Effects of germination on the nutritive value and bioactive compounds of brown rice breads

The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.