Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice

Abstract

Background and objectives As a cultivar developed by breeding, pigmented rice Keunnunjami has a dark purple pericarp and a giant embryo and has been found to possess strong antioxidant properties. The present study investigated the effect of 72‐hr germination on the physicochemical properties of Keunnunjami, in comparison with that of its parental pigmented normal embryo cultivar, Heukjinju, and ordinary normal brown rice. Findings Germination generally increased the amounts of reducing sugar, amino acids isoleucine, leucine, phenylalanine, valine, alanine, cysteine, glycine, proline, and tyrosine, and minerals such as calcium, magnesium, and phosphorus while it decreased the levels of histidine, lysine, methionine, threonine, arginine, aspartic acid, glutamic acid, serine, and potassium in the rice grains. The germinated Keunnujami exhibited higher amounts of essential and non‐essential amino acids and reducing sugar than the germinated Heukjinju and normal brown rice. The starch granules from all rice samples showed holes and pits on the surface after germination. Conclusions These changes in the chemical composition and morphological properties are possibly due to partial hydrolysis of starch and protein caused by enzymes that were activated during germination. Significance and novelty Results of this study could serve as the baseline information for evaluating the quality and possible food industry applications of germinated Keunnunjami.

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

“…In another study, [ 1 ] reported that the germination of corn for 24 h led to a 79% increase in iron content and an 80% increase in zinc content. Furthermore, a study by [ 25 ] on germinated rice (normal brown, Heukjinju, and Keunnujami) indicated that calcium content increased and potassium content decreased. However, in the case of brown rice, all mineral substance values (calcium, magnesium, potassium, phosphorus) increased with germination.…”