Sodium plays a vital role in improving the sensory and functional properties of food. Excessive dietary sodium intake has been associated with different physiological dysregulations resulting from the excessive production of reactive oxygen species (ROS) and contributing to the development of cardiovascular diseases. Hence, various global initiatives have focused on developing strategies to reduce sodium salt intake. Beyond its flavor properties, salt improves the shelf life of food by stabilizing enzymes, limiting oxidative reactions, and inhibiting pro-oxidant enzyme activities. This has challenged the food industry to reduce sodium without affecting sensory quality by incorporating new flavor-enhancing ingredients. This study aimed to evaluate the umami flavor-enhancing potential of protein hydrolysates from chickpea non-germinated seeds (Raw), non-biofortified (G), and sodium selenite-biofortified (GSe) chickpea sprouts, and to assess changes in antioxidant activity. Chickpea sprout protein hydrolysates were obtained using a 22 experimental design with center points, employing Flavourzyme® and varying the enzyme/substrate [E/S] ratio and the hydrolysis time. GSe protein hydrolysates obtained at 4% [E/S] and 6 h showed an increase in umami-associated amino acids (Asp and Glu) by 40% and 51.5% compared to G and Raw, respectively, and exhibited high antioxidant activity. The combination of germination and Se-biofortification processes in chickpea seeds modulates the flavor-related amino acid composition, enhancing the potential of chickpea hydrolysates not only as natural umami taste enhancers but also as efficient food preservatives, which, in addition to impacting the product´s sensory properties, have potentially beneficial effects on health.
