Chickpeas' and Lentils' Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria.

ABSTRACT: Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided

SUBMITTER: Martins GN 

PROVIDER: S-EPMC10297098 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature