## 3 Results and Discussion
### Correlation Analysis  
The results of correlation analysis are summarized in Table 4. \begin{table}
\begin{tabular}{l r r} \hline \hline
**Pearson Correlation Matrix** & \\ \hline  & **Chickpea Moisture Content** & **Stone Rotational Speed** \\ \hline Starch (\%) & \(-0.57\) & 0.06 \\ Damaged starch (\%) & \(-0.25\) & 0.62 \\ Protein (g/100g) & \(-0.61\) & 0.05 \\ Polyphenols (mg/kg) & 0.13 & \(-0.06\) \\ Flour yield (\%) & \(-0.09\) & 0.19 \\ Temperature increase (\({}^{\circ}\)C) (DT) & 0.05 & 0.67 \\ Energy consumption (kWh) & 0.74 & \(-0.04\) \\ Average power (kW) & 0.14 & 0.92 \\ Specific milling energy (kJ/kg) & 0.71 & \(-0.05\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Results of correlation analysis performed using the Pearson Correlation Coefficient. Significance of correlation coefficients was tested using Bonferroni test. \begin{table}
\begin{tabular}{l r r r} \hline \hline
**Sample** & **Starch (\%)** & **Damaged Starch (\%)** & **Protein (g/100 g)** & **Total Polyphenols (mg/kg)** \\ \hline U 8\%, speed 120 RPM & 41.00 \(\pm\) 2.17\({}^{\mathrm{x}}\) & 1.38 \(\pm\) 0.28\({}^{\mathrm{a}}\) & 20.93 \(\pm\) 0.38\({}^{\mathrm{x}}\) & 389.00 \(\pm\) 15.10 \\ U 8\%, speed 220 RPM & 40.07 \(\pm\) 2.15\({}^{\mathrm{x}}\) & 1.66 \(\pm\) 0.28\({}^{\mathrm{a}}\) & 20.07 \(\pm\) 0.12\({}^{\mathrm{y}}\) & 392.33 \(\pm\) 10.02 \\ U 8\%, speed 320 RPM & 40.47 \(\pm\) 1.05\({}^{\mathrm{x}}\) & 1.89 \(\pm\) 0.38\({}^{\mathrm{a}}\) & 20.93 \(\pm\) 0.40\({}^{\mathrm{x}}\) & 427.33 \(\pm\) 28.02 \\ U 10\%, speed 120 RPM & 38.87 \(\pm\) 2.15\({}^{\mathrm{x}}\) & 1.35 \(\pm\) 0.43\({}^{\mathrm{a}}\) & 19.93 \(\pm\) 0.65\({}^{\mathrm{y}}\) & 395.67 \(\pm\) 26.10 \\ U 10\%, speed 220 RPM & 40.33 \(\pm\) 1.45\({}^{\mathrm{x}}\) & 1.57 \(\pm\) 0.40\({}^{\mathrm{a}}\) & 20.43 \(\pm\) 0.38\({}^{\mathrm{x}}\) & 411.67 \(\pm\) 7.37 \\ U 10\%, speed 320 RPM & 39.77 \(\pm\) 1.12\({}^{\mathrm{x}}\) & 1.94 \(\pm\) 0.15\({}^{\mathrm{b}}\) & 20.43 \(\pm\) 0.25\({}^{\mathrm{x}}\) & 415.00 \(\pm\) 43.27 \\ U 12\%, speed 120 RPM & 37.67 \(\pm\) 1.52\({}^{\mathrm{y}}\) & 1.16 \(\pm\) 0.32\({}^{\mathrm{a}}\) & 19.70 \(\pm\) 0.40\({}^{\mathrm{y}}\) & 474.33 \(\pm\) 142.38 \\ U 12\%, speed 220 RPM & 36.90 \(\pm\) 2.69\({}^{\mathrm{y}}\) & 1.30 \(\pm\) 0.35\({}^{\mathrm{a}}\) & 19.73 \(\pm\) 0.98\({}^{\mathrm{y}}\) & 389.67 \(\pm\) 20.50 \\ U 12\%, speed 320 RPM & 38.23 \(\pm\) 2.67\({}^{\mathrm{y}}\) & 1.78 \(\pm\) 0.31\({}^{\mathrm{a}}\) & 19.43 \(\pm\) 0.86\({}^{\mathrm{y}}\) & 393.00 \(\pm\) 7.94 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Results of flour characterization and analysis expressed as the mean of three replicates \(\pm\) SD. Letters represents statistically significant differences reported using the Tukey HSD post hoc test for stone rotational speed (a, b) and for chickpea moisture content (x, y). Columns without letters are not significantly different. As reported in Table 4, starch content shows a negative correlation (R = 0.57 (\(p\) = 0.046)) with chickpea moisture content. This is consistent with the results of the ANOVA. In particular, as shown in Table 3, the starch content of flour decreases as chickpea moisture content increases, consistent with the findings of [PERSON] et al. (2018) [24] and [PERSON] et al. (2020) [25]. With respect to damaged starch, a good positive correlation has been found with stone rotational speed (R = 0.62 (\(p\) = 0.013)). Once again, this is consistent with the results of the ANOVA; more precisely, as highlighted in Table 3, damaged starch content increases as stone rotational speed increases, reaching its highest content in the sample with 10% moisture content milled at the highest speed (i.e., 320 RPM). Furthermore, Pearson Correlation analysis shows a negative correlation between protein content and chickpea moisture content (R = 0.61 (\(p\) = 0.017)). This is confirmed by ANOVA. In particular, as highlighted in Section 3.4, when moisture content increases, energy consumptions, strain, and flour temperature increases, with subsequent protein denaturation.