Main Article Content

Laky Khatun Rangina Brahma, Miss Subhajit Ray, Dr.

Abstract

The cereal food group contributes significant amounts of the major macronutrients and micronutrients, making it an essential part of a healthy diet. The primary food for nutrition, energy, and nourishment in India, especially in North Eastern India, is rice. It is rich in dietary fiber, vitamin B including niacin, riboflavin, and thiamin, in addition to minerals like phosphorus, potassium, and magnesium. Germination as a biochemical process has the ability to enhance the nutritional value of whole brown rice grains and bioactive properties of rice. It is a time-honored, cost-effective way to prepare sprouted seeds. Since, high molecular proteins break down into low molecular proteins during germination, this process impacts on product qualities including odor, bioactivity and digestibility, which is advantageous for baby nutrition. Varying steeping time or water pH causes changes in reducing sugar, free GABA, and amylase activity, however, there is a decrease in total starch content. Gamma-aminobutyric acid (GABA) inhibits leukemia cell proliferation and stimulates cancer cell Apoptosis. Therefore, the aim of this present review is to highlight the biochemical changes that occur in rice due to germination and its health benefits.

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KHATUN, Laky; BRAHMA, Rangina; RAY, Subhajit. Nutritional and functional potentials of germinated rice: A systematic review. Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 263-281, oct. 2023. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/286>. Date accessed: 17 june 2024. doi: https://doi.org/10.30721/fsab2023.v6.i2.286.