Heat treatment applied to fresh chickpeas has been shown to affect their phytochemical compounds and bioactive properties. Roasting fresh chickpeas is generally done to increase their shelf life, improve their aroma, and enhance their flavor. This study investigated how roasting fresh chickpeas in different ovens affects their biochemical components, antioxidant activity, phenolic compounds, and mineral content. Roasting types and thermal norms were effective on the physicochemical and bioactive characteristics of fresh chickpeas. After the roasting process, the L & lowast; and b & lowast; values of the roasted chickpeas decreased compared to the fresh sample. Total phenolic and flavonoid amounts of the fresh and roasted chickpea seeds were provided to be between 30.77 mg/100 g (oven) and 50.80 mg gallic acid equivalent/100 g (microwave) to 11.55 (oven) and 36.55 mg/100 g (microwave), respectively. Antioxidant capacity values of chickpeas were determined to be between 0.98 (oven) and 1.74 mmol/kg (microwave). Protein contents of fresh and roasted chickpeas varied between 8.24% (microwave) and 17.64% (oven). The element found in the highest amounts in fresh and roasted chickpeas was K, followed by P, Mg, and Ca in decreasing order. The protein content of chickpeas with drying showed differences depending on the roasting type. The macro element content of roasted chickpeas generally decreased compared to fresh ones. Microelement contents of fresh chickpeas were found to be higher than roasted ones (except microwave for B). The toxic element detected in the highest amounts in fresh and roasted chickpea samples was As, followed by Cr, Ni, Ba, and Pb in decreasing order. Roasting reduces the water content of fresh chickpeas, increasing the concentration of bioactive components and minerals, resulting in chickpeas of higher nutritional value per kilogram.
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