Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

► We examine the effects of toasting on the carbohydrate profile and antioxidant properties of chickpea flour. ► Toasting process increased the resistant starch, insoluble dietary fibre, antioxidant properties. ► Addition of chickpea flour to semolina changed the carbohydrate profile of enriched pasta. ► Chickpea flours increased the total phenolics and free phenolic acids in uncooked pasta. ► Durum semolina increased the bound phenolic acids in the cooked pasta due to ferulic acid.