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© 2020

Upcycling Legume Water: from wastewater to food ingredients

Book

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Paramjot Kaur, Luca Serventi
    Pages 1-12
  3. Silu Liu, Luca Serventi
    Pages 13-25
  4. Luca Serventi
    Pages 27-39
  5. Luca Serventi, Congyi Gao, Wendian Chang, Yaying Luo, Mingyu Chen, Venkata Chelikani
    Pages 41-54
  6. Luca Serventi, Jingnan Zhu, Hoi Tung Chiu, Mingyu Chen, Neha Nair, Jiaying Lin et al.
    Pages 55-72
  7. Luca Serventi
    Pages 73-85
  8. Luca Serventi, Congyi Gao, Mingyu Chen, Venkata Chelikani
    Pages 87-103
  9. Luca Serventi, Yiding Yang, Yaqi Bian
    Pages 105-120
  10. Dan Xiong, Congyi Gao, Luca Serventi, Yuxin Cai, Yaqi Bian
    Pages 121-137
  11. Luca Serventi, Lirisha Vinola Dsouza
    Pages 139-153
  12. Yanyu Zhang, Luca Serventi
    Pages 155-167
  13. Back Matter
    Pages 169-174

About this book

Introduction

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. 

 

Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed.

 

In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste. 

Keywords

Legumes Food Sustainibility Food Texture Food Waste Management Recycled Food Ingredients

Authors and affiliations

  1. 1.Faculty of Agriculture and Life SciencesLincoln UniversityChristchurchNew Zealand

About the authors

Dr. Luca Serventi is a Lecturer of Food Innovation in the Department of Wine, Food and Molecular Biosciences at Lincoln University in Christchurch, New Zealand. He is the leader of the Bachelor degree of Food Science. His research proposes sustainable solutions to develop texturizers and health-promoting ingredients while guaranteeing water security.

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods