# The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology
## 4 Chemical Composition of Aquafaba
Proton-NMR analysis showed the presence of about 20 compounds in aquafaba, including sugar (glucose, sucrose), alcohol (isopropanol, ethanol, methanol), amino acid (alanine), organic acid (lactic acid, acetic acid, succinic acid, citrate, formate, malate) and nucleoside (inosine, adenosine) [42]. The ash content in aquafaba was for green beans 0.75 g/100 g, chickpeas 0.57 g/100 g, green lentils 0.48 g/100 g and yellow split peas 0.40 g/100 g [24]. Aquafaba has a high content of micronutrients, especially copper, potassium and manganese [26]. Heat treatment of chickpeas and aquafaba itself can cause losses of micronutrients [47]. It is assumed that the content of anti-nutrients in aquafaba is much lower than in raw seeds [47]. Other anti-nutrients (mainly carbohydrates) contained in chickpeas include phytates (5.9 mg/g), oxalates, phenolic compounds (0.72-6.10 mg/g), tannins (4.85 mg/g), saponins (0.75-0.91 mg/g) and oligosaccharides (3.87-6.98 g/100 g) [25]. Oligosaccharides include raffinose (0.62-1.45 g/100 g), stachyose (0.74-2.56 g/100 g) and verso \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline
**Legume Seeds** & & & \multicolumn{3}{c}{**Chickpea**} & & \multicolumn{3}{c}{**Yellow**} & \multicolumn{2}{c}{**Bean;**} & \multicolumn{1}{c}{**Bean;**} \\  & & & & & & **Soybean** & **Green lentils;** & **Green lentils;** \\  & & & & & & **Yellow Pea** & **Yellow Pea** & **Yellow Pea** \\ \hline Energy; & & & & & & & & & & \\ kJ/100 g & - & & & - & 72 & - & - & - & - & - \\ \hline Dry matter; & & & & & & & & & & \\ g/ 100 g & 5.1 & 5.1 & 4.9–6.4 & 5.0 & 7.9 & - & 5.59 & 3.3; 4.7; 4.4 & - \\ \hline Ash; & & & & & & & & & & \\ g/100 g & 0.6 & 0.6 & - & 0.4 & - & - & 0.78 & 0.8; 0.5; 0.4 & - \\ \hline Protein; & & & & & & & & & & \\ g/100 g & 1.0 & 1.0 & 1.2–1.7 & 1.3 & 1.3 & 0.5–1.0 & 0.68 & 0.7; 1.5; 1.3 & - \\ \hline Fat; & & & & & & & & & & \\ g/100 g & - & \(<\)DL & - & \(<\)DL & - & - & \(<\)DL & \(<\)DL & - \\ \hline Available carbohydrates; & & & & & & & & & & \\ g/100 g & - & 3.6 & - & 2.6 & - & - & 4.12 & 1.8; 2.7; 2.7 & - \\ \hline LMW; & & & & & & & & & & \\ g/100 g & 1.2 & 1.2 & - & 0.6 & - & - & 1.66 & 0.7; 0.5; 1.0 & - \\ \hline HMW; & & & & & & & & & & \\ g/100 g & - & 0.04 & - & 0.7 & - & - & - & 0.2; 0.1; 0.1 & - \\ \hline Fiber; & & & & & & & & & & \\ g/100 g & 2.4 & 2.4 & - & 0.7 & - & - & 2.46 & 0.9; 2.1; 1.6 & - \\ \hline Saponins; mg/g & - & 4.5 & - & - & - & - & 6.4 & 5.9; 12.0; 4.7 & 7.9; 14; 9.8 \\ \hline TPC; & & & & & & & & & & \\ mg/g & - & - & - & 0.3 & - & - & - & - & 0.3; 0.7; 0.6 \\ \hline Tocomberds; ug/mL & - & - & - & 0.1 & - & - & - & - & - \\ \hline Tannins; & & & & & & & & & & \\ mg/100 g & - & - & - & - & - & 0.5–12.0 & - & - & - \\ \hline Reference & [23] & [24] & [42] & [43] & [44] & [45] & [25] & [24] & [26] \\ \hline \end{tabular}
\begin{tabular}{c} LMW—low molecular weight sugars; HMW—high molecular weight sugars; TPC—total phenolic content; \({}^{*}\)”-”—not conducted; \(<\)DL—detection limit. \\ \end{tabular}
\end{table} 
Table 2: Chemical composition of aquafaba.