International Journal For Multidisciplinary Research

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From grain to Germination: A Review of the Nutritional and Phytochemical Changes in Mature and Germinated Black rice

Author(s) Preeti Dhankhar, Parvinder Kaur
Country India
Abstract Black rice is recognized as a functional food because of its rich nutritional composition and high levels of bioactive compounds, particularly anthocyanins and phenolic acids. This review compares the nutritional characteristics and health-promoting potential of black rice flour produced from mature grains with those of germinated black rice and early-stage rice sprouts. Black rice flour is generally a concentrated source of carbohydrates, dietary fibre, plant protein, minerals and grain-associated phenolic compounds, making it suitable for nutrient-dense staple foods, bakery products and functional formulations. In contrast, germination can modify the nutritional and phytochemical profile of black rice through the mobilization of storage reserves and activation of metabolic processes during early seedling development. These changes may affect the levels and profiles of selected proteins, minerals, phenolics, anthocyanins and other antioxidant compounds. The nutritional and phytochemical composition of germinated black rice can vary substantially with cultivar, germination duration, growing conditions and harvest stage. Similarly, milling and processing conditions may influence the retention of anthocyanins and antioxidant capacity in black rice flour. Overall, mature black rice flour and germinated black rice offer complementary nutritional characteristics: flour provides concentrated grain nutrients and energy, whereas germination may enhance or modify selected nutritional and functional characteristics. Further standardized comparative studies are needed to evaluate nutrient bioavailability, optimize germination and processing conditions, and support the wider application of germinated black rice in health-oriented food products.
Keywords Germinated black rice; rice sprouts; germination; proximate composition; phenolics; anthocyanins; antioxidant activity; phytochemicals
Field Sociology > Home Science
Published In Volume 8, Issue 3, May-June 2026
Published On 2026-05-08
DOI https://doi.org/10.36948/ijfmr.2026.v08i03.87455
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CrossRef DOI prefix of IJFMR is 10.36948/ijfmr

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