## 3 Results and Discussion  
### Chemical Composition  
In order to highlight the application potential of sprouts in obtaining fortified flours intended for obtaining biscuits, the content of TPC and individual polyphenols in the BS, LS, PS, and RS extracts was determined, and wheat flour (WF) was used as a control. Figure 3: Cookies made with wheat flour (WF) enriched with different proportions of BS, LS, PS, RS. Figure 4 presents the TPC composition, while Figure 5 illustrates the increase in TPC compared to the control (WF). Table 1 provides the content of individual polyphenols. Polyphenols are vital secondary metabolites present in all plant tissues, including flowers and fruits. These compounds exhibit a wide range of structural variations, all characterized by at least one aromatic ring and one or more hydroxyl groups, along with additional chemical components. As essential antioxidants in the human diet, they play a crucial role in supporting and maintaining overall health [2]. The germination process can notably impact polyphenol concentration due to the metabolic changes that take place during this stage. The values obtained in our study (Figure 4) show that TPC varied in order: WF (230.959 mg GAE/100 g) < RS (355.900 mg GAE/100 g) < PS (412.040 mg GAE/100 g) < BS (446.147 mg GAE/100 g) < LS (524.130 mg GAE/100 g). It is noted that lentil sprouts contain the highest level of TPC compared to the other analyzed sprouts. Previous studies have shown that lentil sprouts exhibit TPC values ranging from 450 to 600 mg GAE/100 g, while their antioxidant activity, measured by DPPH, ranges between 40% and 50% inhibition [4; 28]. The recorded TPC values for mung beans and peas fall within 400-500 mg GAE/100 g and 350-450 mg GAE/100 g, respectively [28]. [PERSON] et al. 2016 reported that seed germination enhances TPC and antioxidant activity in mung beans, with observed values of 14.97 mg GAE/g and 26.45% DPPH antioxidant activity [28]. Additionally, the study of [PERSON] et al., 2021, assessed flours  
Figure 4: TPC of pea sprouts (PS), radish sprouts (RS), bean sprouts (BS), lentil sprouts (LS) expressed as mg GAE/100 g. The values are expressed as mean values \(\pm\) standard deviations of all measurements; data sharing different letters are significantly different (\(p\) < 0.05). Figure 5: The increase in TPC content (%) in sprouts compared to WF. from whole pods of green bean, pea, and mesquite, identifying mesquite flour as the matrix with the highest TPC content at 474.77 mg GAE/g [29]. [PERSON] et al. 2022 studied radish sprouts obtained after different days of germination and observed that the TPC increased from 2.56 to 9.75 mg GAE/g dry matter after six days of germination [30]. Other studies conducted on five microgreens belonging to the Brassicaceae family have revealed a TPC content between 102 and 363 mg/100 g, depending on the analyzed species [7]. Figure 5 shows the increase in TPC content in analyzed sprouts compared to whole wheat flour. An increase between 54.1% and 126.9% is observed, depending on the type of sprouts analyzed, which suggests the possibility of using sprouts as functional ingredients in composite flours. The TPC content in germinated plants is influenced by the germination conditions: time, humidity, brightness, or sprout length at which the harvest was carried out, respectively [5]. The individual polyphenols determined in sprouts samples analyzed in our study (Table 1) include epicatechin, rosmarinic acid, quercetin, resveratrol, gallic acid, coumaric acid, ferulic acid, and \(\beta\)-resacrylic acid. The strong antioxidant properties and ability to scavenge free radicals contribute to their potential role in protecting against oxidative stress [31,32]. Gallic and caffe acids were not quantified and detected in concentrations higher than the minimum detection limit for any of the samples analyzed (indicated as nd * in Table 1).