Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas. which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans. https://www.bekindtopets.com/limited-stock-Original-U-S-Vietnam-War-Era-Operation-Igloo-White-Seismic-Sensor-Inert-Rocket-great-price/