ABSTRACT This study explores the nutritional enhancement of germinated brown rice (GBR), commonly referred to as GABA rice, produced from Nigerian rice cultivars (FARO 44, FARO 52, and FARO 57). Paddy rice was germinated at 35°C for 0 (control), 12, 24, and 36 h, followed by parboiling and dehusking to obtain GBR. Nutritional analyses focused on mineral, vitamin, and phytic acid contents. Germination significantly increased macro‐minerals, including calcium, magnesium, phosphorus, and sodium, by up to 109.8%, 22.1%, 12.1%, and 149.0%, respectively after 36 h of germination. The levels of trace minerals such as zinc, iron, manganese, selenium, and cerium also increased, while phytic acid level decreased with longer germination durations. Vitamin content improved markedly, with increases of 387.5% for B1, 440.0% for B2, and 56.8% for vitamin E, after 36 h of germination. A 24 h germination period was optimal for mineral enrichment, while 36 h maximized the vitamin levels. These findings suggest that GBR, when integrated into conventional rice processing systems, could offer a cost‐effective dietary intervention for addressing micronutrient deficiencies and managing metabolic health disorders.
Onyeka et al. (2026) studied this question.
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