Layout 1 A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) Effect of Germination on Improving Grain Quality, Chemical Com- position, Antioxidants, and Phytic Acid in Rice (Oryza sativa) Nessreen N. Bassuony 1*, Eman N. M. Mohamed2, and Ekram H. Barakat3 1 Rice Research Department Sakha-Kafr EL-sheikh, Field Crops Research Institute, ARC, Egypt; 2 Seed Technology Research Department, Field Crops Research Institute, ARC, Egypt, 3 Depatement of Home Economics, Faculty of Specific Education, Kafr EL-Sheikh University, Egypt. Atlas Journal of Biology, 2021, pp. 741-751 https://doi.org/10.5147/ajb.vi.227 Abstract This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104( Japonica), Giza 178( Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to de- termine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Ger- minated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 ( Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182). Brown rice contains the highest value of antioxidant followed by germinated brown rice, while white rice gave the lowest level. Germinated brown rice recorded the second two good tastes after white rice. So, this study recommended that we can increase the nutritional value of rice by germinated brown rice with little change in taste. Keywords: Germinated brown rice; Protein; Amylose; Antioxidant. Received: May 14, 2021 / Accepted: June 15, 2021 ________________________________________ *Corresponding author: nnazmy4@yahoo.com This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 741 Introduction Rice (Oryza sativa L.) is one of the important food crops that feed more than 50% of the world's population, (Thuengtung et al., 2018). White rice is the most common type of rice that humans con- sume. However, ground rice serves as a major source of carbohydrates for your daily energy needs. Brown rice offered additional health benefits (Bassuony and El Abed 2016). A comparison to white and brown rice, brown rice is a rich source of many bioactive compounds, such as γ-oryzanol, tocopherol, toco- trienol, amino acids, dietary fibers, and minerals. The advantages for health with the consumption of brown rice mainly come from the phytochemicals found in its bran layers (Ravichanthiran et.al, 2018). Consumption of brown rice is less than milled rice because it is more difficult to cook than milled rice due to slow absorption in water, and the palatability of brown rice is the lowest of milled rice. (Ohtsubo et al., 2005), while the soaking process improves the nutrients in brown rice easily to be digested and brown rice texture is better. (Wu et al., 2013). Starch digestibility, the extent rate of starch hydrolysis by amylolytic enzymes. Flours prepared from germi- nated grains were documented to obtain better nu- tritional values than those of ungerminated flours. Grains germination has changes in enzyme activity and subsequent changes in composition. The pro- duction of germinated brown rice grain has gained big attention as a way to improve the eating quality and potential health-promoting functions of cooked brown rice (Cornejo et al., 2015). Accordingly, grain brown rice has become popular among health-con- scious consumers due to its bioactive compounds (Cho and Lim, 2016). Phytic acid is regarded as a potent inhibitor of minerals in plants. (Raboy, 2003). Phytic acid has also been reported to form stable complexes with proteins, which may result in decreased protein solubility, enzymatic activity, and proteolytic digestibility (Ravindran et al., 1995). Great efforts have been made to reduce the amount of phytate in foods through various processes, in- cluding the addition of exogenous enzymes. Germi- 742 nation has been reported to reduce Phytic acid and increase inorganic. It could thus improve the bio- availability of minerals in cereals (Ghavidel and Pra- kash, 2007). The consumption of germinated brown rice is increasing because of its improved quality of palatability and potential health functions (Phattay- akorn et al., 2016). Several nutrients and total pro- tein were increased while sugar was reduced in germinated brown rice compared