New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health

Abstract

There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.

The effect of chickpeas metabolites on human diseases and the application of their valuable nutritional compounds suitable for human consumption

“…Chickpea milk has fewer calories than cow's milk and thus it is a more suitable drink for weight loss. Unlike dairy milk, chickpea milk does not contain lactose or gluten, therefore it reduces the risk of allergy and sensitivity in people who are lactose and gluten intolerant [21,41].…”

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

“…Protease inhibitors affect enzyme activity and amino acid intake primarily through protein-protein interactions, including trypsin inhibitors (TI) and chymotrypsin inhibitors (Bou et al, 2022). Duarte et al (2022) detected the anti-nutrient level of PBM substitutes. The results showed that the concentration of PA in the lupin beverage was higher than that in the chickpea beverage (0.83 against 0.78 g/100 mL).…”

“…Duarte et al. (2022) detected the anti‐nutrient level of PBM substitutes. The results showed that the concentration of PA in the lupin beverage was higher than that in the chickpea beverage (0.83 against 0.78 g/100 mL).…”