Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

This study investigated the changes in chemical and functional components in different parts of rough rice seed (Oryza sativa L.) before and after germination. Rough rice was separated into hull, brown rice, and sprout, and then analysed for crude protein, crude lipid, free sugars, fatty acids, phytic acid, vitamin E, γ-oryzanol and γ-aminobutyric acid (GABA). Before germination, the crude protein content of rough rice was 97.28 mg/g, whereas after germination, it increased to 105.14 mg/g. The phytic acid content was decreased after germination, but glucose, which was absent before germination, increased to 11.45 mg/g in brown rice and 8.82 mg/g in rough rice. After germination, linoleic acid increased whereas oleic and palmitic acid decreased in brown rice. The GABA content showed the highest increase from 15.34 to 31.79 mg/100 g in the rough rice part after germination. The γ-oryzanol content in rough rice and brown rice increased 1.13 and 1.20-fold after germination, respectively. The vitamin E content increased from 3.21 to 3.93 mg/100 g in rough rice. The sprout had high vitamin E (5.45 mg/g) and γ-oryzanol (9.91 mg/g) content.