with ungermi- nated brown rice (Trachoo et al., 2006). Germinated brown consumption rice is associated with human health-improving due to a big range of biological properties (Sutharut and Sudarat, 2012). The aim of this study is 1-Study changes in total starch, sugars, and physicochemical properties as well as being af- fected by the germination process and comparing them with milled rice and brown rice. 2- Study the possibility of enhancing the antioxidant of germi- nated brown rice. 3-Evaluating the possibility of in- creasing the antioxidant properties of germinated rice. Materials and Methods Three rice varieties namely Sakha 104, Giza 178, and Giza 182 were used in this study (Table 1). The samples were used from freshly harvested grains of paddy rice at 14% moisture content from 2020 sea- son planting. Brown rice: was prepared by removing a husk of the ungerminated paddy rice using an experimental huller machine (Satake). Milled rice: Brown rice was consequently milled using McGILL Miller No. 2. The sample was milled for 60 sec. Germinated brown rice (GBR): Paddy rice (5kg) for all cultivars was soaked in tap water at room temperature for 24 h and water was changed every A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) No. Cultivar Parentage Types Origin 1 Sakha 104 GZ 4096/GZ 4100 Japonica Egypt 2 Giza 178 Giza 175/Millyang 49 Japonica – Indica Egypt 3 Giza 182 Giza181/IR39422//Giza181 Indica Egypt Table 1. Parentage, types, and Origin of the three cultivars used under study. 743 7-8 h. All rice cultivars were distributed that soaked in baskets of plastic by cheesecloth covered and ger- minated in locker germination of for 48 H at 28- 30°C and 90-95% relative humidity. After germination, the germinated grains were dried at 50°C to approximately 10% of moisture content (Fig. 1). The hulls, shoots, and roots were separated using an experimental huller machine (Satake). The milled were prepared and brown rice and germinated brown were dehulled at the grain quality Lab., RRTC. Sakha, Egypt (Fig. 2). Samples were taken in random sampling (three replications for three cultivars) completely random- ized design in the factorial arrangement was used in this experiment. About 150 grams (three replication) of rough rice for all samples(Brown rice and germi- nated brown) were taken and well mixed and cleaned for the gelatinization temperature, water up- take, hardness, and elongation % analyses. Grind 10 whole milled rice grains of all samples to a fine pow- der to obtain rice flour and use in the analyzes of amylose content, chemical component, Phytic acid, and total antioxidant capacity. Cooking and eating quality characters i.e. Gelati- nization temperature, amylose content, and elon- gation % were estimated for rice samples following the methods of Little et al., (1958). Juliano (1971), Azeez and Shafi (1966) respectively. Water uptake was calculated according to the procedure of Singh et al.,(2005). Hardness: The Universal Testing Machine (UTM) (Model: LR Five Series, M / S Llyod Instrument, England) was employed to measure the hardness of raw rice Chemical composition: Flours were analyzed for the following chemical compositions protein content (NX 5.95), lipids content, ash content (%), crude fibbers content, and total carbohydrate content (%) following the method described by A.O.A.C. (1990). Phytic acid: A method by Wheeler and Fer- rel(1970). Total antioxidant capacity: The total antioxidant capacity of the extracts was evaluated by the method of Banerjee et al., (2005) using phosphor molybde- num reagent (3.3 ml sulphuric acid, 335 mg sodium phosphate, and 78.4 mg ammonium molybdate in 100 ml of distilled water) with 0.1ml of the extract. The absorbance of the samples was measured at 695 nm after boiling in a water bath for 95 ° C for 90 min against an empty reagent, which included the appropriate volume of the same solvent instead of samples. Panel test evaluation: Brown rice, milled rice, and germinated brown rice samples (1kg) were cooked and were served to a panel of 10 Judges for eval- uation. The cooking recommendation was to use the same water volume