Germinated Rice: An Overview of Gaba, Phenolic Components and Antioxidant Activity
Febby Suzanna Duka (a*), Andi Nur Faidah Rahman (a), Mulyati M Tahir (a)

a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia

Abstract

The germination of grains, especially rice, is currently a subject of interest for research. Germinated rice is seen as a functional food because of its nutritional content such as GABA, antioxidants and other metabolites that are very good for health. The germination process leads to increased availability of nutrients by neutralizing the nutrient phytic acid, releasing proteins, vitamins and enzymes that better support these essentials more easily absorbed during digestion. Significantly increased nutrients were GABA, vitamin E, lysine, niacin, magnesium, vitamin B1, vitamin B6 and also dietary fiber. Germination not only enhances existing nutrients but also introduces new components namely inositol, ferulic acid, phytic acid, tocotrienols, potassium, zinc, g-oryzanol, and prolyl endopeptidase inhibitors. This article discusses an overview of various studies reporting the correlation and mechanism of increasing GABA, phenolic components and antioxidant activity during the germination process of rice.

Keywords: rice germination, GABA, phenolic components, antioxidants

Topic: Food processing, safety and diversification