Effect of pre-germination time on amino acid profile and Gamma Amino Buytric Acid (GABA) contents in different varieties of Malaysian brown rice.

• Main Authors: Roohinejad, Shahin, Omidizadeh , Alireza, Mirhosseini, Hamed, Saari, Nazamid, Mustafa, Shuhaimi, Meor Hussin, Anis Shobirin, Abdul Hamid, Azizah, Abd. Manap, Mohd. Yazid
• Format: Article
• Language: English; English
• Published: Taylor & Francis 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24193/1/Effects%20of%20pre.pdf; http://psasir.upm.edu.my/id/eprint/24193/; http://www.tandfonline.com

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.