Chemical composition of 20 Brazilian desi and kabuli chickpea genotypes: the contributions of type and seed coats to antioxidant properties

This study analysed twenty Brazilian desi and kabuli chickpea cultivars for moisture, ash, lipid, protein, trypsin inhibition, and total phenolic and flavonoid content. Antioxidant activity was assessed using ABTS+ and DPPH assays. Desi chickpea seed coats, which are darker in color, correlated with higher phenolic and flavonoid contents, resulting in greater antioxidant activity. No clear differences in moisture, lipid, protein, ash, or trypsin inhibition were found between the desi and kabuli types. The chickpeas exhibited 8.08–9.05% moisture, 2.16–3.10% ash, 4.52–6.78% lipids, 16.69–23.78% protein, and 58.27–63.48% carbohydrates. All samples showed potential as protein sources. Consuming chickpeas with seed coats, particularly desi varieties, may offer enhanced antioxidant benefits. This highlights the healthpromoting potential of incorporating seed coats into food preparations. Additionally, the study underscores the potential of these Brazilian cultivars as sustainable, nutrient-dense sources with bioactive compounds.