@article{MAKHILLJFT20201828360,
    title = {Characterization of Biochemical and Proximate Composition in Rice Grains as Influenced by
Germination},
    journal = {Journal of Food Technology},
    volume = {18},
    number = {2},
    pages = {15-23},
    year = {2020},
    issn = {1684-8462},
    doi = {jftech.2020.15.23},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2020.15.23},
    author = {Bavita and},
    keywords = {Biochemical and proximate composition,characterize,cultivars,germination,Oryza sativa},
    abstract = {Present study was conducted to characterize ten
rice (<i>Oryza sativa</i> L.) cultivars viz. IET-23466, Dhan-201,
IET-23448, MAS-946, IET-23445, IET-23463, IET-
23455, PR-123, PR-115 and IET-23449 based on
biochemical (starch, amylose, amylopectin, total sugars,
reducing sugars, total protein and amino acids) and
proximate composition (moisture, crude protein, crude
fiber, ash and fat) before and after germination with an
aim to identify cultivars containing higher health
promoting components after germination. Findings of our
study demonstrated that germination significantly
influenced the biochemical and proximate components in
all the cultivars. Cultivars IET-23463, IET-23466, PR-123
performed better as revealed by higher content of crude
protein, ash, crude fiber, reducing sugars and low content
of amylose, amylopectin and starch after germination.
These cultivars hold great potential after germination and
would open up a useful opportunity for the food industries
to use them as an ingredient in functional foods.
Consumption of these cultivars as ingredients in
functional foods after germination would afford greater
health benefits to consumers because of increase of fiber,
minerals, amino acids and simple sugars after
germination.}
    }