Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread

Background: Chickpea (Fabaceae family, Cicer genus) (CP) is a Gluten Free (GF) ingredient rich in fibre, proteins, micronutrients, and characterized by several health benefits. Cultivated CP gene pool possesses narrow genetic base due to domestication, whereas Crop Wild Relatives provide the broadest range of genetic diversity, interesting chemical composition, and high antioxidant capacity. The lack of information on WCPs technological quality limits their full exploitation in the food industry. This study was performed within the OnFoods project (www.onfoods.it). Methods: To valorize WCP varieties, a physico-chemical characterization of three WCP flours (White Chickpea—WC, Red Rough Chickpea—RRC, and Red Smooth Chickpea—RSC) was performed and compared to a modern one (Modern Chickpea—MC). Proximate composition, functional properties, total phenol content (TPC), total antioxidant capacity (TAC) were analyzed. To test the bread-making performance of CP flours, GF-breads were fortified with CP flours (MC, WC, RRC, RSC) at 30% w/flour w and compared to a non-fortified GF-bread. Bread quality properties were assessed at macroscopic and molecular levels. Results: WCP flours showed a significant higher ash, and protein contents compared to MC sample. RRC and RSC samples had the highest total dietary fiber (TDF), TAC and TPC. CP variety significantly affected the functional properties and bread macroscopic quality. RSC and RRC samples showed the lowest impact on bread specific volume, and crumb texture. CP variety significantly affected the relative abundances and relaxation times of proton populations assessed by low resolution NMR. Conclusions: RRC and RSC samples showed the most promising results to improve GF-breads: the highest ash, protein, and fiber contents, TPC and TAC, and the lowest impact on bread technological quality. WCPs should be further explored to promote the safeguard of the genetic iodiversity of Cicer genus, sustain short supply chains, and improve the market of GF-products