Argentine scientists reveal common cooking error, explore aquafaba potential

A team of Argentine scientists has pinpointed a frequent error made when preparing chickpeas and lentils, while simultaneously uncovering the hidden potential of the cooking liquid. Researchers from the Center for Research and Development in Food Science and Technology (Cidca), affiliated with Conicet and the National University of La Plata, are investigating aquafaba – the viscous water left after legumes are cooked.

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Lentils are one of the most consumed legumes in the province of Buenos Aires.

María Eugenia Golzi, the lead researcher, explained that while chickpea aquafaba is globally recognized, her team is exploring other sources like lentils and beans, which are widely consumed in Argentina. Lentils are a staple in the Buenos Aires province, and Argentina's favorable agricultural conditions make it a major producer and exporter of beans.

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In the case of beans, Argentina has exceptional agronomic conditions that consolidate it as a major producer and exporter of this grain.

The research has yielded promising results, including the development of vegan meringues and muffins using lentil aquafaba, successfully replacing eggs. This liquid is rich in proteins, fiber, carbohydrates, and minerals. Beyond culinary uses, the aquafaba and legume flours show potential for creating biodegradable materials, such as sustainable food packaging, offering an alternative to petroleum-based plastics and reducing environmental impact.

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The agro-food industry generates massive volumes of by-products rich in bioactive compounds.