03531naa a2200301 a 450000100080000000500110000800800410001902400490006010000240010924502310013326000090036452024900037365000120286365000180287565000160289365000120290965300260292165300280294765300250297565300240300065300280302465300250305265300260307765300190310365300170312270000220313977300680316121664132024-08-09       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.14738/dafs.122.167772DOI1 aCÉSPEDES, M. A. L.  aPrediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.)h[electronic resource]  c2024  aPrediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.). Discoveries in Agriculture and Food Sciences, 12(2). 01-26. Services for Science and Education – United Kingdom Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.) Miguel Angel Larrea Céspedes Facultad de Ciencias Agropecuarias - Escuela de Ingeniería en Industrias Alimentarias Universidad Nacional Jorge Basadre Grohmann, Perú José Luis Ramírez Ascheri Embrapa Food Technology, and Federal Rural of Rio de Janeiro, (PPGCTA), Rio de Janeiro, RJ, Brazil ABSTRACT The objective of this work was to study the effects of germination time and temperature on chickpeas by determining appropriate mathematical models corresponding to each dependent variable to predict the behaviour of the process and improve the physical, chemical, and functional properties of the flour obtained. Chickpea grains were subjected to germination processes at the laboratory, after a hydration process, to study the physical, chemical, and functional characteristics of the flour obtained from the legume. The Response Surface methodology was used by the central composite rotational layout. For the soaking process of the grains, the independent variables were considered, with their respective levels: time (6, 8, 12, 16, and 18 hours) and temperature (18, 20, 25, 30, and 32 °C), being evaluated through percent moisture as a dependent variable. During the germination process, the independent variables time (14, 24, 48, 72, and 82 hours) and germination temperatures (23, 25, 30, 35, and 37 °C) were controlled, keeping the relative humidity fixed (95%). All mathematical models determined were suitable for calculating values for each of the variables studied. The best response (R) operational R1, total protein content (TPC); R2, total lipid content (TLC); R3, total sugar content (TSC); R4, reducing sugar content (RSC) and R5, total ash content (TAC). Likewise, the following functional properties were evaluated: R6, water absorption index (WAI); R7, lipid absorption index (LAI); R8, water solubility index (WSI); R9, apparent density (APD); and finally, the presence of antinutrients was studied through R10, urease activity (UA).  aFarinha  aGrão de Bico  aTemperatura  aUréase  aComposição proximal  aEfeitos de germinação  aFunctional propertie  aGermination effects  aPropriedades funcionais  aProximal composition  aRedução de açúcar  aReducing sugar  aUrease total1 aASCHERI, J. L. R.  tTransactions on Networks and Communicationsgv. 12, n. 2, 2024.