Thermal treatments of chickpea flour: techno-functional profiling and resistant starch content of resulting sponge cakes

• Thermal treatments significantly enhanced the resistant starch content of chickpea flour, contributing to its functional properties. • Composite chickpea–wheat flours improved protein content and cake textural quality. • PCA revealed strong correlations between resistant starch, color, and cake texture. • Chickpea-based composite flours support nutritionally enriched bakery products. Commercially available sponge cakes are typically low in resistant starch (RS) and protein. This study aimed to enhance the nutritional and functional quality of sponge cakes by incorporating raw, roasted, and heat-moisture-treated (HMT) chickpea flours into composite wheat flour formulations. Cakes were evaluated for their physicochemical, textural, colour, and structural properties, as well as changes that occurred during short-term storage. The incorporation of treated chickpea flours significantly improved the nutritional profile of the cakes, with HMT chickpea flour showing the greatest enhancement in RS content and moisture retention. Cakes containing higher proportions of HMT chickpea flour exhibited softer crumb texture during storage, indicating improved textural stability. While roasted chickpea flour increased crumb darkness, this colour change represented a trade-off rather than a functional limitation. Structural analysis revealed differences in gas cell distribution depending on flour composition, highlighting the role of composite flour balance in cake quality. Multivariate analysis i.e Principal Component Analysis (PCA) and Pearson’s correlation matrix further confirmed strong relationships between RS content and selected colour parameters. Overall, the results demonstrate that HMT chickpea flour is a promising functional ingredient for developing nutritionally enhanced sponge cakes with acceptable technological properties, offering potential for healthier bakery product formulation.