Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour

Abstract Brown rice was germinated for different times (12, 24, 36, and 48 h) at temperatures (25, 30, 35 °C) with the aim to improve in vitro digestibility antioxidant potential of flour made from it. Results showed that increase germination time temperature increased starch protein during brown owing depolymerisation molecules by enzymatic activity. After under varying conditions, activity 50.19 95.58%, total phenolic flavonoid contents 0.88 2.02 mg GAE/g 34.06–62.94 QE/100g, respectively. Germination elevated (35 prolonged (48 also reducing power 60.49% metal chelating 114.50% as a result structural breakdown bound phenolics. Increased hydrolytic enzymes progress results continuous reduction pasting properties lightness values (L), while increasing a* b* rice. Tailored germination, therefore, can be offered tool nutrient bioactive compared non-germinated rice, thus, producing naturally modified enhanced functionality.