Abstract
Germination is a widely used process to reduce antinutritional factors and enhance the nutritional value of several grains. The aim of this study was to evaluate the influence of the germination process for 48 h on the nutritional components and bioactive compounds of chickpeas. Proximal composition, protein solubility, lipid acidity, fatty acid profile, total phenolic compounds, antioxidant activity, total carotenoids, individual tocopherols and γ-aminobutyric acid (GABA) were evaluated. Germination promoted an increase in crude protein content and protein solubility, without altering protein digestibility (above 85.4%). It also reduced the content of carotenoids and tocopherols; however, the profile of unsaturated fatty acids remained unchanged. Increase in the phenolic compound levels, antioxidant activity and GABA content (6.42–245.76 mg/100 g) showed that germination makes chickpea an excellent source of bioactive compounds.
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