Chickpea also known as “garbanzo bean” is a versatile legume, consumed all over the world. Other than being consumed as a whole legume, chickpeas and other legumes are mostly commercialized in brine or sugar solution. This solution more commonly known as aquafaba can form stabilized emulsions owing to its unique characteristics and composition. The aim of this review is to give an overview of the nutritional and functional properties of aquafaba along with its environmental sustainability. This wastewater is an opulent source of proteins, carbohydrates (insoluble & soluble), minerals and other bioactive substances especially, tannins, saponins, phenolic compounds and oligosaccharides. Over the past years the food industry has shown increased interest in product properties and functions. Studies done in this regard suggested its utilization in various bakery products like cakes, cakes, mousse, meringues, and vegan-based mayonnaise. While using it may be a great alternative for vegans and people with egg allergies but research regarding its use and environmental sustainability is needed before further large-scale production of these products is conducted.
Keywords: Aquafaba, Chickpeas, Egg Allergies, Environmental Sustainability, Vegan Food Products.
How to cite this: Intikhab A. Aquafaba: Nutritional Significance for Vegans. A Way towards Environmental Sustainability. Life and Science. 2023; 4(1): 75-81. doi: http://doi.org/10.37185/LnS.1.1.266Read PDF
Life and Science is recognized by Higher Education Commission (HEC), Islamabad, Pakistan in Category “Y”
All the articles published in Life and Science are licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License