Pulse waters

Abstract

Food ingredients are often expensive due to tight supply chain and market fluctuations. Moreover, consumers are demanding more plant based foods and sustainable supply. Management of legume processing waters could lead to the development of sustainable, plant-based food ingredients. The waters obtained from five legumes (garbanzo chickpeas, haricot beans, soybeans, split yellow peas and whole green lentils) were tested for nutritional composition, physicochemical properties and food applications. Various amount of carbohydrates were quantified in the legume waters, as well as protein, ash and phytochemicals. Activities observed ranged from foaming to emulsifying and gelling. Legume waters were used to enhance the texture of sweet and savoury applications. Each legume resulted in water of different composition and functional properties, with promising improvements of food quality. Legume processing waters can be valuable, low-cost functional ingredients.