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 activity. In chickpeas, the desi cv Nero stood out for its elevated dietary fiber (21.5 g 100 g^-1 d.w.), phenolics (37.2 mg kg^-1 d.w.), and antioxidant capacity. These findings highlight the cultivar selection value to improve the nutritional and functional properties of pulse-based foods and support sustainable innovation in food-product development.