Prospects for chickpea use in food production

The purpose of the study is to compare the chemical composition of chickpea beans of varieties Bonus, Privo 1 and Krasnokutsky 28. Objectives - to study the chemical composition of chickpeas of three varieties and conduct a comparative analysis of varieties. The objects of study are chickpea beans of the varieties Bonus, Privo 1 and Krasnokutsky 28, growing region - Chelyabinsk Region. Samples of chickpeas, presented by variety, do not differ much in the content of the main nutrients. It was found that the highest amount of protein is found in Bonus chickpeas. The fat content of the legumes of the three presented varieties is almost the same and there is also no great difference in starch, mono- and disaccharides and fiber. Chickpeas are an important source of minerals and vitamins. The average magnesium content in chickpea beans is 1620 mg/kg. Zinc in the studied samples is 46.67 mg/kg of the Bonus variety, 45.50 - in chickpea Privo 1 and 46.20 - for the Krasnokutsky 28 variety. The average calcium content in the studied chickpea beans is 1452 mg/kg. Iron content: in the Bonus variety - 54.54 mg/kg, in the Privo 1 variety - 53.30 and in the Krasnokutsky 28 variety - 52.50 mg/kg. The average copper content is 13.52 mg/kg. The average phosphorus content is 1.33 mg/kg. Bonus chickpea contains about 0.70 mg/kg of sodium. There are slight differences in vitamin content between varieties. It is possible to use chickpeas as an ingredient in sports nutrition, as well as an independent product for professional athletes or people leading an active lifestyle.