Effects of germination process on the protein, amino acids, riboflavin, isoflavone, and dietary fibre contents of chickpeas. The results showed that the protein contents decreased from 18.42% to 13.50% on the 9th day. Aspartic acid, glutamic acid and arginine acid were main amino acids in chickpeas. Fermentation process decreased the glutamic acid and arginine acid contents. The glutamic acid content decreased from 3.50% to 3.10% on the 9th day. The arginine acid content decreased from 2.25% to 1.72% on the 9th day. The aspartic acid content increased from 2.51% to 4.73% on the 9th day. During the germination process, the content of isoflavone showed a remarkable increasing from 106.44mg/100g to 806.00mg/100g on the 9th day. The content of riboflavin showed an increasing trend from 1.44mg/100g to 1.85mg/100g on the 7th day. The content of soluble dietary fibre increased significantly, while the content of insoluble dietary fiber decreased during the germination. The study could provide a basis for the development and utilization of chickpea's function food.