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Germinated Millets and Legumes as a Source of Gamma-Aminobutyric Acid

Pradeep, S. R. and Manisha, Guha and Malleshi, N. G. (2011) Germinated Millets and Legumes as a Source of Gamma-Aminobutyric Acid. World Applied Sciences Journal, 14 (1). pp. 108-113.


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Gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter is known for its beneficial action with respect to brain and nerve functions. The enrichment of food grains with respect to GABA content is possible by simple process of controlled germination. Hence, an effort has been made to evaluate a few Indian millets and legumes for their potential to enhance their GABA content by soaking and germination. Identification of GABA content in the seeds were carried out by TLC method and further confirmed by HPTLC and quantified by rapid spectrophotometric method. It was observed that the GABA content increased significantly during soaking as well as germination in all the millet and legumes studied, but extent of increase varied considerably. Among the millets, it is attained to peak level in 96 h of germination in finger millet (361.8 nanomole/100 mg) from 21.4 nanomole/100 mg in its native seeds. Whereas, among the legumes studied, moth bean exhibited highest GABA content (1401.7 nanomole/100 mg) and horse gram showed the least values (241.0 nanomole/100 mg) on 96 h of germination. These results indicate that the germinated food grains could be useful for the development of functional foods especially health foods for children and geriatric population.

Item Type: Article
Uncontrolled Keywords: Gamma-aminobutyric acid, food grains, brain, nerve functions
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Users 270 not found.
Date Deposited: 21 Dec 2011 10:05
Last Modified: 28 Dec 2011 10:28
URI: http://ir.cftri.com/id/eprint/10475

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