Aquafaba: Nutritional Significance for Vegans. A Way towards Environmental Sustainability

Abstract

Chickpea also known as “garbanzo bean” is a versatile legume, consumed all over the world. Other than beingconsumed as a whole legume, chickpeas and other legumes are mostly commercialized in brine or sugarsolution. This solution more commonly known as aquafaba can form stabilized emulsions owing to its uniquecharacteristics and composition. The aim of this review is to give an overview of the nutritional and functionalproperties of aquafaba along with its environmental sustainability. This wastewater is an opulent source ofproteins, carbohydrates (insoluble & soluble), minerals and other bioactive substances especially, tannins,saponins, phenolic compounds and oligosaccharides. Over the past years the food industry has shownincreased interest in product properties and functions. Studies done in this regard suggested its utilization invarious bakery products like cakes, cakes, mousse, meringues, and vegan-based mayonnaise. While using itmay be a great alternative for vegans and people with egg allergies but research regarding its use andenvironmental sustainability is needed before further large-scale production of these products is conducted.