Citation
Roohinejad, Shahin and Omidizadeh , Alireza and Mirhosseini, Hamed and Saari, Nazamid and Mustafa, Shuhaimi and Meor Hussin, Anis Shobirin and Abdul Hamid, Azizah and Abd. Manap, Mohd. Yazid
(2011)
Effect of pre-germination time on amino acid profile and Gamma Amino Buytric Acid (GABA) contents in different varieties of Malaysian brown rice.
International Journal of Food Properties, 14 (-).
pp. 1386-1399.
ISSN 1094-2912; ESSN:1532-2386
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.
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