Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour

Germination significantly increased the nutrient composition, total phenolic content, and antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein and starch digestibilities were significantly improved in germinated chickpea flour. Germinated chickpea flour formed gels that had a shear modulus about 60% that of the non-germinated ones. X-ray diffraction analysis indicated that both A and B type polymorphs were present in the chickpea flour cultivars. Germination significantly reduced the relative crystallinity of the chickpea flour cultivars, from around 33 to 27% for GNG 469 and around 30 to 25% for GNG 1581. Protein secondary structures showed increase in β-sheets and random coils content in chickpea cultivars during germination. Phenolic acid profiling showed a decrease in the concentration of ellagic, p-coumaric, p-hydroxybenzoic, and caffeic acids but an increase in gallic, p-coumaric, and ferulic acids after germination.