Exploring the Impact of Processing Techniques on Chickpea Digestibility and Gut Microbiota Modulation: A Comprehensive Study

Abstract

Chickpeas are nutrient‐rich legumes that provide abundant proteins and bioactive compounds and have attracted increasing attention because of their nutritional value, health‐promoting properties and diverse modes of consumption. However, the effects of different processing methods on chickpea digestibility and their subsequent influence on the gut microbiota remain insufficiently understood. In this study, the digestive characteristics of chickpeas processed by grinding into powder, atmospheric‐pressure cooking, and high‐pressure cooking were investigated, together with their effects on the composition and metabolic function of the gut microbiota. The results showed that processing methods disrupt the structural coherence of chickpea constituents, thereby significantly modulating their digestibility within the gastrointestinal tract. Notably, powder and high‐pressure cooking improved digestibility and enhanced antioxidant capacity. Using an in vitro digestion simulation model (Changdao Moni, CDMN) combined with 16S rRNA gene sequencing and untargeted metabolomics, it was found that chickpea digestion positively modulated the gut microbiota milieu. Specifically, chickpea powder promoted the proliferation of Prevotella while suppressing Citrobacter , whereas high‐pressure cooking increased the abundance of Bifidobacterium . Furthermore, chickpea consumption significantly increased the production of short‐chain fatty acids and the levels of isoflavone glycosides. These findings provide valuable insights into how to optimize chickpea resources, guiding advancements in processing techniques, product innovation, and dietary recommendations, thereby facilitating judicious consumption practices.