Effects of Water Circulation and Quantity on GABA Content and some Properties of Germinated Brown Rice

Abstract:

At germination stage, paddy rice seed produces phytochemicals that are essential for human health. One way of value added concept for rice production is to germinate paddy rice grain to increase nutritional quality before selling. Typical method of soaking paddy grain in stagnant water for 1 to 2 days has been employed for germination. Water flowing through rice grains instead of stagnant may increase its nutritional quality. The objective of this study was to compare 2 methods of grain watering, i.e. soaking in stagnant water and circulating water through grains, on gamma aminobutyric acid (GABA) content and some other properties. The appropriate proportion of water used was also to be evaluated. The Khoa Dok Mali 105 rice variety was chosen for germination tests. The soaking and circulation methods were compared at 8 levels of water quantity i.e. 3, 4, 5, 6, 7, 8, 9 and 10 times of paddy rice by weight. The results showed GABA content of paddy rice under circulation method was higher for all water quantities. The higher the amount of water, the higher the GABA content in both watering methods.

• Periodical: Advanced Materials Research (Volumes 931-932)
• Pages: 1529-1533
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.931-932.1529
• Online since: May 2014
• Authors: Sirorat Pilawut*, Winit Chinsuwan
• Keywords: Brown Rice Quality, GABA, Germinated Brown Rice, Paddy Soaking

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