Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation

Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation

ABSTRACT Bioconversion processes represent sustainable, environmentally friendly, and cost‐effective tools to improve the nutritional quality, bioactivity, and technological properties of agri‐food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg‐replacer ingredient in variou...

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Main Authors: Rosa Colucci Cante, Federica Nigro, Giulia Lentini, Francesca Passannanti, Marianna Gallo, Francesca Mauriello, Andrea Luigi Budelli, Roberto Nigro
Format: Article
Language:English
Published: Wiley 2025-03-01
Series:Legume Science
Subjects:
aquafaba
fermentation
functional properties
probiotics
waste management
Online Access:https://doi.org/10.1002/leg3.70018
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https://doi.org/10.1002/leg3.70018

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