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Plant Foods for Human Nutrition

, Volume 40, Issue 1, pp 21–30 | Cite as

Grain quality characteristics of rice in Madagascar retail markets

  • Andrianilana Fidelis
  • Rasolo Francois
  • Rakotonjanahary Roland
  • Bienvenido O. Juliano
  • Consuelo M. Perez
  • J. C. Flinn
  • B. B. Shahi
Article

Abstract

A survey of rice in retail markets of Madagascar with emphasis on the surplus regions of Marovoay and Lac Alaotra and the deficient area, Antananarivo City showed rices of Madagascar to be predominantly medium-long, medium-shaped, with high apparent amylose content, low gelatinization temperature, and soft, hard or medium gel consistency. Mean protein content was 7.5%. Percent white grains among red and white grains ranged from 0 to 100% (mean 56%), head rice 0–94%, translucency 6–66% and Kett whiteness 12–48%.

Key words

rice (Oryza sativa L.) grain quality protein price physical properties amylose content 

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References

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • Andrianilana Fidelis
    • 1
  • Rasolo Francois
    • 1
  • Rakotonjanahary Roland
    • 2
  • Bienvenido O. Juliano
    • 3
  • Consuelo M. Perez
    • 3
  • J. C. Flinn
    • 4
  • B. B. Shahi
    • 5
  1. 1.Departement Recherche Developpement, FOFIFA (Centre National de la Recherche Applique au Developpement RuralMinistere de la Recherche Scientifique et Technologie pour le DeveloppementAntananarivoMadagascar
  2. 2.Recherche Agronomique, FOFIFA (Centre National de la Recherche Applique au Developpement RuralMinistere de la Recherche Scientifique et Technologie pour le DeveloppementAntananarivoMadagascar
  3. 3.Cereal ChemistryInternational Rice Research InstituteLos Baños, LagunaPhilippines
  4. 4.Agricultural Economics DepartmentsInternational Rice Research InstituteLos Baños, LagunaPhilippines
  5. 5.Rice BreederInternational Rice Research InstituteAntananarivoMadagascar

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