Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooked grain or dumpling or use as an adjunct in making beverages. Eighteen varieties of parboiled milled local rice and three imported rice varieties, coded Ip1, Ip2 and Ip3, were studied for their cooking and functional properties using standard methods. There was a significant (p<0.05) increase in the dimensions of all the rice varieties when cooked. There was a 25 g increase in the grain weight and an elongation ratio of more than 1.26 in all the rice varieties. Ghesua had the highest cooked grain weight (68.67 g) while Omor-Mas (6.00) and R-Bus (6.00) had the highest volume expansion ratio (VER). The VER was more than 3.00 for all the rice varieties. All the local rice varieties imbibed less water (17.67-25.33 ml) compared to the imported rice varieties (26.00-27.67ml) before they reached their optimum cooking time. The imported rice varieties were of soft gel consistency (89.67-73.50 mm) and intermediate amylose content (20.71-23.14 %) while the local rice varied in amylose and gel consistency. Abakiliki-Mas (27.00 mm) and R-8 (33.67 mm) were of hard gel-consistency, intermediate (21.11 %) and high amylose (27.21 %) content respectively and have not been exploited although they would be appropriate for making canned rice, dry mixes and rice-noodles.

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Background and Objective: Ground melon seed (GMS) was stored for 4 weeks on the shelf at room temperature (26±2EC ) using different packaging materials, this study aimed to ascertain the best packaging material for the long shelf life of the GMS. Materials and Methods: The samples were packaged under atmospheric pressure in laminated high-density polyethylene (LHPE) (7×8 cm), transparent high-density polyethylene, (THPE) (7×8 cm) and amber coloured plastic bottle (APB) (33 cl) and were evaluated weekly for their physicochemical, microbial and sensory properties. Results: The samples stored in LHPE showed the least changes in physicochemical properties: Free fatty acid (0.90-2.18 mg KOH/g), peroxide value (2.40-4.20 mEq kgG 1 ) and water activity (0.31-0.49), compared to samples packaged in THPE and APB. Soup made from samples packaged in LHPE was most preferred throughout the 4 weeks in all parameters tested with values of 8.0-8.7 in overall acceptability. Conclusion: LHPE offered the best protection to GMS in all the quality characteristics evaluated for 4 weeks and it is noted to be the most suitable packaging material for shelf-life stability of GMS for 4 weeks.

Rice imported into Nigeria is generally perceived to be of higher quality nutritionally than local rice which has caused low patronage and low market share for local rice. It is therefore essential to compare the nutritional composition and sensory quality of these local and imported rice varieties to verify the perceived claims. Eighteen local and 3 imported rice varieties coded Ip1, Ip2 and Ip3, were evaluated for proximate, mineral and sensory properties using standard methods. All the local rice varieties had significant (p<0.05) higher protein content (7.72-12.32%) than the imported rice varieties (6.36-7.30%) except Taraba rice (4.71). Omor-Mas had the highest ash content (2.73%). Ip2 had the highest fibre content (3.70%) though it was not significantly (p>0.05) different from Omor-Mas (3.50 %). The imported rice varieties had higher carbohydrate content (72.20-76.21%) though all the rice varieties had high carbohydrate content (67.72-76.21%). Local parboiled rice were extremely rich in phosphorus (235.02-421.01 mg/L), magnesium (106.32-296.12 mg/L), potassium (109.01-238.02 mg/L) and sodium (124.01-169.01 mg/L) though Ip1 and Ip3 had the highest phosphorus (550.01 mg/L) and potassium content (260.01 mg/L) respectively. Eighty-eight percent (88.89%) of the local rice varieties were not significantly (p >0.05) different from the imported rice varieties in their sensory overall acceptability. Different percentages of the local rice varieties were better than the imported rice varieties in protein, ash, magnesium, iron, zinc, calcium, manganese and sodium. This knowledge is expedient to educate, increase patronage of local rice and enhance value addition.