Effects of Germination on γ-Aminobutyric Acid (GABA) Content and Cooking Quality of Ahu Rice Landrace

Abstract

Ahu rice, an indigenous landrace, has been recognized for its distinct agronomic and nutritional properties. This study investigated the effect of germination on the enhancement of γ-aminobutyric acid (GABA) content and cooking quality in this traditional rice variety. The rice grains were subjected to various steeping durations (8, 12, 24, and 36 h) followed by germination periods (24, 36, 48, and 72 h) to determine optimal conditions for GABA biosynthesis and cooking quality improvement. Among the treatments, 24 h of steeping followed by 72 h of germination resulted in the highest GABA content (20.60 mg/100 g), with a significant increase compared to the non-germinated control. This treatment also achieved the highest germination rate (94%) and improved cooking quality, including reduced cooking time, enhanced water absorption, and increased grain elongation. These findings underscore the potential of optimizing germination conditions to enhance the nutritional, functional, and cooking quality of Ahu rice, thereby facilitating its incorporation into value-added, health-promoting food products, enhancing its appeal for both consumers and the food industry. PRACTICAL APPLICATIONS: The study demonstrates that optimizing germination significantly enhances the GABA content and cooking quality of Ahu rice. Optimized germinated Ahu rice offers a novel opportunity for the development of ready-to-rehydrate convenience mixes rich in bioactive compounds, aligning with current trends in functional food markets. This approach can be utilized to develop functional, health-oriented rice-based products, promote the value addition of traditional rice varieties, and support the food industry in creating nutritionally enriched, consumer-attractive food products.

Keywords: Ahu rice; GABA; cooking quality; germination; red rice.