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Abstract
This study investigated the effects of soaking and incubation times on the germination rate and gamma-aminobutyric acid (GABA) content of black glutinous rice from A Lưới, Vietnam. The optimal moisture content for germination (33–34%) was achieved after 36 hours of soaking, resulting in a germination rate of 93%. GABA content increased with incubation time, reaching a peak of 30.07 mg/100 g at 36 hours, before decreasing to 22.63 mg/100 g at 48 hours. Germinated rice flour exhibited significantly higher water solubility index (WSI) and water absorption index (WAI) than non-germinated flour, with both indices increasing with water temperature. The germinated flour contained 8.93% protein, 2.43% lipid, and 75.47% carbohydrate. With a 20-fold increase in GABA content and enhanced functional properties, germinated black glutinous rice flour shows promise as an ingredient in the development of value-added functional food products.
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How to Cite
Doan Thi Thanh Thao, Nguyen Van Hue, & Nguyen Thi Van Anh. (2025). Effects of germination conditions on gamma-aminobutyric acid content and functional properties of germinated black glutinous rice flour from A Luoi, Vietnam. E-Journal of Agricultural Science and Technology, 9(3), 5219–5229. https://doi.org/10.46826/huaf-jasat.v9n3y2025.1270
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2025 by E-Journal of Agricultural Science and Technology
References
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TCVN 4069:2009 - Phương pháp xác định độ ẩm.
TCVN 9936:2013 - Xác định hàm lượng nitơ bằng phương pháp Kjeldahl.
TCVN 10730:2015 - Phương pháp chiết Soxhlet.
KNH/QTTN/TP-96. Phương pháp xác định hàm lượng carbohydrate. Trung tâm Kiểm nghiệm thuốc, mỹ phẩm, thực phẩm, thành phố Huế.
Ali, M. M., & Hashim, N. (2024). Exploring nutritional composition, volatile compounds, health benefits, emerging processing technologies, and potential food products of glutinous rice: a review. Rice Science, 31(3), 251-268.
Bareke, T. (2018). Biology of seed development and germination physiology. Advances in Plants & Agriculture Research, 8(4), 336-346.
Dhillon, B., Choudhary, G., & Sodhi, N. S. (2020). A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. Journal of Food Science and Technology, 57, 2800-2808.
do Nascimento, L. Á., Abhilasha, A., Singh, J., Elias, M. C., & Colussi, R. (2022). Rice germination and its impact on technological and nutritional properties: A review. Rice Science, 29(3), 201-215.
Feng, H., Nemzer, B., Devries, J. W., & Ding, J. (Eds.). (2024). Sprouted grains: Nutritional value, production, and applications. Elsevier.
Guzmán-Ortiz, F. A., Castro-Rosas, J., Gómez-Aldapa, C. A., Mora-Escobedo, R., Rojas-León, A., Rodríguez-Marín, M. L., Falfán-Cortés R. N., & Román-Gutiérrez, A. D. (2019). Enzyme activity during germination of different cereals: A review. Food Reviews International, 35(3), 177-200.
Hussain, S. Z., Jabeen, R., Naseer, B., & Shikari, A. B. (2020). Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice. Food Biotechnology, 34(2), 132-150.
Jalil, S. U., Khan, M. I. R., & Ansari, M. I. (2019). Role of GABA transaminase in the regulation of development and senescence in Arabidopsis thaliana. Current Plant Biology, 19, 100119.
Karladee, D., & Suriyong, S. (2012). γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination. Science Asia, 38(1), 13-17.
Khatun, L., Brahma, R., & Ray, S. (2023). Nutritional and functional potentials of germinated rice: A systematic review. Food Science and Applied Biotechnology, 6(2), 263-281.
Konwatchara, T., & Ahromrit, A. (2014). Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012). Songklanakarin Journal of Science & Technology, 36(3), 283-290.
Lapčíková, B., Lapčík, L., Valenta, T., Majar, P., & Ondroušková, K. (2021). Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions. LWT, 142, 111082.
Maisont, S., & Narkrugsa, W. (2010). The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice. Agriculture and Natural Resources, 44(5), 912-923.
Marti, A., Cardone, G., & Pagani, M. A. (2020). Sprouted cereal grains and products. Innovative processing technologies for healthy grains, 113-141.
