Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content. Acrylamide is an antinutritional substance present in foods, such as bread, snacks, and chips. Chickpea flour and protein may be new way to a reduce the content of acrylamide in products of this type. The addition of chickpea flour affects the sensory and textural properties.

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Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of an increasing amount of low-processed or unprocessed food. Therefore, we carried out the research in which we obtained and analyzed chocolates with different blends of cocoa liquors prepared from roasted and unroasted cocoa beans of Criollo and Forastero varieties.Studies have shown that viscosity and yield value increased and hardness of chocolates lowered with the increase content of cocoa liquor from unroasted beans. Chocolates with cocoa liquor from roasted beans were characterized by the largest ability to scavenge DPPH radicals. Antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. Type of the cocoa liquor used induced minor changes in the polyphenol and fatty acid composition. Asparagine was determined at the highest concentration, followed by alanine, glutamine, and serine. The concentration of acetic acid was the higher the higher the content of unroasted beans. The increased content of cocoa liquor from unroasted beans caused the color of the chocolate to brighten, more red and yellow. All tested chocolates were characterized by good organoleptic properties and microbial stability.

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