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Introduction: Wastewater Generation

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Upcycling Legume Water: from wastewater to food ingredients

Abstract

Legumes contain abundant amounts of protein, dietary fibre, oligosaccharides, minerals, vitamins and phytochemicals. However, antinutrients are present and crystalline starch is poorly digestible. Soaking, boiling, steaming and canning are common processes used to reduce antinutrients and deliver organoleptic quality. Nonetheless, legume processing produces large volumes of wastewater and causes significant nutrient loss. Soaking was shown to mainly impact oligosaccharides, resulting in 50–75% loss. Protein, dietary fibre, vitamins and phytochemicals were lost as well. Boiling caused drastic losses of oligosaccharides (60–85%), as well as fibre, vitamins and phytochemicals. Steaming reduced protein content of various pulses by 1–5%. Canning mainly impacted the vitamin content (losses of 46–65%), in addition to dietary fibre and oligosaccharides. Some of these changes might be the result of thermal degradation, while others might indicate leaching in the processing water. Therefore, this chapter discuss the generation of wastewater during legume processing and its nutritional potential.

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Acknowledgments

The completion of this book chapter was made possible thanks to the funding allocated to the taught Master course “FOOD 698 – Research Essay” by Lincoln University.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand

    Silu Liu & Luca Serventi

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  1. Silu Liu
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  2. Luca Serventi
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Correspondence to Luca Serventi .

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Liu, S., Serventi, L. (2020). Introduction: Wastewater Generation. In: Upcycling Legume Water: from wastewater to food ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-42468-8_2

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