Moongngarm, A., Moontree, T., Deedpinrum, P., & Padtong, K. (2014). Functional properties of brown rice flour as affected by germination. APCBEE procedia, 8, 41-46.
Mustofa, A., Anam, C., & Praseptiangga, D. (2024). A comparative study on physicochemical properties of rice and starch of white rice, black rice and black glutinous rice. Food Research, 8(2), 55-65.
Ngo, D. H., & Vo, T. S. (2019). An updated review on pharmaceutical properties of gamma-aminobutyric acid. Molecules, 24(15), 2678.
Phan, V., Tran, C. H., & Pham, T. H. (2021). The study of soaking and germination times to improve the nutritional quality of white and black glutinous rice. Asia-Pacific Journal of Science and Technology, 27(03), APST–27.
Rahim, M. A., Umar, M., Habib, A., Imran, M., Khalid, W., Lima, C. M. G., ... & Emran, T. B. (2022). Photochemistry, functional properties, food applications, and health prospective of black rice. Journal of Chemistry, 2022(1), 2755084.
Yenrina, R., Anggraini, T., & Chania, N. E. (2019). The effects of various way of processing black glutinous rice (Oryza sativa L. Processing Var Glutinosa) on digestibility and energy value of the products. In IOP Conference Series: Earth and Environmental Science, 327(1), 012013.
Shakri, A. A., Kasim, K. F., & Rukunudin, I. B. (2021). Chemical compositions and physical properties of selected Malaysian rice: A review. In IOP Conference Series: Earth and Environmental Science, 765(1), 012024.
Siddiqua, A., Ali, M. S., & Ahmed, S. (2019). Functional properties of germinated and non-germinated cereals: A comparative study. Bangladesh Journal of Scientific and Industrial Research, 54(4), 383-390.
Sujka, M., & Jamroz, J. (2007). Starch granule porosity and its changes by means of amylolysis. International agrophysics, 21(1), 107-113.
Wu, F., Chen, H., Yang, N., Wang, J., Duan, X., Jin, Z., & Xu, X. (2013). Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars. Journal of Cereal Science, 58(2), 263-271.
Zhang, Q., Xiang, J., Zhang, L., Zhu, X., Evers, J., van der Werf, W., & Duan, L. (2014). Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. Journal of Functional Foods, 10, 283-291.
Nguyễn Hoàng Khang, Nguyễn Diệu Hiền, Lê Nguyễn Đoan Duy và Nguyễn Công Hà. (2016). Ảnh hưởng của loại hóa chất ngâm và điều kiện nảy mầm đến sự hình thành GABA của giống lúa IR50404 ở qui mô xưởng thực nghiệm. Tạp chí Khoa học Đại học Cần Thơ, Số chuyên đề: Nông nghiệp (1), 59-65.
Nguyễn Văn Toản, Lê Văn Luận, Hồ Đắc Nhân, Tống Thị Quỳnh Anh. (2019). Nghiên cứu ảnh hưởng một số yếu tố trong giai đoạn ngâm và ủ đến khả năng sinh tổng hợp gama aminobutyric acid của giống lúa tím thảo dược Vĩnh Hòa (VH1). Tạp chí Khoa học và Công nghệ Nông nghiệp Trường Đại học Nông Lâm, Đại học Huế, 3(2), 1285-1294.
TCVN 4069:2009 - Phương pháp xác định độ ẩm.
TCVN 9936:2013 - Xác định hàm lượng nitơ bằng phương pháp Kjeldahl.
TCVN 10730:2015 - Phương pháp chiết Soxhlet.
KNH/QTTN/TP-96. Phương pháp xác định hàm lượng carbohydrate. Trung tâm Kiểm nghiệm thuốc, mỹ phẩm, thực phẩm, thành phố Huế.
Ali, M. M., & Hashim, N. (2024). Exploring nutritional composition, volatile compounds, health benefits, emerging processing technologies, and potential food products of glutinous rice: a review. Rice Science, 31(3), 251-268.
Bareke, T. (2018). Biology of seed development and germination physiology. Advances in Plants & Agriculture Research, 8(4), 336-346.
