Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread.

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea - WC, red rough chickpea - RRC, red smooth chickpea - RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.