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

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