Rice Germination and Its Impact on Technological and Nutritional Properties: A Review

Abstract

Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells. This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains. The macro- and micro-nutrients can be changed depending on the intensity of the applied variables during germination. For instance, germination time can increase the protein content in the grain and concurrently reduce its protein digestibility. In most cases, the number of bioactive compounds present in rice grains are increased regardless of germination conditions. Germination can promote the complexation of nutrients and thus negatively interfere with the digestibility of macronutrients. This review highlighted the influence of the germination process on the nutritional quality of rice grains, providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain, emphasizing the health benefits.

Keywords

• germinated rice
• nutritional aspect
• germination condition
• digestibility
• advantage