temperature and time of cook- ing. The samples were evaluated translucency and oder then after cooking for, kernel expansion, cooked kernel hardness, stickiness, odor, whiteness, expan- sion, hardness. Stickiness and taste according to Ju- lino (1965). All collected data were presented for analysis of variance according to Gomez and Gomez (1984). Treatments means by which Duncan's multiple range test were compared (Duncan, 1955). All sta- tistical analysis was performed using variance tech- nique using "MSTAT" software package. A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) Fig. 1. Rice cultivars (Sakha 104, Giza 178, and Giza 182, respectively after germination. Fig. 2. Milled rice, brown rice, and germinated brown for three culti- vars under study. 744 Results and Discussion Analysis of Variance (ANOVA) Data shown in Table 2 represent the mean square (MS) of the sources of variance for char- acters under study. The analysis of the mean square showed there was a very highly significant differ- ence among the cultivars for all characters eval- uated except amylose content%, gelatinization temperature, ash (%), fiber, and fat (%), while the mean square estimates showed highly significant differences among the three statues for all char- acters under study. Cultivars and statues interaction for the mean square was significant for all the char- acters except for fat (%), carbohydrate (%), and fiber. These findings indicated the presence of large variation among cultivars and statues under study. Cooking and Eating Quality Characteristics Amylose content (%): The data shown in Table 3 A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) Source of variance D.F Ms Amylose content% Gelatinization temperature (GT) Elongation % Hardness Water uptake Ash (%) Genotype 2 0.046 0.083 38.27** 0.365** 1.63** 0.004 Statues 2 0.177** 34.94** 2350.04** 3.098** 241.28** 0.018 * GxS 4 0.187** 0.535** 5.49** 0.357** 2.136** 0.16** Error 18 0.023 0.037 1.73 0.036 0.153 0.003 Source of variance D.F Ms Protein (%) Fat (%) Carbohydrate (%) Fiber % Phytic acid T. antioxidant capacity Genotype 2 4.76** 0.046 2.650** 0.135 0.049** 1536.37** Statue 2 4.38** 3.440** 2.374** 1.895** 0.056** 7600.31** GxS 4 0.36** 0.029 0.350 6.078 0.012** 293.96** Error 18 0.02 0.024 0.321 0.045 0.02 0.675 Table 2. ANOVA analysis of characters under study performance. Main Effect Amylose Content % Gelatinization Temperature (GT) Elongation % Hardness N (kg·m/s) Water Uptake % Cultivars Sakha 104 Giza 178 Giza 182 17.32!0.208a 17.73!0.327a 17.53!0.302a 4.40!0.577a 4.21!0.552a 4.33!0.601a 28.43!4.931 b 31.42!4.720 a 27.47!4.404 b 4.10!0.142 b 4.14!0.096 b 4.46!40.293a 13.05! 1.603 a 12.35! 1.374b 13.13! 1.550a Statue of rice White rice Brown rice Germinated brown rice 18.39! 0.096a 17.26! 0.042b 15.58!0.076 c 6.17! 0.067a 2.29! 0.094c 4.53! 0.124b 47.18! 0.647a 16.08! 0.375 c 24.56! 0.082b 3.64!0.091c 4.82! 0.164a 4.24!0.082 b 18.59! 1.82a 8.56! 0.189c 11.37! 0.264b Table 3. Effect of rice cultivars and statuses on some cooking and eating characters during 2020 season. Data represent means ± SE. Values with the same letter in a column of the same cultivar are not significantly different (p < 0.05). 745 indicated some cooking and eating characters. The amylose content affected on the stickiness of cooked rice was similar in the three types under study and classifying it as low-amylose varieties. The amylose content was highly significant between the statuses under the study. Germinated brown rice showed the lowest amylose content (15.58%) among all, fol- lowed by brown rice (17.26%) and white rice (18.39%). Germinated brown rice had a reduction of amylose content % but gradually increased in brown rice then increase in white rice. Gelatiniza- tion temperature and amylose content of germinated brown rice starch, when compared with brown starch, indicated that the germination process can indeed reduce the amylose content. (Kaneko and Morohashi,2003). Similarly, Charoenthaikij et al. (2009) had reported that germination increased not only the activity of amylose but also increased in re- ducing sugars in brown