Effect of germination on yield, physico-chemical properties, nutritional composition and GABA content in germinated brown rice

Abstract

Germinated brown rice (GBR) is an emerging health food that has received attention due to its nutritional composition, especially Gamma Amino Butyric Acid (GABA). The objective of this research was to germinate two brown rice varieties MTU 1010 and KNM 118 at various germination hours (0, 12, 24, 36, 48, 72 hours) to determine the best yield and correlate with the nutritional composition and GABA content. Brown rice soaked in water for 12 hours at 28 ± 2ºC followed by 24 to 36 hours germination was found to have optimum yield (85%) with good nutritional and GABA content. Protein, fat, crude fiber, carbohydrate content and energy content among all samples were highest at 24 hours and 36 hours of germination. Pearson correlation coefficient performed between yield, germination hours and nutritional parameters of both varieties, indicated a positive correlation between germination hours and GABA content in both varieties.

Effects of soaking duration and incubation conditions on GABA biosynthesis in MangBuk brown rice of Vietnam

“…However, working on three varieties of Southern Thai brown rice, Banchuen et al (2010) suggested that the optimum conditions for producing the highest GABA content were to germinate them in a closed vessel for 36 hours for Sangyod Phatthalung rice and Chiang Phatthalung rice, and for 48 hours for Niaw Dam Peak Dam rice. GABA content was highest after 72 hours of germination for Chinese red rice (Ding et al, 2018) and Indica rice (MTU 1010 and KNM 118) (Mohmmed et al, 2021), or after 40 hours at 35°C for high yielding variety rice (cv. Jhelum) (Hussain et al, 2020) and Brazilian red rice (Müller et al, 2021).…”