Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

► Effects of soaking process on phytates and nutrient content in brown rice was studied. ► A surface response methodology with a 32 factorial experimental design was used. ► 90% of phytic acid was removed. ► Protein digestibility and mineral dialyzability were improved. ► Acid soaking rice produced a low phytate rice ingredient to formulate foods.