Effect of germination of brown rice on nutrition quality and applications in food processing

Abstract

In recent years, there has been much attention on the health benefits of brown (unpolished) rice as a source of nutrition. Several bioactive components are known to accumulate and some chemical compositions increase during the germination process. This study focused on analysing levels of total phenolic acid in germinated brown rice. Certain other components were also measured. Three different types of brown rice and their germinated brown rice were extracted and analyzed for phenolic acids using the Folin-Ciocalteu method. The aim was to compare the effect germination method and soaking time in total phenolic compound of germinated brown rice. The total phenolic content of the red brown rice was higher than that of the normal brown rice with tan color. In general, the concentration of crude fat, crude protein in germinated brown rice powder, were slightly higher, than their origin brown rice, while there no significant difference in levels of amino acid. The most significant changes, in total phenolic compound were observed in germinated brown rice extracted powder of 3-4 hours of soaking and 20-21 hours of gaseous treatment or spreading on wet tissue.

Key words: germinated brown rice, germinated whole rice, total phenolic compounds