 81.29%. In conclusion, the enrichment of milk kefir with green plantain peel resulted in a nutritionally improved and sensorially accepted beverage, characterized by higher protein density and lower carbohydrate content. These findings highlight the potential of plantain peel as a functional ingredient for the development of enhanced fermented dairy products.