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The purpose of the work is to determine the patterns of influence of biotechnological and physical methods of processing raw materials on the quantitative indicators and amino acid composition of protein concentrates obtained from chickpea grain. With the use of enzyme preparations, the yield of soluble chickpea protein reached up to 60% of the total content in raw materials. The regularities of the effect of ultrasonic treatment on the solubility of the proteins of the suspension of chickpea flour with an increas...