Agricultural and Biological Sciences
8 years ago

Pre-germinated brown rice boosts nutrition and reduces phytic acid in bread.

Electronic journal of environmental, agricultural and food chemistry
Chemical evaluation of pre-germinated brown rice and whole grain rice bread.
M. A. Shallan, Hossam S. El‐Beltagi, A. M. Mona, T. M. Amera

Paper Summary

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Pre-germinated brown rice (PGBR) and whole grain rice bread (RB) have higher nutrition than white or brown rice. PGBR has more protein, minerals, and fiber. Phytic acid decreases with longer pre-germination and cooking, especially in rice bread. Zinc, calcium, magnesium, and iron levels increase in PGBR due to phytic acid breakdown. γ-oryzanol content stays the same after pre-germination. Total phenols decrease with prolonged pre-germination.