Evaluating the Sustainable Processing on Nutritional, Functional, Phenolics, In Vitro Protein Digestibility, and Antioxidant Bioavailability of Himalayan Peas

This study systematically evaluates the effects of four processing techniques, autoclaving, roasting, boiling, and sonication, on the nutritional composition, functional properties, protein digestibility, and phenolic profiles of Himalayan green pea ( Pisum sativum L.) and green chickpea ( Cicer arietinum ). Processing significantly enhanced protein content (23%–26% increase) and dietary fiber levels, with roasting yielding the highest improvements (15.74% in peas, 11.03% in chickpeas). Protein digestibility was noticeably improved, reaching up to 98% following autoclaving and roasting, indicating enhanced bioavailability through high‐pressure thermal treatments. Phenolic analysis revealed elevated catechin concentrations post‐processing (170.93 μg/100 mg in peas; 132.72 μg/100 mg in chickpeas), suggesting improved antioxidant potential. However, reductions in rutin and gallic acid were observed, particularly in green chickpeas (raw: 274.43 μg/100 mg rutin; 58.74 μg/100 mg gallic acid). Conversely, esterified trans‐ferulic acid increased in autoclaved green peas (93.91 μg/100 mg), and roasting promoted accumulation of bound catechin, gallic acid, and trans‐ferulic acid. Essential amino acids such as leucine and lysine were also elevated after roasting (GPW: 7.26 and 6.51 mg/100 g; GCW: 5.98 and 5.50 mg/100 g, respectively). These findings emphasize the potential of targeted processing methods to enhance the nutritional and functional quality of Himalayan legumes, supporting their application in functional food development. Further research is warranted to optimize processing conditions for maximal retention of bioactive compounds.