Martins, Gonçalo NunoCarboni, Angela DanielaHugo, Ayelén AmeliaCastilho, Paula CristinaGómez-Zavaglia, Andrea2024-02-062024-02-062023Martins, G.N.; Carboni, A.D.; Hugo, A.A.; Castilho, P.C.; Gómez-Zavaglia, A. Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria. Foods 2023, 12, 2324. https://doi.org/ 10.3390/foods12122324http://hdl.handle.net/10400.13/5538Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’ wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.engGalacto-oligosaccharidesPulsesLactiplantibacillus plantarumCircular economyWaste managementCulture medium.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da Madeirajournal article10.3390/foods12122324