Preparation Of Germinant Brown Millet Rich In?-aminobutyric Acid And Its Application In Porridge Products

Germinated brown millet(GBM)is produced in an environment of certain temperature and humidity where the brown millet is germinated and enzymes were inactivated.At this time,active substances and nutrients are significantly increased,and taste qualities are improved.GABA,widely existing in plants and animals,is one natural non-protein amino acid which plays key role in neural activities and metablic activities.Therefore,it's of great significance to optimize the conditions of brown millet germination process,then increasing the amount of GABA in GBM.We have established and compared two methods(HPLC and Colorimetric)to detect the content of GABA.In the two methods,the relative standard deviations are less than4%.Therefore,both of two methods can be used for the determination of GABA.Brown millet was produced to be GBM after a series of process such as screening,cleaning,disinfecting,soaking,germination,enzyme inactivation.We have studied the effects of the temperature and time of soaking and germination on GABA accumulation in GMB.The results indicates that the GABA content in GBM reached 184.75 mg/ 100 g,which was 8.43 times higher than that in dried brown millet when soaking at 34? for12 h and germinating at 34? for 60 h.We also found that Electrolyzed functional water(EFW)with pH 6.0 and available chlorine concentration(ACC)15mg/L can efficiently inhibite microorganism reproduction as well as promoting GABA accumulation.GMB and water in a ratio of 1:10 were cooked in three methods including normal pressure,high pressure and microwave cooking.We included that it took the longest time when cooking at normal pressure while the shortest time when cooking at high pressure.In three kinds of cooking modes,the GABA content was no significant difference in porridge.