Effects of Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice

Abstract

In this research, to survey some conditions which influence germination process of brown rice 4900. After surveying the condition and the additional nutrient content which influence the germination activity and GABA (Gamma–Aminobutyric Acid) content in germinated brownrice, we have determined the optimal parameters: the rate of water and rice (2: 1), germination temperature is 36oC, the content of glutamic acid is added to the 200 ppm soaking process with a soaking time of 24h and a temperature of 35oC using a white light illuminating and combining a continuous moist spray with germination time of 18 h. After germination, the germinated brown rice should be dried at 55oC with a moisture content of less than 14% (w/w). When germinating brown rice under the above conditions, the research results showed that the content of GABA was 12.48 mg/100 g of dry matter, higher than Thailand’s commercially germinated rice product. The results of this study can be considered to improve the process of the germination of brown rice production. How to cite this article: Loan HTT, Nhung HTN. Effects of Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice. J Adv Res Food Sci Nutr 2020; 3(1): 11-15. DOI: https://doi.org/10.24321/2582.3892.202002