Over the past decade, scientific research on pigmented rice has substantiated its superiority over milled white rice. However, a large body of evidence has found that these compounds are more abundantly present in pigmented rice varieties. Dietary fiber, amino acids, phytosterols, phenolics, and γ-aminobutyric acid (GABA), among others, are known to be present in brown rice. Brown rice is an unpolished whole grain with an intact outer bran layer, embryo, and endosperm. Rice ( Oryza sativa L.) is a major staple cereal grain for most of the global population. Deploying this knowledge to breed rice with multi-nutritional properties will be timely to address double burden nutritional challenges. Genetic markers associated with these flavonoids were incorporated into the random forest model, improving the accuracy of prediction of multi-nutritional properties from 89.7% to 97.7%. Haplotype analyses showed a significant difference ( P < 0.05) between alleles associated with these genes. Genome-wide association studies of the PRS suggested the activation of specific genes such as CHS1 and UGT genes responsible for increasing certain flavonoid compounds. Metabolomic analysis revealed the preferential accumulation of dipeptides, GABA, and flavonoids in the germination process. Herein, we demonstrated that germination resulted to increase levels of certain dietary compounds, such as free phenolics and micronutrients (Ca, Na, Fe, Zn, riboflavin, and biotin). However, there is a scarce information on how germination impacts the overall nutritional profile of pigmented rice sprouts (PRS). Germination is a bioprocessing approach to increase the bioavailability of nutrients in rice. Enhancing the dietary properties of rice is crucial to contribute to alleviating hidden hunger and non-communicable diseases in rice-consuming countries.
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