Open AccessEffect of germination on yield, physico-chemical properties, nutritional composition and GABA content in germinated brown rice
Author(s) -
Naseerunnisa Mohmmed,
Aparna Kuna,
Supta Sarkar,
M. M. Azam,
Lakshmi prasanna K,
Kumaravelu Chandu Kiran
Publication year - 2021
Publication title -
oryza
Language(s) - English
Resource type - Journals
eISSN - 2249-5266
pISSN - 0474-7615
DOI - 10.35709/ory.2021.58.4.5
Subject(s) - germination , brown rice , yield (engineering) , composition (language) , water content , horticulture , food science , chemistry , biology , agronomy , materials science , linguistics , philosophy , geotechnical engineering , engineering , metallurgy
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.