Bioprocessing contributions to the nutritional, functional, and volatile properties of chickpea ( Cicer arietinum L.): Germination and fermentation

In this study, the effects of germination, fermentation and a combination of these processes on the composition and properties of chickpeas were investigated. A total of six samples were evaluated: germinated and non-germinated chickpeas, and chickpeas fermented in brine solutions with salt concentrations of 2.5% and 5%. The physical-chemical and bioactive properties, as well as the volatile compound composition, were determined in the chickpeas. The germination process resulted in varying degrees of increase in all mineral contents, whilst the total mineral content rose from 4918.02 mg/kg to 7823.35 mg/kg. Both germination and fermentation increased the total phenolic content of the chickpeas, and this increase was supported by antioxidant capacity analyses. A total of 65 volatile compounds, including esters, aldehydes, alcohols, hydrocarbons, ketones, terpenes, acids and others, were identified in the chickpeas. The germination and fermentation processes led to an increase in the number of volatile compounds, with the highest number of volatile compounds detected in the chickpeas subjected to the combination treatment. In conclusion, the germination and fermentation processes are effective in enhancing the nutritional value, bioactive properties and aroma characteristics of chickpeas, and these processes can be strategically utilised in the development of functional chickpea products.