The present study was conducted to characterize ten rice (Oryza sativa L.) cultivars viz. IET-23466, Dhan-201, IET-23448, MAS-946, IET-23445, IET-23463, IET-23455, PR-123, PR-115 and IET-23449 based on biochemical (starch, amylose, amylopectin, total sugars, reducing sugars, total protein and amino acids) and proximate composition (moisture, crude protein, crude fibre, ash and fat) before and after germination, with an aim to identify cultivars containing higher health-promoting components after germination. Findings of our study demonstrated that germination significantly influenced the biochemical and proximate components in all the cultivars. Cultivars IET-23463, IET-23466, PR-123 performed better as revealed by higher content of crude protein, ash, crude fibre, reducing sugars and low content of amylose, amylopectin and starch after germination. These cultivars hold great potential after germination and would open up a useful opportunity for the food industries to use them as an ingredient in functional foods. Consumption of these cultivars as ingredients in functional foods after germination would afford greater health benefits to consumers because of increase of fibre, minerals, amino acids and simple sugars after germination.

中文翻译：

---

受发芽影响的稻谷生化和近似组成的表征

本研究旨在表征十个水稻 (Oryza sativa L.) 栽培品种，即。基于生化（淀粉、直链淀粉、总支链淀粉、总支链淀粉、糖、还原糖、总蛋白和氨基酸）和发芽前后的近似组成（水分、粗蛋白、粗纤维、灰分和脂肪），旨在鉴定发芽后含有较高保健成分的品种。我们的研究结果表明，发芽显着影响了所有品种的生化成分和邻近成分。品种 IET-23463、IET-23466、PR-123 表现更好，因为其粗蛋白、灰分、粗纤维、还原糖和直链淀粉含量较低，发芽后的支链淀粉和淀粉。这些品种在发芽后具有巨大的潜力，将为食品行业将其用作功能性食品的成分提供有益的机会。食用这些品种作为发芽后功能性食品的成分，可以为消费者提供更大的健康益处，因为发芽后纤维、矿物质、氨基酸和单糖增加。