Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins

Successful pretreatments for green lentil wastewater (GLW) were developed to substitute egg. Water to lentil ratio and microwave pretreatment were found to affect foam and emulsion quality, while the addition of salt had no effect on foam and emulsion quality of GLW. The GLW obtained at optimum preconditions was used in the determination of best formulation for muffin quality. Oven type, green lentil flour ratio, GLW ratio leading to the maximum moisture content, volume index, total phenolic content, percent area of air cells, and minimum ΔE values with a constraint of control muffin's hardness were determined. Conventional oven baking with the formulation of 5.71% green lentil flour and 18.15% GLW produced comparable product with wheat flour and egg formulation. This study proved that discarded GLW can be used as a substitute for egg, which is an expensive ingredient in bakery.