Table 2 Yield, soluble protein, and chemical composition of fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF)

Source	Yield1 (%, d.b)	CWSP2 (%, d.b)	Reducing sugar3 (%, d.b)	Total starch (%, d.b)	Crude protein (%, d.b)

FMFP	89.4±1.9^a	4.3±0.0^a	7.7±0.1^b	12.0±0.2^b	69.3±0.0^a
FMCF	92.0±3.9^a	1.4±0.0^b	10.5±0.3^a	21.4±0.4^a	68.9±0.0^a

Mean value of three replicate measurements; values sharing the lowercase letters within columns are not significantly different at p<0.05.
Defined as the percentage ratio of the dry weight of the fermented to the untreated plant proteins.
Cold water-soluble protein; the CWSP content of UTFP and UTCF was 7.6% (±0.0) and 0.5% (±0.0), respectively.
The reducing sugar content of UTFP and UTCF was 5.3% (±0.1) and 5.1% (±0.1), respectively.