Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Abstract

Background and Objectives Brown rice is rarely consumed as a staple food due to its dark appearance and hard texture. However, germination can improve the taste, nutritional composition, and phenolic content, of brown rice. Therefore, the aim of this study was to compare the pasting properties, thermal properties, nutritional profile, in vitro starch digestibility, bioactive compounds {particularly γ –aminobutyric acid (GABA), and γ‐oryzanol}, morphological and antioxidant characteristics of ungerminated brown rice (UGBR) and germinated brown rice (GBR) of one of the most commonly consumed rice varieties (Jhelum) of Northern Highland Himalayan regions. Findings When compared with UGBR, GBR exhibited lower pasting viscosities but gelatinization temperatures were observed to be higher. Germination increased the total free amino acids, protein, total and reducing sugars, while resistant starch, apparent amylose content, and slowly digestible starch decreased. L* value minimized while a* and b* maximized upon germination. Scanning electron micrographs revealed that the continuous matrix structure of starch granules was severely damaged after germination. Total phenolic contents, GABA, γ‐oryzanol, and antioxidant properties (1,1‐diphenyl‐2‐picrylhydrazyl and ferric reducing antioxidant power) were improved while phytic acid, pyridoxine, niacin, and thiamine contents were reduced in brown rice after germination. Conclusion Germination caused significant changes in the nutritional profile of brown rice. Specifically, it improved GABA and γ‐oryzanol levels and lowered the phytic acid contents of brown rice. Novelty Jhelum is one of the most commonly consumed rice varieties in Northern Highland Himalayan regions. In the present study, germination significantly improved the biologically active compounds in Jhelum. Therefore, regular consumption of GBR of the said variety may help in preventing the various chronic disorders in Northern Himalayan regions where rice is a staple food.

RETRACTED: Impact of germination conditions on nutritional, nutraceutical, functional and anti-nutritional factors of Pseudocereals grown in Northern Himalayas

“…The buckwheat and amaranth grains were divided into several groups according to different germination temperatures (25,30,35,40 o C) and time (24,48,72,96 hr.). The grains from each group were thoroughly cleaned and disinfected before use.…”

“…The germination process took place in the dark using a seed germinator (Scienocraft) at four different temperatures. (25,30,35,40 o C), time (24,48,72,96 hr) and 90% humidity. During the germination process, water was periodically sprinkled on the grains to keep them moist.…”

“…The proximate composition of native (control) & germinated buckwheat & amaranth our at different temperatures (25,30,35,40 o C) and time (24,48,72,96 hr) is listed in Tables 1 and 2. In our study, the crude protein content of BW and AM increased signi cantly (p < 0.05) from 12.62 percent to 15.58 percent and from 13.22 percent to 14.48 percent, respectively, as germination time increased.…”

“…Tables 1 and 2 shows the crude fat content of native (control) and germinated buckwheat and amaranth our at (25,30,35,40 o C) and (24,48,72,96 hr.). After prolonged germination, buckwheat and amaranth's crude fat content dropped from 2.84-2.40% and 5.27-3.83%, respectively.…”

Residues and Dietary Risk Assessment of Prohexadione-Ca and Uniconazole in Oryza sativa L. and Citrus reticulata Blanco by Liquid Chromatography-Tandem Mass Spectrometry

“…Milled white rice is a popular food choice among Chinese consumers. However, brown rice, which is considered a whole grain, has gained attention from those with grain intolerance due to its high dietary fiber and active substances [ 3 ]. Additionally, rice hull, rice straw, and other by-products are valuable resources that can be used for various purposes, such as livestock feed, biofuels, biocomposites, compost, and fermentation applications [ 4 , 5 , 6 ].…”