This study investigated the effect of germination on the chemical composition, mineral profile, functional properties, bioactive compounds, and enzymatic activity of barley flour in comparison with whole wheat flour. Whole wheat flour (WWF), barley flour (BF), and germinated barley flour (GBF) were analyzed for proximate composition, mineral content, functional characteristics, total phenolics, total flavonoids, antioxidant activity, enzyme activity, and amino acid profile using standard analytical methods. Germination significantly (p≤0.05) increased swelling capacity, with GBF showing the highest swelling capacity (6.15 mL/g). α-Amylase activity was markedly enhanced in GBF (394.60 U/g), while BF exhibited the highest β-amylase (328.37 U/g) and phosphorus content (450 mg/100 g). Total phenolics, flavonoids, and antioxidant activity were significantly higher in BF (0.51 mg GAE/g, 0.463 mg CE/g, and 0.48 mg TE/g …