Study on Effect of Germination on Flavonoid Content and Nutritional Value of Different Varieties of Chickpeas

Chickpeas (Cicer arietinum L.) were popular for their high nutritional profile and abundance of bioactive constituents, making them highly sought after in the consumer market. This investigation evaluated the impact of germination on the levels of total phenolics, total flavonoids, and other bioactive compounds, as well as free amino acids, soluble proteins, dietary fiber, and starch, in two chickpea sprout cultivars. The results demonstrated that germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas. Compared to ungerminated seeds, the total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively, while total phenolic content increased by 2.47-fold and 2.38-fold. Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber. Concurrently, the bioaccessibility of essential nutrients was substantially improved, as indicated by enhanced solubility. This research provided valuable insights for optimizing the nutritional quality and bioactive compound content of chickpeas through sprouting technology. These results provided critical insights for optimizing the nutritional and functional properties of chickpeas via sprouting and established a scientific basis for the development of functional foods from germinated chickpeas, underscoring their potential to support dietary health and wellness.