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To enhance its utilization in the food industry, this study examined the impact of conventional water immersion, ultrasound-assisted immersion (10, 15, and 20 min) and heat-treated immersion (40, 50, and 60 \u00b0C) on the nutritional profile and taste properties of Coix. Germinated Coix showed reduced starch, fat, and phytic acid content, but increased protein, \u03b3-aminobutyric acid (from 38.05 to 58.00\u2013116.90 mg\/100 g, p &lt; 0.05), dietary fiber, soluble sugars, total phenolics, and DPPH radical scavenging activity (n = 5). Germination introduced palmitoleic, linolenic, arachidonic, myristic, and arachidic acids to Coix, increasing total amino acids and umami taste activity value from 88.09 to 104.50\u2013141.39 (p &lt; 0.05). The reduced bitterness and astringency of germinated Coix may be associated with lower linoleic acid content and higher levels of palmitoleic acid, aspartic acid, and glutamic acid. Ultrasound-assisted immersion for 20 min was identified as the optimal condition for enhancing GABA and amino acid contents while reducing bitterness, thereby broadening the food applications of Coix.<\/jats:p>","DOI":"10.3390\/foods15111925","type":"journal-article","created":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T10:06:56Z","timestamp":1780049216000},"page":"1925","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile of Coix"],"prefix":"10.3390","volume":"15","author":[{"given":"Qing","family":"Hu","sequence":"first","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-6419-1818","authenticated-orcid":false,"given":"Hongxiao","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suyang","family":"Duan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengzhong","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lina","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"},{"name":"National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying 257092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0674-3799","authenticated-orcid":false,"given":"Sha","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 23788 Gongye North Road, Jinan 250100, China"},{"name":"National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying 257092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0009-2200","authenticated-orcid":false,"given":"Xuyan","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, 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