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The study conducted to show the effects of germination process on chemical composition of wheat flour (Triticum aestivium). The germination process included several stages, the wheat grains were soaked for period of (24) hours, followed by the germination phase for a period of (48) hours, drying at a temperature of (30)°C for a period of (18-22) hours and then milling to obtain Whole wheat flour. The chemical of non-sprouted and sprouted wheat flour had been estimated, which include Moisture, Protein, Fat, Fiber, Ash and Carbohydrate. The results of the Chemical Analysis showed a decrease in the percentage of Moisture, an increase in the percentage of Protein in wheat flour after germination as it, a decrease in the percentage of Oil, an increase in the percentage of Fibers. The results of the study showed an increase in the concentration of total phenolic compounds in wheat flour after germination, as it was (7.53) mg/gm and for sprouted wheat flour was (12.36) mg/gm, reduction in concentration of Phytic acid in wheat flour after germination, as it was (25.9) mg/gm, and for sprouted wheat flour was (6.3) mg/100 g. An increase Zinc, Iron, Copper, Magnesium, Chromium content after germination as they were (12.21, 6.59, 1.15, 110, 2.06, 0.81, 3700) mg/100 g and for sprouted wheat flour was (13.05, 7.1, 1.36,140, 2.38, 0.9, 4100) mg/gm, also the results showed a decrease in the concentration of essential Amino acids (Lysine, Isoleucine, Valine, Threonine as it were (3.748, 4.384, 17.938, 9.480) mg/100gm and for sprouted wheat flour were (1.962, 1.266, 3.596, 4.275) mg/100gm,a decrease in concentration of non-essential amino acid (Glysine, Glutamic acid, Serine, Arginine) as they were (8.512, 26.277, 10.515, 55.123) mg / 100 gm and for sprouted wheat flour were (3.730, 0.818, 9.202, 5.837) mg / 100 gm. Essential Amino acids (Leucine, Methionine) were not recorded before germination, but they were recorded after germination, non-essential amino acid (Alanine, Tyrosine) were not recorded before germination, but they were recorded after germination as they were recorded after germination as they were (2.469, 6.407) mg/100gm. The essential Amino acids (Phenylalanine, Histidine) were recorded before germination as they were (0.412, 2,630) mg/100 gm, but they were not recorded in sprouted wheat flour. The results of the study showed an increase in the concentration of nonessential Amino acids (Aspartic acid) after germination as it was (0.407) mg/100gm and for sprouted wheat flour as it was (1.233) mg/100gm, an increase in concentration of essential amino acid (Cystine) after germination, as it was (0.329) mg /100 gm and for sprouted wheat flour was (5.386) mg/100 g.

THE EFFECT OF WHEAT GERMINATION PROCESSES ON THE NUTRITIONAL PARAMETERS OF WHEAT FLOUR