Physicochemical, microstructural, and functional properties of Cicer arietinum okara flour–a chickpea beverage by‐product

Abstract

SummaryThis study investigated the physicochemical, microscopical, and functional properties of chickpea (Cicer arietinum) okara flours. The flours were prepared from chickpea okara obtained as a by‐product following the preparation of chickpea beverages using conventional, microwave, and ultrasound processing. The assessment of the okara flours focused on evaluating the influence of the processing methods on their physicochemical, functional, and microstructural characteristics. Through comprehensive analyses, the study examined how the different processing techniques affected the composition and properties of the resulting okara flours. Furthermore, the study included a comparative mass balance analysis to assess the extraction efficiency of the three processing methods. The findings revealed significant variations in the composition and properties of the okara flours among the different processing methods. Each method exhibited unique effects on the physicochemical, functional, and microstructural attributes of the resulting flours. Consequently, it was not possible to identify a single “best” processing method for obtaining optimal okara flour characteristics since all flours had interesting and unique properties. Overall, this study provides valuable insights into the effects of different processing methods on chickpea okara flour. The findings highlight the importance of selecting an appropriate processing technique based on the desired properties and applications of the flour. The results can contribute to the development of tailored processing approaches for enhancing the utilisation of chickpea okara flour in various food formulations, thereby promoting sustainability and reducing waste in the food industry.