Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice

The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), γ-aminobutyric acid (GABA), and γ-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components' concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, γ-oryzanol, and protein than PR. Among the components, TDF, GABA, and γ-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and γ-oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar 'Keunnun' might also prove to be a very important food source, owing to its high GABA and γ-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.