Physico-chemical properties of early and medium maturing upland Nigerian rice varieties

Sanni, Silifat A.; Okeleye, KA; Soyode, A.A.; Taiwo, O

doi:10.4314/nifoj.v23i1.33612

Cited by 6 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The “aroso” rice requires less time to cook and hence consumes lesser electricity units and energy. This finding is in agreement with Abulude (2004) and Sanni et al (2005). It also follows that the “ofada” rice variety may have a longer shelf life compared to the “aroso” rice due to the lower moisture content.…”

Section: Resultssupporting

confidence: 92%

See 1 more Smart Citation

Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

Ebuehi

Oyewole

2008

Nutrition &Amp; Food Science

View full text Add to dashboard Cite

PurposeThe objective of this study is to ascertain the effect of cooking and soaking on the physical characteristics, nutrient composition and sensory evaluation of an indigenous “ofada” rice and a foreign “aroso” rice varieties in Nigeria.Design/methodology/approachThe two rice varieties were freshly purchased in the raw state, soaked in water and cooked. The physical characteristics, such as length, width, weight, colour, purity, breakage, cooking time, dispersability and swelling capacity of the raw rice varieties were determined according to official methods. The raw, soaked and cooked rice varieties were oven‐dried at 60○C for 4 h and milled to obtain a uniform surface area. The proximate composition and some minerals of the raw, soaked and cooked rice varieties and the sensory evaluation of the cooked rice were determined. Findings–The physical characteristics showed that “ofada” and “aroso” rice varieties were brown and creamy in colour, respectively. There were significant (p<0.01) differences in the purity, breakage, cooking time, swelling capacity and weight of the whole grain, but no difference in the length and width. The raw, cooked and soaked “ofada” rice contain more protein, fat, and fibre, than in “aroso” rice, but with no change in carbohydrate content. There were no significant (p>0.01) differences in the levels of minerals, Ca, Fe, Mg and P, in raw, cooked and soaked “ofada” and “aroso” rice. Sensory evaluation showed that cooked aroso rice was generally preferred, in terms of colour, aroma, taste, texture and overall acceptability.Originality/valueThe methods employed in this study are very simple and the two rice varieties are readily available, acceptable to local tastes and widely consumed in Nigeria. The local or indigenous “ofada” rice is compared favourably with a foreign and imported parboiled “aroso” rice. It is therefore possible for small scale and cottage industries to embark on commercial production and fortification of the local rice varieties in Nigeria.

show abstract

Section: Resultssupporting

confidence: 92%

“…Rice is grown in all the ecological and dietary zones of Nigeria, with different varieties processing adaptation traits for each ecology (Sanni et al , 2005). The two commonly cultivated varieties of rice in Nigeria are Oryza sativa and Oryza glabberima (Adeyemi et al , 1986; Abulude, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

Ebuehi

Oyewole

2008

Nutrition &Amp; Food Science

View full text Add to dashboard Cite

show abstract

“…The raw materials for this study were rice (Oryza sativa) [5], acha (Digiteria exillis) [8], soybean (Glycine max) [18] and wheat (Triticum aestivum) [18]. The raw materials were purchased from Ubani market in Umuahia, Abia state.…”

Section: Sample Collectionmentioning

confidence: 99%

“…It is the staple food for over 3 billion people, constituting over half of the world's population providing more than 5 th of the calories consumed worldwide [4]. Rice is grown in all the ecological and dietary zones of Nigeria, with different varieties processing adaptation traits for each ecology [5]. Rice is an economic crop, which is important in household food security, ceremonies, nutritional diversification, income generation and employment [6].…”

Section: Introductionmentioning

confidence: 99%

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

Edet

Onwuka

Orieke

2017

AJAAR

View full text Add to dashboard Cite

2 significant difference (P<0.05) in the mineral content of samples. Samples with rice blends had the highest mineral content and blends with acha compared favorably with the control. The result of this study shows that vitamin A and vitamin C were significantly different (P<0.05) in the sample. The result of the sensory evaluation of the noodles prepared from the composites shows that most of the noodles were generally accepted. The samples that had rice in their blends were more accepted than the samples that had acha and they all compared favorably with the control. The results shows that supplementing wheat with cereals (rice, acha) and legumes (soybean) to producing a good quality composite flour and noodles is achievable and this will increase the health benefits of noodles and promote the consumption and utilization of our local foods that will improve nutrients in the meals of children.

show abstract

“…The varieties were named with the prefix NERICA (Smeary et al, 2006). It is reported that NERICA has great potentials to benefit African farmers especially Nigeria because of its high yielding ability under topical upland condition in this region since rice is grown in all the ecological and dietary zones of Nigeria with different adaptation traits for each ecology (Sanni et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice

Anuonye

Chinma

Olukayode

et al. 2016

Journal of Food Technology Research

View full text Add to dashboard Cite

Eighteen elite lines of Nerica rice were assessed for proximate, amino acid composition, amylose content and pasting viscosity. The aim was to nominate the lines for further multilocational yield trails and eventual release as varieties. The lines were parboiled by soaking in hot water (75oC) for 9-20hrs and then steamed for 40-45minutes at75oC in a steamer. Raw and parboiled samples were dehusked and polished and used in subsequent evaluations. The results indicated that protein varied from7.47+0.21to 11.73+0.15% parboiled samples and from 6.87+ 1.01to 11.65+ 0.51% for the unparboiled or raw samples. Fat also varied from 5.57+ 4.22-6.00+ 0.54 the parboiled samples and from 5.33 to 6.33+ 0.5% for the unparboiled samples.The amino acid profile showed that both parboiled and unparboiled samples met the Food and Agricultural Organization (FAO) requirements for infants, adolescent and adults for histidine, threonine, valine and isoleucine and leucine. Both samples and the check were however deficient in lysine (4.01-4.60). Parboiling did not significantly (p<0.5) improve the proximate and amino acids composition of samples. The unparboiled milled samples had higher amylose content (23.84 -50.85%) compared to(12.85 -31.81%) of the parboiled samples. The amylose content of the parboiled samples placed them in the intermediate amylose category. The pasting properties showed that raw samples exhibited conventional non-waxy cereal pasting characteristics while the parboiled samples indicated destructuring in the pasting profile. The results were indicative that the NERICA LINES would have high cooking qualities. Contribution/ OriginalityThis paper discusses the nutrient composition of NERICA accessions been bred for eventual release as varieties. This work show that the NERICA lines are not superior in both chemical and nutritional composition to released local varieties. However they will exhibit better cooking qualities.

show abstract

Physico-chemical properties of early and medium maturing upland Nigerian rice varieties

Cited by 6 publications

References 0 publications

Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice

Contact Info

Product

Resources

About