International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Effect of germination on brown rice and its role in human health promotion: A review


Siddhant N Sathe, Rinku S Agrawal, Sandip T Gaikwad, Prerna D Shere

Brown rice contains more nutritional value than ordinary white rice. In spite of its superior bioactive components, brown rice is rarely consumed as a staple food owing to its dark appearance and hard texture. Brown rice can be germinated to modify its taste and further enhances its nutritional value and health promoting functions. Germinated brown rice (GBR) can be considered as a potential functional food ingredient as it contains more bioactive components, like ferulic acid, γ -oryzanol, and gamma aminobutyric acid (GABA) that has been reported to reveal several physiological benefits. However, there is a need to explore the information about commercial production of GBR and its potential utilization in food products. Value added products with incorporated GBR acquire better nutritional profile, leading to improved consumer acceptability. The aim of this review is to focus nutritional and health-promoting functions of GBR in order to promote its utilization for commercial exploration.
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