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The aim of this study was to evaluate the impact of germination on the physicochemical, antioxidant, pasting and micro structural properties of C. album (V1) and C. album (V2) flours. Germination induced lower peak and final viscosities in both flours. Findings from the scanning electron microscopy (SEM) showed micro structural differences in C. album flour upon germination. FTIR analysis illustrated the peaks allied to various functional groups viz. OAH, CAH and CAO in flour. Germination resulted in significant (P < 0.05) increase of antioxidant activity and total phenolic content in C. album (V1) from 16.07% (raw) to 20.33% (germinated) and 3.73 mg/g (raw) to 6.48 mg/g (germinated), whereas in C. album (V2) it increased from 14.10% (raw) to 18.20% and 2.41 (raw) to 5.65 mg/g (germinated), respectively. Thus, the present study implied that germination could be beneficial in C. album as nutritional and functional potential of flour was enhanced with germination. PRACTICAL APPLICATIONSChenopodium album is highly nutritious, gluten free underexplored pseudo cereal rich in phytochemicals such as polyphenols, antioxidants and dietary fiber. Its grains are rich source of high quality proteins (30-47 g/kg) and contain high lysine (6 g/100 g protein), methionine (2.3 g/100 g protein), cysteine (1.2 g/100 g protein), vitamin A (78-129 mg/kg), vitamin C (1.9-2.3 g/kg), vitamin E and a variety of minerals. Thus, the nutrient composition of these grains is much better than wheat, barley, maize and rice. This study presents the effect of germination on its nutrient contents and various properties and indicates the improved quality of flour strongly in terms of dietary fiber, phenolic content and antioxidant activity. Moreover, it will also help to promote utilization of C. album grains and hence incorporation of its flour in various food product formulations imparts functional value and health benefits.

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