Legumes often include long chain carbohydrates that are difficult to digest and lead to flatulence. It has been shown that for legumes, a soaking operation prior to cooking is necessary to eliminate the toxic factors contained in the raw seed and to decrease the cooking time. However, the only pre-soaking may not be enough for decreasing cooking time of legumes. Ultrasonic waves can cause a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (sponge effect). This book deals with the studying the soaking of chickpea...