rice, supporting our findings of lower amylose content in germinated brown rice when compared with brown rice. Similar findings have also been reported by other researchers (Mohan et al., 2010). The amylose content in rice affects the softness and palatability of steamed rice (Feng et al., 2017) and so its reduction in brown rice will bring about a softer texture. Additionally, amy- lose content was reported to have a positive correla- tion with hardness and a negative correlation with stickiness after cooking (Musa et al., 2011). It means that germination reduces the hardness of brown rice, while it increases its stickiness, indicating that ger- minated brown rice would be more acceptable than brown rice taking into consideration its amylose content. Gelatinization temperature (GT): The gelatiniza- tion temperature of the rice samples has been clas- sified as high, intermediate, and low which means the temperature required for normal cooking time is below 70-74°C.And no significant difference with the three rice varieties under study. It is evident from data shown in Table 3 that there were significant differences in gelatinization temperature among the three rice statuses. Brown rice gave the highest tem- perature followed by germinated brown rice then milled rice.The amylose content % and gelatiniza- tion temperature among types and statuses of rice were evaluated (Fig. 3). Elongation (%): In this study elongation of rice kernel% (Table 3), maximum elongation ratio was observed in Giza178 ( Japonica Indica) (31.42) fol- lowed by Sakha 104 (28.43). No significant was found among Sakha104 ( Japonica), and Giza182 (Indica). (Bassuony and El Abed 2016). Also, results in Table (3) showed significant differences were de- tected for elongation ratio among statuses. White rice gave the maximum elongation %( 47.18). Whereas brown rice recorded the minimum value (16.08 %). While germinated brown rice gave a me- dium value between them (24.56 %). Hardness: Japonica rice exhibited lower hardness than Indica rice (Table 3). These results suggest that the ultrastructure of rice affects the texture of the cooked product (Kang et al 2006). There were sig- nificant differences among statuses for hardness. The A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) Fig. 3. Effect of rice cultivars and statuses under study on (A) Amylose content% and (B) Gelatinization temperature. ! " 746 strongest (4.82) was recorded at brown rice. While the weakest value (3.64) was found in white rice. The elongation% and hardness among types and statuses of rice were evaluated (Fig. 4). Water uptake: The water uptake ratio is a good in- dication of the volume expansion of rice (Table 3). High significant was observed in the water uptake ratio, which ranged from 12.35 to 13.13. Giza 182 variety produced the maximum water uptake (13.13), while Giza 178 gave the minimum value (12.35). There were significant differences in water uptake due to the statuses of the study. White rice gave the maximum number value (18.59). While brown rice recorded the minimum value (8.56). While germinated brown rice gave a medium value between them (11.37). Water uptake among types and statuses of rice was evaluated (Fig. 5). Chemical Composition The Indica rice variety Giza181 had the highest protein and fat% in compared the other types under study (6.98) and 2.46 respectively), while the japon- ica rice variety Sakha 104 gave (5.57 and 2.32) (Table 4). ( Kang et al 2006) recorded the same re- sults, while Japonica -Indica Giza 178 gave the me- dium value between them in protein content %. Whereas no significant differences were detected between the japonica rice variety Sakha 104 and Ja- ponica Indica Giza 178 in fat % Table 4. Data showed that (Table 4) the germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%), respectively, compared with brown rice and white rice. Brown rice had the highest value of protein, fat, ash, and crude fiber content compared with white rice El- Hissewy et al., (2002) reported that increasing mil- ling caused a significant decrease in oil, protein, and ash may be due to most of the nutrients