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Chickpea (Cicer arietinum L.) breeding programs in Northwestern Mexico have focused in developing extra-largeseeded Kabuli cultivars, but additional efforts are required to generate genotypes with better grain quality traits. Information about molecular genetic diversity of Mexican chickpea germplasm and other genotypes from international collections may be valuable sources to improve nutritional properties. The aim of this study was to determine the genetic diversity based on microsatellite markers and the variation in grain quality traits of 14 Kabuli genotypes from Mexico and nine Desi genotypes from other countries. The hypothesis was that the genetic variation detected allows the differentiation of the genotypes according to their origin. DNA was extracted and analyzed with 31 markers distributed across the chickpea genome. A total of 164 alleles were obtained (average of 5.3 alleles per locus) and a total gene diversity of 0.72, which demonstrated a broad genetic base of the chickpeas analyzed. The UPGMA-cluster analysis, modelbased population structure and principal component analysis revealed two major groups, one formed by Desi chickpeas and the other by Kabuli genotypes. The chickpeas also showed a wide variability in seed coat color, seed weight, seed coat proportion, and starch, protein and phenolics content, which was significantly associated with 12 microsatellite markers. These genetic materials represent a broad source of variation for improving chickpea grain quality. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Extrusion cooking of cereal‐legume flour mixture is an innovative strategy to introduce nutrient‐enriched ready‐to‐eat snacks to the market. However, this thermal process triggers the formation of compounds that could impact safety aspects of these products. Maillard reaction markers and the end products known as melanoidins were evaluated to assess the toxicological and bioactive profiles of extruded snacks from corn‐plus‐common‐bean‐flour combinations. Different molecular weight fractions were isolated and purified to analyze their antioxidant activity and to investigate the role of melanoidins.The snack formulated with an 84:16 ratio of corn:common bean flours exhibited an enhanced toxicological profile. It displayed the lowest levels of acrylamide and furanic compounds, along with reduced blockage of lysine residues in the protein. Extrusion increased the antioxidant activity of uncooked flours (30 to 64%) and total phenolic compounds (26 to 50%), and decreased the available lysine (−72.7 to −79.5%). During the fractionation process, it was established that compounds within the range of 3–10 kDa made the greatest contribution to antioxidant activity. The fraction greater than 10 kDa, which included melanoidins, displayed 7 to 33% lower antioxidant activity. The purification of the fraction greater than 10 kDa revealed that pure melanoidins represented approximately one‐third of the antioxidant activity in that fraction. Non‐covalent adducts linked to the melanoidin core therefore had a relevant role in the antioxidant action of formulated snacks.This investigation illustrates the importance of considering both potential risks and associated benefits of compounds formed during the Maillard reaction while developing new extruded snacks. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]