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Brown rice is known as whole grain rice and its consumption has potential health benefits. However, the demand for brown rice is low due to its hard texture and its tendency to spoil during long-term storage. germinating improves the texture and digestibility of brown rice, as well as increasing the bioavailability of nutrients and phytochemicals, and significantly affects the cooking properties and texture of rice. Rice varieties Gilaneh, Hashemi, Khazar, Anam, Rash, Ali Kazemi, and Gharib were germinated after 24 hours of soaking in water at 30°C (with a ratio of 1:5, brown rice to distilled water) in two layers of moist cotton cloth at 30°C. The samples were dried in an oven at 45°C until a moisture content of 10 to 12% was achieved. After separating the sprouts, functional compounds including polyphenols, elements (iron, manganese, zinc, and phosphorus), protein, water absorption capacity, percentage of solids loss, and amylose content were measured in brown rice, germinated brown rice, and white rice and studied in a randomized complete block design and in three replications. The average cooking time for brown rice, germinated brown rice, and white rice was 37.31, 29.86, and 23.36 minutes, respectively. Germinating brown rice reduced the cooking time of Gilaneh, Hashemi, Khazar, Anam, Resh, Ali Kazemi, and Gharib varieties by 11, 7, 11, 2, 4, 6, and 9 minutes, respectively. On average, germinating brown rice increased water absorption by 46%. The amylose content in germinated brown rice samples was on average 2.12% lower than that of brown rice. The protein content of germinated brown rice grains was on average 0.74% higher than that of brown rice and 0.8% higher than that of white rice in the studied cultivars. Germinating brown rice in the studied cultivars resulted in a 21% increase in grain iron compared to brown rice and 64% compared to white rice. The highest iron concentration in germinated samples belonged to the Rash cultivar with an average of 35.32 mg/kg, and the lowest was found in the Hashemi and Khazar cultivars with an average of 19.17 and 19.67 mg/kg, respectively. Germinating brown rice increased phosphorus levels by 18% and polyphenolic compounds by 33%. The highest total phenol content was found in the germinated brown rice sample of Anam and Resh cultivars with an average of 167.44 and 165.73 mg/100 g of sample. Germinated brown rice can be used as a product or in the production of innovative food products with high nutritional value.
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