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Chickpea (Cicer arietinum L.), one of the oldest cultivated plants, is grown in two main varieties: desi and kabuli. The origin of chickpea is associated with the regions of the so-called "Fertile Crescent," covering modern territories of Turkey, Syria, Iraq, and Iran. Throughout various historical periods, chickpea has played an important role in ensuring food security as a source of protein essential for physical endurance. In Ukraine, chickpea is not a traditional legume crop; it is cultivated in small quantities, primarily in the southern regions. A review of the Register of Plant Varieties Suitable for Distribution in Ukraine of 2024 indicates 22 chickpea varieties approved for cultivation in the country. Both varieties of chickpea – desi and kabuli – are registered in the Ukrainian register. In 2010, Ukraine implemented DSTU 6019:2008 "Chickpea. Technical Conditions," which applies to chickpea seeds intended for food, feed, and export purposes. A preliminary analysis revealed that despite the presence of certain cereal products based on chickpea grain in Ukraine, there is no official regulation for its processing. This absence of regulation limits its widespread use as raw material for cereal enterprises. Processing is currently carried out under technical and technological instructions that often lack scientific justification, especially regarding processing regimes that affect antinutritional factors and the final product quality. An important first step in studying and scientifically substantiating the most suitable chickpea varieties and types for domestic industry is determining the chemical composition of chickpea grains, particularly for both desi and kabuli varieties. Based on this analysis, potential directions for chickpea processing in Ukraine can be identified. During the analysis of the chemical composition, it was determined that the desi variety of chickpea is characterized by smaller, dark seeds with a rough texture. It is considered richer in dietary fiber and antioxidant compounds. Desi chickpea seeds contain a significant amount of protein (on average 18-22%), making them a valuable source of plant-based protein. Carbohydrates constitute the primary component of its chemical composition, mainly in the form of easily digestible starch. Additionally, the desi variety has a high content of dietary fiber, which supports digestive health. An important feature of desi chickpea is the presence of phenolic compounds, particularly flavonoids and tannins, which provide antioxidant effects and may reduce the risk of chronic diseases. The desi variety is also rich in micronutrients, including iron, zinc, magnesium, and phosphorus, which play a crucial role in metabolic processes. On the other hand, the kabuli variety has larger, lighter seeds with a smooth surface, making it more popular for culinary use in many regions. Its chemical composition is also rich in proteins (approximately 17-21%), but its fiber content is slightly lower compared to the desi variety. The primary carbohydrate component in kabuli chickpea is starch as well, but its seed texture indicates a higher proportion of easily digestible elements. Furthermore, kabuli chickpea contains fewer phenolic compounds, contributing to its milder flavor and lighter color. The kabuli variety also contains iron, magnesium, and phosphorus in its mineral complex, though their concentrations may be slightly lower than in the desi variety. At the same time, kabuli chickpea has a higher content of monounsaturated fatty acids, making it beneficial for cardiovascular health. Fats in both chickpea varieties are present in small amounts (2-6%), but their composition is diverse, primarily consisting of unsaturated fatty acids that help reduce "bad" cholesterol levels. Chickpeas also contain vitamins from the B group (particularly B1, B6, etc.), essential for energy metabolism and nervous system health. Both varieties include small amounts of vitamin E, which enhances their antioxidant potential. Thus, the desi and kabuli varieties share a similar overall chemical composition but differ in the proportions of certain components. The desi variety stands out for its higher content of antioxidants and dietary fiber, while the kabuli variety is noted for its larger seed size, softer texture, and ease of culinary processing. Both varieties are valuable components of a healthy diet, offering a rich set of nutrients and beneficial properties in the production of cereals and other food products.

The article considers the use of Quality Function Deployment methodology in the development of a new type of bread based on the technology of "deferred baking" of high nutritional value. The research identified the main consumer requirements for a new product that directly affect its technical characteristics. By using quality management tools (affinity diagram, tree diagram, benchmarking) the transformation of consumer desires into quantitative technical (design) characteristics of the product. The ranking of consumer requirements for a new type of bread is carried out, weighting factors are determined. A tree of product quality indicators characterizing the level of consumer satisfaction has been formed, and their compliance with regulatory requirements has been established. To transform the requirements of consumers into the parameters of the quality of expected products, a "Quality House" was built for the production of a new type of bread using the technology of "deferred baking". It is established that when developing a new product with high consumer properties, it is necessary to ensure the naturalness of the product through the use of natural additives and high-quality raw materials, which will lead to a product with high biological active substances content and extended shelf life. It will also solve a number of problems inherent in the technology of "delayed baking", and most importantly it will lead to the creation of a product with good organoleptic characteristics.

The article describes a new method of treating crystallised honey and the characteristics of the obtained liquid honey stored for a long period of at least 1 year. It has been shown that a new method of low- temperature isothermal accelerated processing in a microwave reactor MWR-SPR allows melting crystallised honey to the liquid state. This accelerates its decrystallisation by 250 times compared to the known method that involves heat transfer. The properties of crystals of solid and liquid honey have been investigated and their structures have been compared after rapid low-temperature, isothermal treatment with the help of the microwave technology of ultrahigh frequencies at 50°C, for 60s. The number and size of pollen particle in honey are reduced by 10 times, and the size of glucose and sucrose crystals after processing is 5 times as small. The method of angular distribution of the laser beam has shown that the average size of sugar macromolecules in the treated honey decreases by 2 times as compared with crystallised honey. It has been proved that the suggested low-temperature, isothermal, accelerated treatment in a microwave reactor preserves a high diastase number in Gothe units (10–11), and the content of hydroxymethylfurfural does not exceed 3–6mg/kg honey. The results of X- ray fluorescence spectroscopy have confirmed that the chemical and elemental and oxide composition of honey after treatment is almost unchanged. Analysis of chemical and biological oxygen consumption shows that in the liquid honey samples, after melting by the suggested method, the biochemical activity of honey only reduced twofold, but it is far less than when honey is dissolved by the traditional heat transfer method. All this has a positive effect on stabilising liquid honey after its dissolution and on its stability during long-term (up to 1 year) storage. Based on dissolved, liquid, caramelised honey, a chewing gum has been developed to prevent and treat periodontal disease in dentistry. The chewing gum has been clinically tested and has proved highly effective in 72% of patients with gingivitis, gum disease, and periodontitis.