EFFECT OF ANAEROBIC LEVEL ON THE GERMINATION OF WHITE AND BLACK STICKY BROWN RICE IN MEKONG DELTA, VIETNAM

The objective of this study was to optimize and compare production condition of GBRto maximize bio-active compounds. In order to do that the white sticky rice (CLN) and black sticky rice (DH6) varieties from An Giang Province, Mekong Delta, Viet Nam were selected for this study because of their popularity and benefits. Optimum conditions for dehusk, steep and germination to maximize γ-amino butyric acid, ferulic acid and γ-oryzanol content in brown rice were determined. Both sticky sticky varieties were dehusked at various grain’s humidity conditions which were 12, 13, 14, 15, 16 and 17%. The brown rice was soaked in various solutions which were pH 2, 3, 4, 5 , 6, 7 and distilled water at room temperature for 6 hours and germinated in various CO2 concentration as 0, 3, 5, 7, 9% at 37oC for 16, 20, 24, 28 and 32 hours. The results indicated that the optimum condition for dehusk depended on grain’s moisture content which was from 13 to 14% for black sticky and from 12 to 14% for white sticky. The highest γ-amino butyric acid content was obtained when the rice was soaked in solution at pH 5 and germinated in 5% CO2 32 hours for white sticky rice and 7% CO2 32 hours for black sticky rice respectively. The γ-amino butyric acid content in white sticky rice and black sticky rice increased as 7.5 and 9.13 times when compared to brown rice. The content of ferulic acid and γ-oryzanol in GBRwere also increased after germination. Black sticky rice showed better for value for production of germinated brown rice.