Machida, KazunoriKazunoriMachidaYU-PING HUANGFurlan Gonçalves Dias, FernandaFernandaFurlan Gonçalves DiasBarile, DanielDanielBarileLeite Nobrega de Moura Bell, Juliana MariJuliana MariLeite Nobrega de Moura Bell2025-08-052025-08-05202219355149 19355130https://www.scopus.com/pages/publications/85131670232https://scholars.lib.ntu.edu.tw/handle/123456789/730996The concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation. Graphical abstract: [Figure not available: see fulltext.].Aqueous extractionEnzymatic extractionFull-fat chickpea flourOligosaccharidesProtein functionalityjournal article10.1007/s11947-022-02847-82-s2.0-85131670232