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Upcycling Legume Water: From Wastewater to Food Ingredients

Upcycling Legume Water: From Wastewater to Food Ingredients

Hardcover

Technology & EngineeringChemistryEnvironmental Studies

ISBN10: 3030424677
ISBN13: 9783030424671
Publisher: Springer Nature
Published: Apr 17 2020
Pages: 174
Weight: 0.99
Height: 0.50 Width: 6.14 Depth: 9.21
Language: English

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.

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