Table 1 Recovery, chemical composition, and soluble protein of control (CT) and protease-hydrolyzed (HZ) faba bean protein concentrate (FP) and chickpea flour (CF)

Source	Recovery1 (%, d.b)	Chemical composition			Soluble protein2 (%, d.b)
		Crude protein (%, d.b)	Total starch (%, d.b)	Reducing end (%, d.b)
CTFP	100.1±1.4b	58.4±0.2a	15.9±0.2c	9.5±0.6d	0.2±0.0c
HZFP	105.4±0.9a	57.7±0.3a	16.0±0.2c	14.7±0.0c	0.5±0.0b
CTCF	99.0±1.6b	21.8±0.4b	48.7±0.4a	40.1±0.7b	0.1±0.1c
HZCF	104.9±0.5a	20.1±0.0c	46.6±0.3b	53.1±1.5a	1.3±0.2a

Mean value of three replicate measurements; values sharing the lowercase letters within columns are not significantly different at p<0.05.
¹Defined as the percentage ratio of the dry weight of the protease-hydrolyzed to the control source
²Cold water-soluble protein of the control and protease-hydrolyzed sources at 25°C