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.ngetikin.com/quick-offer-1-Gallon-Universal-Primer-Pro-Deep-Penetrating-Primer-big-deal/