Understanding the functional properties of the dry bean seeds and flours is important for designing handling, transportation, storage, and processing methods for these beans and in guiding the selection of appropriate dry bean flours as food ingredients.

To address the anticipated global need for increased protein supply for human nutrition, particularly for developing and underdeveloped regions, concerted efforts are required. Although animal proteins satisfy nutrition needs, they may not be acceptable to all consumers either due to their cost or dietary restrictions followed by the consumer. Soybean has served as a nonanimal protein source; however, alternative protein sources will need to be cultivated and explored in the future to satisfy anticipated increased global needs. To effectively utilize a food protein source, separation of proteins from the nonprotein components present in that source is often needed or desired. Such separation requires understanding of protein properties and interactions of the protein with its environment. In chemical separation processes, protein solubility is a critical property as it often governs protein preparation and utilization and is the focus of this review. Emphasis is on nontraditional protein sources. J Am Oil Chem Soc (2018) 95: 883-901 884 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 1:100 c 2-98 Thompson, 1977 885 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901

A chickpea‐based high protein, ready‐to‐eat snack was prepared using six chickpea types. The chickpea seeds and their corresponding snack products were analyzed for proximate composition, antinutrients, and select quality parameters. Chickpea types had: lipid (4.25% to 6.98%), moisture (6.63% to 9.15%), protein (23.33% to 30.95%), and carbohydrate (54.60% to 60.40%) contents exhibiting significant (P ≤ 0.05) differences. Ash content (1.94% to 2.41%) did not register significant differences. Chickpea types did not show variability in either polypeptide profile or in vitro protein digestibility. In the tested seeds, hemagglutinins and α‐amylase inhibitors were not detected, while trypsin (12.73 to 19.58 units/mg sample) and chymotrypsin inhibitors (62.91 to 84.91 units/mg sample) activity varied significantly (P ≤ 0.05). The chickpea‐based snack product had intermediate‐moisture (23.31% to 27.81%), was low in lipids (5.09% to 5.84%), free of antinutrients, and was a good source of proteins (12.45% to 14.10%), carbohydrates (51.86% to54.96%), and minerals (1.53% to 2.43%). The L*, a*, and b* values of the products ranged from 75.97 to 79.38, 3.46 to 4.75, and 27.65 to 34.65, respectively. The hardness, springiness, and fracturability of the product were 700.89 to 955.23 g, 43.38% to 47.14%, and 5.26 to 5.90 mm, respectively. Practical Application Development of new bean‐based products, such as a chickpea‐based snack with an overall good nutrition and taste, may play an important role in increasing the consumption of underutilized dry beans in the United States, shown to promote better health and wellness.

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Ability to detect and quantify trace amounts of almonds is important for improving safety of almond sensitive consumers. Two monoclonal antibody-based ELISAs were compared for almond detection. The information is useful to food industry, regulatory agencies, scientific community, and almond consumers.