Recently, a germination process is

Recently, a germination process is introduced
to cereal and legume seeds and many studies have
reported its advantages and health benefits. In a
germination process, rice has been softened during the
steeping stage, which will be soft enough to eat when
cooked in an ordinary rice cooker. Germinated rice
contain numerous nutrients include γ-aminobutyric
acid (GABA), dietary fiber, inositols, ferulic acid,
phytic acid, tocotrienols, magnesium, potassium,
zinc, γ-oryzanol, and prolylendopeptidase inhibitor
(Shoichi, 2004). Beneficial biological activities of
these compounds have been well documented. Regular
intake of germinated brown rice has been found good
for health; e.g., it can help to prevent headache, colon
cancer, heart disease, and Alzheimer’s disease, as
well as lower blood pressure and regulate blood sugar
level (Kayahara and Tukahara, 2000)
Usually, germinated rice is made from normal
rice (Oryza sativa L.) containing brownish bran
with the popular cultivar such as fragrance rice
(local name Khao Dawk Mali105), and Phatumthani
variety. Unfortunately, scientific data relevant to
germinated rice, especially black rice, are not readily
available in Thailand. In addition, there is no existing
study to validate the combined effect of germination
and the pigment of rice in terms of antioxidative
property change. This research, therefore, introduced
an alternative choice of using black rice as a raw
material for making germinated rice. Two pigmented
rice including black glutinous rice (local name Niew
Dam), and black non-waxy rice (local name Hom
Nil), which are popular rice cultivars for consumption
in the lower north area of Thailand, were selected for
the present study.
As the consumers become more health conscious
and more aware of the benefits of functional foods, diets
containing bioactive compounds such as antioxidants
have received greater attention. Therefore, to address
the gap of knowledge on germinated rice, especially
black rice, this study was conducted to determine the
effect of germination on the antioxidant content and
its activity of germinated black rice.