EFFECTS OF PROCESSING CONDITIONS ON γ-AMINOBUTYRIC ACID (GABA) ACCUMULATION IN GERMINATED HYACINTH BEAN (Lablab purpureus (L.) Sweet) TEA
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no3.430Keywords:
Exogenous GABA, germinated hyacinth bean tea, hyacinth bean, γ-aminobutyric acid, ultrasoundAbstract
This study aimed to investigate the effects of processing conditions, including soaking, germination, exogenous γ-aminobutyric acid (GABA) supplementation, and ultrasound treatment, on GABA content in germinated hyacinth bean (Lablab purpureus (L.) Sweet) tea. The results indicated that all processing factors significantly affected GABA accumulation. The optimal soaking condition was identified at 35 °C for 9 h, while germination at 35°C for 24 h yielded the highest GABA content (140.28 mg/100g dry weight). Exogenous GABA supplementation significantly enhanced GABA levels, with an optimal concentration of 10 mM. In addition, ultrasound treatment at 2.4 W/g for 15 min was found to be the most effective among the tested conditions. The observed increase followed by a decrease in GABA content suggests a balance between stimulation of GABA biosynthesis and its degradation under processing-induced stress. These findings demonstrate that hyacinth bean is a promising raw material for the development of GABA-enriched germinated tea.
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