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

机译：水循环水分对GABA含量的影响及发芽糙米的一些性质

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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.
机译：在萌发阶段，水稻种子产生对人体健康至关重要的植物化学。稻米生产的一种价值概念是发芽稻谷，以提高销售前的营养质量。典型的典型方法在停滞水中浸泡1至2天的萌发。流过水稻谷物而不是停滞不前的水可能会增加其营养质量。本研究的目的是比较2种谷物浇水方法，即通过晶粒浸泡在停滞水和循环水中，γ氨基丁酸（GABA）含量和其他一些性质。还可以评估所用的适当比例的水。选择Khoa Dok Mali 105米品种用于发芽试验。将浸泡和循环方法在8水平的水量中进行比较，即3,4,5,6,7,8,9和10次的水稻重量。结果表明，所有水量都呈循环法下水稻的GABA含量较高。水量越高，浇水方法中的GABA含量越高。

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