Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate

Abstract Background and Objectives Chickpeas are the second most consumed legume in the world, with a high protein content and high bioavailability. This study aimed to optimize extraction conditions of chickpea protein concentrate and evaluate its functional properties and nutritional value. Findings Chickpea protein concentrate was prepared by alkali solubilization with isoelectric precipitation and optimal conditions determined using response surface methodology were as follows: pH, 9.84; temperature, 28.94°C; solvent‐to‐solid ratio, 19.06:1 (ml:g); and extraction time, 98.19 min. The highest protein extraction yield was 60.69% and the protein content was 85.56%. Chickpea protein concentrate was found to have satisfactory solubility and foaming properties, while foaming stability, emulsion stability, and water‐holding capacity need to be improved in comparison with soybean protein concentrate. The levels of all essential amino acids of chickpea protein concentrate, except those of sulfur‐containing amino acids were close to the World Health Organization/Food and Agriculture Organization (WHO/FAO) standard pattern. Conclusion Chickpea protein concentrate has better solubility and foaming properties than soy protein concentrate, and can be modified to improve foaming stability and water‐holding properties, thus broadening its application in the food industry. Significance and Novelty Our results recommended chickpea protein concentrate as a better alternative to animal proteins for human health due to the good balance of amino acids, high protein bioavailability, and being less allergenic than soy protein.