Water-soluble components of ten Brazilian desi and kabuli chickpeas and their potential for health-promoting plant-based beverages.

• Brazilian chickpeas demonstrated a high concentration of water-soluble proteins • Desi grains appear to have greater potential to release beneficial soluble compounds • Retaining seed coats during extraction boosts the health potential of beverages Plant-based beverages have been gaining popularity, with their composition largely influenced by the plant source, particularly its soluble compounds, which drive nutritional benefits. Legumes, including chickpeas, have been associated with promoting health and longevity, especially due to their proteins and phenolic compounds. This study aimed to evaluate the water solubility of chickpea components, focusing on proteins, phenolic compounds, and antioxidant activity, using four kabuli and six desi Brazilian genotypes. The results showed that all samples exhibited promising solubility, with up to 30% extraction of total solids from the grains. A significant fraction of these solids consisted of proteins (approximately 40–50%). Additionally, about 50% of the minerals were solubilized, which likely contributed to the solubility of globulins and albumins, potentially yielding a distinctive protein profile in the final product. The extracts revealed minimal differences between kabuli and desi samples in their protein profiles. However, desi-type chickpeas demonstrated superior performance in antioxidant activity, flavonoid content, and trypsin inhibition activity. These distinctions are likely attributable to soluble components present in the seed coats, highlighting the importance of retaining the coats during extraction processes to enhance the health-promoting potential of the resulting beverages.