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The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/ width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30-60°C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p<0.05). The rice grains were of medium size with length/width ratio ranging between 2.80 and 3.50. Notably, the New Rice for Africa variety WAB 450 aka NERICA 1 had the smallest 1,000-kernel weight and the highest husk/paddy weight ratio. The equilibrium moisture content was significantly influenced (p<0.01) by the soaking temperature and the rice component being soaked. The hydration rate curves were generally characterized by two falling rate periods. The predicted water absorption curves were very close to experimental curves (0.91

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The effect of varieties on the functional and pasting properties of biofortified cassava root starches (BfCRS) was investigated. Dried starches were produced from three biofortified cassava roots (TMS01/1371, TMS01/1368 and TMS06/1630), and their functional and pasting properties were evaluated. The result revealed that significant (P B 0.001) variations exist in all the starch properties. The water absorption capacity (WAC) ranged from 75.86 to 86.50 %, dispersibility 80.00-86.00 %, swelling power (SWP) 6.27-9.59 %, solubility index (SI) 1.30-1.90 %, bulk density (BD) 69.52-70.32 % and least gelation concentration (LGC) 4.01-4.06 %. TMS01/1371 BfCRS had the highest BD and WAC; TMS01/1368 BfCRS had the highest SWP, SI and LGC while TMS06/ 1630 BfCRS had the highest dispersibility and amylose contents. The starch from TMS01/1371 had the highest peak, trough and final viscosities, and peak time; TMS01/ 1368 had the highest breakdown viscosity and TMS06/ 1630 was high in setback viscosity and pasting temperature. Therefore, any of the BfCRS could be used for food formulations depending on the quality desired in the final product.