Table 4.

Statistic influence, analysed by two-way ANOVA, of fortification (F) and cooking (K) factors and their interaction (K × F) on anti-nutritional and bioactive compounds, and colour characteristics of GF fresh pasta. Fortification consisted in the addition of Apulian black or kabuli chickpea hull.

Parameters	p-Value
	Fortification (F)	Cooking (K)	F × K
Anti-nutritional compounds
Total phytates	p < 0.001	p < 0.01	p = 0.379
Verbascose	p < 0.001	p < 0.001	p < 0.05
Stachyose	p < 0.001	p < 0.001	p < 0.001
Raffinose	p < 0.001	p < 0.001	p < 0.001
Soluble sugars
Sucrose	p < 0.001	p < 0.001	p < 0.001
Bioactive compounds
Total phenolic compounds	p < 0.001	p < 0.001	p < 0.001
Total anthocyanins	p < 0.001	p < 0.001	p < 0.001
Total carotenoids	p < 0.001	p < 0.001	p < 0.001
Antioxidant activity	p < 0.001	p < 0.001	p < 0.001
Colour characteristics
L*	p < 0.001	p < 0.001	p < 0.001
a*	p < 0.001	p < 0.01	p < 0.001
b*	p < 0.001	p = 0.308	p < 0.001