Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions

•Different cooking methods and storage temperatures affect the formation of resistant starch in processed chickpeas and influence the ability to maintain stable blood glucose levels.•Germination and boiling are the most effective cooking methods, while refrigeration storage enhances the level of resistant starch (RS).•Modifying cooking methods and varying storage temperatures may lead to a variety of health benefits such as decrease in the prevalence of diabetes among different population groups. This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and steamed after germination (steamed after seeds were germinated).The processed chickpea was held at various temperatures: it was made freshly prepared (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and processed chickpea after being kept at 4 °C for 24hthen samples were reheated (T4).The proximate composition, total dietary fibre, resistant starch, and amylose content were analyzed. We assessed the impact of resistant starch on blood glucose and lipid profiles in both human and rat subjects. Additionally, we conducted a histopathological examination of the liver and pancreas in rats. In humans, the boiled chickpea held at T3 has shown greater efficacy in regulating blood glucose and lipid profiles. In rats, consumption of pressure-cooked chickpea held at T3 resulted in a reduction in blood glucose level, cholesterol, triglycerides, and LDL. In conclusion, cooking and storing chickpeas at 4 °C results in a significant amount of resistant starch and insoluble dietary fiber, along with a low glycemic index. This process helps to prevent the formation of glycogen and lipids.