Table 1.

Proximate composition of chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) protein isolates. Carbohydrate levels were determined based on the percent difference from 100 %. Data represents the mean ± one standard deviation (n = 3)

Sample	Protein (%, w.b.)	Moisture (%)	Lipid (%, w.b.)	Ash (%, w.b.)	Carbohydrate (%, w.b.)
CPI	85.76 ± 0.26	2.39 ± 0.00	0.83 ± 0.04	4.41 ± 3.64	6.89
FPI	86.30 ± 1.26	3.85 ± 0.05	0.00 ± 0.00	3.89 ± 1.35	5.96
LPI	83.81 ± 1.32	8.48 ± 0.05	0.77 ± 0.01	3.83 ± 1.27	3.11
SPI	90.86 ± 5.20	6.41 ± 0.01	0.00 ± 0.08	2.19 ± 0.07	0.54