Abstract
Three varieties of Nigerian rice grains: CISADANE, OS6 and NERICA 19 were processed to obtain flours and starches. They were evaluated for their proximate composition and physicochemical properties. The grain physical dimension measurements showed that the CISADANE was slender while OS6 and NERICA 19 were bold and thick. The 1,000 grain weight was highest for CISADANE rice followed by OS6 and NERICA 19. CISADANE had the highest protein and amylose contents. Protein contents in samples ranged as follows: 5.6–6.7, 5.2–6.9 and 0.2–0.9 % in brown rice, milled rice and the rice starches, respectively. The amylose content of CISADANE (27.7–36.5 %) and OS6 (19.9–25.6 %) were high compared with NERICA 19 with negligible amylose. Swelling power and solubility generally increased with increasing temperatures (60–90 °C) for all the samples. Cooked CISADANE grain was hardest and OS6 (Faro 11) rice was softest while the stickiness was highest in OS6.
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The authors acknowledge the management of International Institute of Tropical Agriculture (IITA) for allowing our student to use their laboratory facilities.
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Odejobi, O.J., Ige, M.M. & Adeniyi, K.A. Physicochemical properties of the flour and starch from three Nigeria rice (Oryza sativa L.) varieties. Food Measure 9, 61–67 (2015). https://doi.org/10.1007/s11694-014-9210-7
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DOI: https://doi.org/10.1007/s11694-014-9210-7