Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain.

ABSTRACT: Despite the increasing demand for plant-based foods that has renewed interest in pulses as functional ingredients, limited studies have compared the compositional variability among commercial chickpea and field pea cultivars. This study compared the compositional variability of 12 field pea and 11 chickpea cultivars cultivated under identical conditions in Northwest Italy. Comprehensive nutritional and phytochemical profiles, including macronutrients, carotenoids, phenolics, flavonoids, and antioxidant activities, were assessed. Among field peas, the Bluemoon cv showed the highest starch content (57.5 g 100^-1 g d.w.), supporting its suitability for extrusion-based products, while Angelus exhibited the highest phenolic content (154.2 mg kg^-1 d.w.) and antioxidant activ

SUBMITTER: Martoccia M 

PROVIDER: S-EPMC12724375 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature