Exploring bioactive and nutritional profiles in plant-based milk alternatives from green rice (Khao Dawk Mali 105) and its milling fractions

Rising demand for plant-based beverages drives interest in cereal-based milks, yet green rice (harvested before full maturity) remains underutilized. This study investigated bioactive compounds, nutritional composition, and amino acid profiles of milks from green rice and its milling fractions: green rice milk (GM), broken green rice milk (BGM), white (refined) broken green rice milk (WBGM), green rice bran milk (GBM), and white rice milk (WM). GBM showed the highest total phenolics, flavonoids, and antioxidant activities, followed by GM and BGM. All phenolics were detected in GM, whereas GBM had the highest phenolic acids but lacked chlorogenic acid. GBM showed superior nutrients except carbohydrates. Arginine and phenylalanine were predominant essential amino acids. Despite higher protein content, green rice milks showed lower amino acid levels, potentially due to poor extractability. PCA confirmed the nutrient- and bioactive-rich profile of GBM. These results underscore green rice and its fractions' potential as functional rice milks.