Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution

Background and objectives Brown rice grains are not considered suitable as table rice despite its high nutritional value. In previous studies, we have shown that red onion solution accelerated rice seed germination. In this study, we investigated the effect of germination in red onion solution on high‐quality brown rice, black rice, and giant embryo rice, examining biofunctional components, physical properties, and palatability after cooking. Findings Germination in red onion solution increased the antioxidant capacity and γ‐aminobutyric acid content in rice, even when cooked, compared with germination in water. Moreover, the cooked rice after germination in red onion solution was slightly softer and stickier than that germinated in water. Conclusions We found that germination of brown rice in red onion solution produced a palatable and biofunctional product. Acceleration of germination by the red onion solution may be due to an increase in phytohormones through stimulation of signal transduction. Significance and novelty Palatability and biofunctionality were improved by germinating three kinds of brown rice in the red onion solution. The hypothesis for the acceleration of germination by the red onion was proposed that the phytohormone and protein kinase take important roles from the results of proteomic analysis.