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Chickpea our has been recently increasing in prominence as an alternative to wheat our, with Future Market Insights [FMI] forecasting the global chickpea our market to likely surpass a valuation of ve billion USD by the end of 2026 [FMI, 2018]. The market for chickpea our includes direct sales to consumers (e.g. as bags of our for home use) and for use in product manufacturing (e.g. commercial breads and pastas made with chickpea our). At present, non-sprouted chickpea our (NSCF) is much more common than sprouted chickpea our (SCF) in commercial production, but there is evidence that sprouting legumes such as chickpeas prior to our production may improve antioxidant potential and other nutritional attributes [Devi et al., 2015; Gunashree et al., 2014]. As with other gluten-free ours, the direct substitution of chickpea ours for wheat our can present sensory challenges, and the differences between SCF and NSCF in sensory properties are not well understood [Melini et al., 2017; Zafar et al., 2015]. Therefore, the nutritional and sensory properties of SCF, speci cally

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity