Twenty four brown rice varieties were investigated for the changes in the contents of main nutrients during germination and their effect on the pasting properties of germinated brown rice. The results indicated that germination of brown rice led to a significant decrease in total starch content (P < 0.01) and a significant increase in soluble protein, cellulose, and γ-aminobutyric acid contents (P < 0.01), while not significantly changing the contents of amylose, total protein, and crude lipids (P > 0.05). Peak viscosity, minimum viscosity, fi...
