[Nguyen* et al., 5(7): July, 2016] ISSN: 2277-9655 IC™ Value: 3.00 Impact Factor: 4.116 http: // www.ijesrt.com © International Journal of Engineering Sciences & Research Technology [1360] IJESRT INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY EFFECT OF ANAEROBIC LEVEL ON THE GERMINATION OF WHITE AND BLACK STICKY BROWN RICE IN MEKONG DELTA, VIETNAM Pham Quang Trung, Le Huynh Anh Duy, Le Nguyen Doan Duy, Nguyen Cong Ha * Department of Food Technology, College of Agriculture and Applied Biology, Can Tho University, Vietnam DOI: 10.5281/zenodo.58576 ABSTRACT 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 37 o C 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. KEYWORDS: γ-amino butyric acid, γ-oryzanol, ferulic acid, germinated brown rice. INTRODUCTION Mekong Delta is the largest rice producibility area in Vietnam. However, For the purpose of diversity of rice products, production of germinated brown rice (GBR) is one of the most important direction due to there are many functional compounds in the GBR that are very helpful for human health such as γ-amino butyric acid (GABA), γ- oryzanol (GORY) and ferulic acid (FERA). GABA is essential for human life, it alleviates stress activity of neurons, reduces the spread, inhibiting the transmission of harmful to brain [1]. It is anti-hypertensive agents, diuretics, steady heartbeat and reduces pain [2], adjust serum lipid level [3] and assist the secretion of insulin to prevent diabetes [4]. GABA helps prevent Alzheimer’s disease [5], inhibit the proliferation of cancer cells [6]. Gory is a mixture of FERA esterified with conventional sterols or triterpene alcohols, among them, GORY is paid much attention due to have high antioxidant property [7], reduces the absorption of cholesterol and reduce atherosclerosis soon [8]. With FERA, is a common phenolic component of plant cell, it is one of the metabolites of lignin biosynthesis of phenylalanine and tyrosine from plant. In plant cell, FERA is found in two forms free and conjugated. The total of these two forms shows the levels of total FERA [9]. FERA's antioxidant properties may be due to the phenolic atom and a long side chains. FERA is beneficial in delaying or treatable disorder involving to the present of too many atoms of oxygen in the blood such as Alzheimer's disease, diabetes, hypertension, atherosclerosis. Furthermore, due to its special structure which is capable for strongly absorbing of UV so it becomes a protective agent for skin [10]. Germination of brown rice is the development of the embryo inside the seed. This is a complex process, starting from the water absorption of dry rice grains and ends the process of the axis extending the embryos. It depends on inside and outside conditions. Too low or too high temperatures are making all seed cannot germinate. Generally,