Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours.

After germination, the protein content in chickpea seed exhibited an increasing trend.

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The 1-propanol,1-hexanol (M, D and T) and 1-pentanol (D) contents in germinated chickpea flour showed a decreasing trend, which might be caused by the esterification of alcohols ( Xuan et al., 2022 ), such as the content of glutamic acid degraded during germinating ( Aung et al., 2023 ).

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