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Effect of Soaking and Gaseous Phase Sprout Processing on The GABA Content of Pre-Germinated Brown Rice
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036073, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.15332)
Authors: N.Komatsuzaki, K.Tsukahara, H.Toyoshima, T.Suzuki, N.shimizu, and T.Kimura
Keywords: GABA, GAD, glutamic acid, germination, brown rice with big germ,soaking, gaseous phase sprout
Pre-germinated brown rice soaking in water at constant temperature begins to sprout to
about 0.5 ~1mm in length. Such sprouting increases the .-aminobutyric acid (GABA) content in
brown rice. GABA reportedly has several physiological functions, such as hypotensive effects,
diuretic effects, and tranquilizer effects. In this research, the effect of soaking and sprout processing method on the GABA content in brown rice that has a large germ (e.g., Haiminori rice) was studied to
establish a processing method that can be used to accumulate high concentrations of GABA.