Effect of pre-germination time on amino acid profile and gamma amino butyric acid (GABA) contents in different varieties of Malaysian brown rice

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Abstract

Eighteen varieties of Malaysian brown rice were evaluated for their crude protein, total glutamic acid, and gamma amino butyric acid contents after pre-germination at different times. The crude protein and total glutamic acid content increased significantly in all the varieties after pre-germination. Gamma amino butyric acid content increased dramatically with time during the pre-germination process. A significant (p 0.05) positive correlation was observed between protein, glutamic acid, and gamma amino butyric acid contents before and after pre-germination. The brown rice varieties containing higher glutamic acid and/or protein content before the pre-germination process provided more gamma amino butyric acid content during pre-germination. Copyright © Central Institute of Postharvest Engineering & Technology.

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Roohinejad, S., Omidizadeh, A., Mirhosseini, H., Saari, N., Mustafa, S., Meor Hussin, A. S., … Abd Manap, M. Y. (2011). Effect of pre-germination time on amino acid profile and gamma amino butyric acid (GABA) contents in different varieties of Malaysian brown rice. International Journal of Food Properties, 14(6), 1386–1399. https://doi.org/10.1080/10942911003687207

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