present in the outer layer of the brown rice grain which were removed during the milling process. It may be the metabolic activity of dry seed increases as soon as it is hydrated during soaking. Complex biochemical changes occur in different parts of the seed during germination. Because no external nutrients are added during the germination process, only water and oxygen are consumed by the germinating seed, A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) ! " Fig. 4. Effect of rice cultivars and statuses under study on (C) Elongation% and (D) Hardness. ! Fig. 5. Effect of rice cultivars and statuses under study on (E) water up- take. 747 desirable nutritional changes mainly stem from the decomposition of complex compounds to more simple forms, and their transformation into basic constituents (Chavan and Kadam, 1989). Zheng et al.(2007) found that the bioavailability of proteins was improved by the changes in the storage proteins of brown rice during germination. During germi- nation, the content of amino acids increased signifi- cantly. The germination conditions exhibited an effect on the changes in amino acid content, and that treatment was useful to the accumulation of a higher concentration of amino acids in germinated brown rice (Fengfeng et al., 2013). Concerning car- bohydrate content, the data observed that white rice had the highest value (89.03 %), compared with germinated brown rice (88.22%). While the lowest value (87.83 %) was found by brown rice. This means that the germination process is caused by the decrease in carbohydrate values compared with white rice. The chemical composition among the types and statuses of rice was evaluated (Fig 6). Phytic Acid and Total Antioxidants Capacity Phytic acid: Data shown in Table 5 illustrate Phytic acid (%) and total antioxidant capacity (mg/100g) of cultivars under study. No significant difference was between white rice and germinated brown rice. Data revealed that white rice had lower Phytic acid (%) comparing with the other two statues under study followed by germinated brown rice, then brown rice, Liang et al. (2008) pointed out that germination could decrease Phytic acid levels in brown rice also they found that hydrolysis of A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) Main effect Protein (%) Carbohydrate (%) Fat (%) Fiber % Ash (%) Cultivars (v) Sakha 104 Giza 178 Giza 182 5.57!0.199c 6.54!0.358b 6.98!0.251a 88.88!0.332a 88.53!0.224a 87.75!0.091b 2.32!0.212 2.43!0.172 2.47!0.170 1.78!0.172a 1.54!0.137a 1.67!0.141a 1.033!0.024a 1.08!0.032a 1.06!0.024a Statue of rice White rice Brown rice Germinated brown rice 5.47!0.204c 6.35!0.171b 7.27!0.292a 89.03!0.294a 87.83!0.257b 88.22! 0.131b 1.70! 0.656c 2.65! 0.067b 2.87!0.032a 1.15!0.053b 1.87!0.060a 1.98 !0.82a 1.011!0.015 a 1.05! 0.26ab 0.88!0.033a Table 4. Chemical composition of cultivars and statues under study in 2020 seasons. Data represent means ± SD. Values with the same letter in a column of the same cultivar are not significantly different (p < 0.05). Cultivars (v) Phytic acid (%) Total antioxidant capacity (Mg/100 g) Cultivars (v) Sakha 104 Giza 178 Giza 182 0.706!0.026a 0.598!0.048b 0.565!0.005 b 193.260!10.67a 165.158!9.92b 111.908!5.68c Status of rice White rice Brown rice Germinated brown rice 0.549! 10.07b 0.705! 14.82a 0.615! 11.06ab 133.359!0.026b 189.298!0.033a 147.669!0.023b Table 5. Effect of some rice cultivars on Phytic acid and Total antioxidant capacity. Data represent means ± SE. Values with the same letter in a column of the same cultivar are not significantly different (p < 0.05). 748 phytate can be obtained by activation of the en- dogenous phytase during soaking germination. (Shallan et al., 2010) stated that the phytate content is lower in milled rice because of the separation of the bran layers throw the polishing process. More than 80% of the phytate in the rice grain is found in the bran and aleurone layers. Total Antioxidants Capacity: Japonica rice cultivar (Sakha 104) has a significantly higher antioxidants level than Indica rice cultivar (Giza 182) (Ding et al., 2018). No significant difference have been ob- served between Indica rice (Giza 182) and Japonica A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) ! " # $ % Fig. 6. Effect of rice cultivars and statuses under study on the chemical composition (F) Protein (%) (G) Carbohydrate (%) (H) Fat (%) (I) Fiber % ( J) Ash (%). 