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

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dc.citation.issue3
dc.citation.volume29
dc.contributor.authordo Nascimento LÁ
dc.contributor.authorAbhilasha A
dc.contributor.authorSingh J
dc.contributor.authorElias MC
dc.contributor.authorColussi R
dc.date.accessioned2023-10-31T00:40:19Z
dc.date.accessioned2023-11-03T04:46:03Z
dc.date.available2022-05-06
dc.date.available2023-10-31T00:40:19Z
dc.date.available2023-11-03T04:46:03Z
dc.date.issued2022-05-06
dc.description.abstractGrain 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.
dc.description.confidentialfalse
dc.edition.editionMay 2022
dc.format.pagination201-215
dc.identifier.citationdo Nascimento LÁ, Abhilasha A, Singh J, Elias MC, Colussi R. (2022). Rice Germination and Its Impact on Technological and Nutritional Properties: A Review. Rice Science. 29. 3. (pp. 201-215).
dc.identifier.doi10.1016/j.rsci.2022.01.009
dc.identifier.eissn1876-4762
dc.identifier.elements-typejournal-article
dc.identifier.issn1672-6308
dc.identifier.piiS1672630822000191
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69002
dc.languageEnglish
dc.publisherElsevier BV on behalf of the China National Rice Research Institute
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S1672630822000191
dc.relation.isPartOfRice Science
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectgerminated rice
dc.subjectnutritional aspect
dc.subjectgermination condition
dc.subjectdigestibility
dc.subjectadvantage
dc.titleRice Germination and Its Impact on Technological and Nutritional Properties: A Review
dc.typeJournal article
pubs.elements-id453305
pubs.organisational-groupOther
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