Dhillon, B., Choudhary, G., & Sodhi, N. S. (2020). A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. Journal of Food Science and Technology, 57, 2800-2808.
do Nascimento, L. Á., Abhilasha, A., Singh, J., Elias, M. C., & Colussi, R. (2022). Rice germination and its impact on technological and nutritional properties: A review. Rice Science, 29(3), 201-215.
Feng, H., Nemzer, B., Devries, J. W., & Ding, J. (Eds.). (2024). Sprouted grains: Nutritional value, production, and applications. Elsevier.
Guzmán-Ortiz, F. A., Castro-Rosas, J., Gómez-Aldapa, C. A., Mora-Escobedo, R., Rojas-León, A., Rodríguez-Marín, M. L., Falfán-Cortés R. N., & Román-Gutiérrez, A. D. (2019). Enzyme activity during germination of different cereals: A review. Food Reviews International, 35(3), 177-200.
Hussain, S. Z., Jabeen, R., Naseer, B., & Shikari, A. B. (2020). Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice. Food Biotechnology, 34(2), 132-150.
Jalil, S. U., Khan, M. I. R., & Ansari, M. I. (2019). Role of GABA transaminase in the regulation of development and senescence in Arabidopsis thaliana. Current Plant Biology, 19, 100119.
Karladee, D., & Suriyong, S. (2012). γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination. Science Asia, 38(1), 13-17.
Khatun, L., Brahma, R., & Ray, S. (2023). Nutritional and functional potentials of germinated rice: A systematic review. Food Science and Applied Biotechnology, 6(2), 263-281.
Konwatchara, T., & Ahromrit, A. (2014). Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012). Songklanakarin Journal of Science & Technology, 36(3), 283-290.
Lapčíková, B., Lapčík, L., Valenta, T., Majar, P., & Ondroušková, K. (2021). Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions. LWT, 142, 111082.
Maisont, S., & Narkrugsa, W. (2010). The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice. Agriculture and Natural Resources, 44(5), 912-923.
Marti, A., Cardone, G., & Pagani, M. A. (2020). Sprouted cereal grains and products. Innovative processing technologies for healthy grains, 113-141.
Moongngarm, A., Moontree, T., Deedpinrum, P., & Padtong, K. (2014). Functional properties of brown rice flour as affected by germination. APCBEE procedia, 8, 41-46.
Mustofa, A., Anam, C., & Praseptiangga, D. (2024). A comparative study on physicochemical properties of rice and starch of white rice, black rice and black glutinous rice. Food Research, 8(2), 55-65.
Ngo, D. H., & Vo, T. S. (2019). An updated review on pharmaceutical properties of gamma-aminobutyric acid. Molecules, 24(15), 2678.
Phan, V., Tran, C. H., & Pham, T. H. (2021). The study of soaking and germination times to improve the nutritional quality of white and black glutinous rice. Asia-Pacific Journal of Science and Technology, 27(03), APST–27.
Rahim, M. A., Umar, M., Habib, A., Imran, M., Khalid, W., Lima, C. M. G., ... & Emran, T. B. (2022). Photochemistry, functional properties, food applications, and health prospective of black rice. Journal of Chemistry, 2022(1), 2755084.
Yenrina, R., Anggraini, T., & Chania, N. E. (2019). The effects of various way of processing black glutinous rice (Oryza sativa L. Processing Var Glutinosa) on digestibility and energy value of the products. In IOP Conference Series: Earth and Environmental Science, 327(1), 012013.
Shakri, A. A., Kasim, K. F., & Rukunudin, I. B. (2021). Chemical compositions and physical properties of selected Malaysian rice: A review. In IOP Conference Series: Earth and Environmental Science, 765(1), 012024.
Siddiqua, A., Ali, M. S., & Ahmed, S. (2019). Functional properties of germinated and non-germinated cereals: A comparative study. Bangladesh Journal of Scientific and Industrial Research, 54(4), 383-390.
Sujka, M., & Jamroz, J. (2007). Starch granule porosity and its changes by means of amylolysis. International agrophysics, 21(1), 107-113.
Wu, F., Chen, H., Yang, N., Wang, J., Duan, X., Jin, Z., & Xu, X. (2013). Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars. Journal of Cereal Science, 58(2), 263-271.
Zhang, Q., Xiang, J., Zhang, L., Zhu, X., Evers, J., van der Werf, W., & Duan, L. (2014). Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. Journal of Functional Foods, 10, 283-291.