Chemical evaluation of pre-germinated brown rice and whole grain rice bread.

Pre-germination process was carried out at 40c for 3 and 24 h. protein ,minerals, total dietary fiber (TDF) , phytic acid , γ-oryzanol, and total phenols content were estimated in white rice , brown rice , pre-germinated brown rice (PGBR) and whole grain rice bread (RB). Results indicated that PGBR holds much more nutrition over milled rice or ordinary brown rice. Phytic acid decreased with prolonged pre-germination and thermal process the highest reduction percent was in rice bread (20%). Zn, Ca, Mg and Fe levels increased significantly in pre-germinated brown rice (PGBR) as a result of phytic acid degradation. γoryzanol content did not change after pre-germination (40.62 mg/kg rice grain). Total phenols content declined by 25.30 % as prolonged pre-germination (40c /24 h).