749 indica rice cultivars (Giza 178) (Table 5). The antioxidants can protect cells against oxi- dative damage, thereby reducing the risk of diseases associated with oxidative damage (Shao and Bao2015). Brown rice contains the highest value of antioxidant followed by germinated brown rice, while the lowest level of antioxidant was recorded by white rice. Brown rice grains are harder to chew and have fewer taste qualities. Thus, pre-germinated rice is favored. It is also shown that pre-germinated brown rice increases mental health and immunity (Ravichanthiran et.al., 2018). The Phytic acid and total antioxidants capacity among types and stat- uses of rice were evaluated (Fig 7). Panel Test Data in (Table 6) showed the palatability characters Fig. 7. Effect of rice cultivars and statuses under study on (K) Phytic acid and (L) total antioxidant capacity. T ab le 6 . P al at ab il it y ch ar ac te rs o f w h it e, b ro w n , a n d g er m in at ed b ro w n r ic e u n d er s tu d y. T ot al - 10 0 T as te S ti ck in es s H ar dn es s E xp an si on W hi te n es s O de r C oo ki n g T im e (m in ) B ef or e co ok in g R ic e/ w at er ra ti o R ic e cu lt iv ar s T ra ns . G ra in s ha pe G ra in le ng th S ak ha 1 04 c ul ti va r 78 G oo d (9 ) F lu ff y ( 9 ) B ro ke n (7 ) H al f ( 6 ) W hi te (6 ) N o (1 0) 20 -2 5 (6 ) T ra ns (8 ) M ed iu m (8 ) Sh or t ( 8 ) 1: 1. 25 W hi te 57 A cc ep te d (5 ) F lu ff y (8 ) U nb ro ke n (1 0) Q ua rt er (2 ) D ar k (2 ) M ed iu m (5 ) M or e th an 30 (3 ) T ra ns (6 ) M ed iu m (8 ) Sh or t ( 8 ) 1: 1. 25 B ro w n 63 A cc ep te d (5 ) F lu ff y ( 9 ) U nb ro ke n (1 0 T hi rd (4 ) D ar k H al f ( 3) M ed iu m (5 ) 20 -3 0 (5 ) T ra ns (7 ) M ed iu m (8 ) Sh or t( 8 ) 1: 1. 25 G er m in at ed b ro w n G iz a 17 8 cu lt iv ar 75 G oo d (9 ) F lu ff y ( 9 ) B ro ke n (7 ) H al f ( 6) W hi te (6 ) N o (1 0) 20 -2 5 (6 ) T ra ns (8 ) M ed iu m (7 ) Sh or t 7) 1: 1. 25 W hi te 55 A cc ep te d (5 ) F lu ff y ( 8 ) U nb ro ke n( 1 0) Q ua rt er (2 ) D ar k (2 ) M ed iu m (5 ) M or e th an 30 (3 ) T ra ns (6 ) M ed iu m (7 ) Sh or t ( 7 ) 1: 1. 25 B ro w n 62 A cc ep te d (5 ) F lu ff y ( 9 ) U nb ro ke n( 1 0) T hi rd (4 ) D ar k H al f (3 ) M ed iu m (5 ) 20 -3 0 (5 ) T ra ns (7 ) M ed iu m (7 ) Sh or t( 8 ) 1: 1. 25 G er m in at ed b ro w n G iz a 18 2 cu lt iv ar 73 G oo d (9 ) F lu ff y ( 9 ) B ro ke n (7 ) H al f (6 ) W hi te (6 ) N o (1 0) 20 -2 5 (6 ) T ra ns (8 ) Sl en de r (6 ) L on g ( 6) 1: 1. 25 W hi te 53 A cc ep te d (5 ) F lu ff y ( 8 ) U nb ro ke n( 1 0) Q ua rt er (2 ) D ar k (2 ) M ed iu m (5 ) M or e th an 30 (3 ) T ra ns (6 ) Sl en de r (6 ) L on g ( 6) 1: 1. 25 B ro w n 61 A cc ep te d (5 ) F lu ff y ( 9 ) U nb ro ke n( 1 0) T hi rd (4 ) D ar k H al f ( 3) M ed iu m (5 ) 20 -3 0 (5 ) T ra ns (7 ) Sl en de r (6 ) L on g ( 6) 1: 1. 25 G er m in at ed b ro w n ! " A tl as J o u rn al o f B io lo g y (A JB ) - IS S N 2 1 5 8 -9 1 5 1 . P u b li sh ed b y A tl as P u b li sh in g, L L C ( w w w .a tl as -p u b li sh in g. o rg ) of three rice cultivars under study and the three statuses to increase the nutritional value of the white rice. Rice to water ratios was constant to all statuses at 1:1.25. Translucency before cooking for a white status of all cultivars was the best then ger- minated brown rice, while brown rice was the lo- west one due to having dark color resulted in bran. White rice recorded the lowest cooking time fol- lowed by germinated brown rice then brown rice for all cultivars. Brown rice had a strong odor than germinated brown rice and white rice for all culti- vars under study. The whiteness of rice after cook- ing is affected directly by brown rice and germinated brown rice, it's clear from data shown in Table 6. Volume expansion of white rice status gave the highest value as shown in Table 6. 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