The impact of germination methods on the quality and physicochemical properties of rice

• Different germination methods significantly altered rice quality profiles. • Soaking and milling sequences influenced structural cracking and head yield. • BR and DTR germination improved GABA, minerals, and crude fiber more than UDR. • Germination reduced color intensity and organoleptic scores. Hydrolytic enzymes that degrade macromolecules and synthesise bioactive compounds are activated during germination. While BR and UDR require soaking to raise grain moisture and initiate growth, DTR germinates without soaking due to its naturally higher moisture content. These differences highlight the need to compare germination induced physicochemical alterations among BR, UDR, and DTR. Germination affected several quality parameters. Water content ranging from 11.49 % to 13.34 %. Significant increases were observed in GABA (1.41–14.49 mg/100 g), phosphorus (73.98–304.76 mg/100 g), magnesium (16.45–116.12 mg/100 g), crude fiber (6.77–7.85 %), fat (1.79–3.46 %), protein (8.24–8.92 %), and calories (348.80–366.70 Kcal/100 g), particularly in BR and DTR. Carbohydrates decreased from 76.28 % to 71.49 %. IC 50 declined in UDR and BR but increased markedly in DTR (37253.20 mg/L). Milling yield decreased in all germinated samples, ranging from 65 % (UDR) to 74.67 % (BR). Sensory attributes also declined. Although DTR exhibited the highest GABA and IC 50 , BR demonstrated the most favorable nutritional changes overall; however, SEM analysis showed noticeable kernel cracking in BR. Overall, these results indicate that physicochemical and nutritional changes during germination are strongly influenced by the sequence of germination steps.