Determination of the functional properties of some Nigerian and imported rice varieties

Authors : Ikoko OMENAOGOR, Ike OLUKA, Paul Chukwuka EZE

Pages : 199-209

Doi:10.54187/jnrs.1184489

View : 16 | Download : 14

Publication Date : 2022-12-31

Article Type : Research Paper

Abstract :This study determined the comparative study of the functional properties of some Nigerian and imported rice varieties. The result showed a significant difference in functional properties at insert ignore into journalissuearticles values(p>0.05);. Illa insert ignore into journalissuearticles values(Nigerian); rice had the highest Water Absorption Capacity insert ignore into journalissuearticles values(WAC); insert ignore into journalissuearticles values(353.76%); and Oil Absorption Capacity insert ignore into journalissuearticles values(OAC); insert ignore into journalissuearticles values(218.32%); than the imported rice variety. The bulk density of both samples had less significantly different values. The percentage values of dispersibility insert ignore into journalissuearticles values(75.00%); were higher in Ofada insert ignore into journalissuearticles values(Nigerian); rice. Nigerian rice had a higher swelling index insert ignore into journalissuearticles values(10.91%);. The amylopectin contents of tested rice varieties were 76.26, 76.55, 75.58, 74.37, and 77.55% for Illa, Abakaliki, Jemila, Ofada, and Imported rice, respectively. The result revealed that Imported rice had the highest value insert ignore into journalissuearticles values(77.55%); of amylopectin, followed by Abakaliki rice which recorded 76.55%, and Illa rice variety from the Southern region had 76.28%. In comparison, the Ofada rice sample had the lowest value insert ignore into journalissuearticles values(74.37%); of amylopectin content, followed by Jemila rice which recorded 75.58% of amylopectin content. The amylose content for Illa, Abakaliki, Jemila, Ofada, and Imported rice varieties was 23.73, 23.45, 24.42, 25.64, and 22.45%, respectively. Rice flour, with low amylose content, gives moistness, chewiness, and softness to the textures of the product. It showed that Ofada rice had the highest value insert ignore into journalissuearticles values(25.64%); of amylose content, followed by Jemila rice which recorded 24.42% of amylose content. The lowest value insert ignore into journalissuearticles values(22.45%); was found in imported rice, followed by Abakaliki rice with 23.45% and Illa rice sample with 23.73% of amylose content. It can be concluded that Nigerian rice is compared handsomely with imported rice in terms of functional properties, which determines the end-use and general acceptability of flour samples.
Keywords : Rice flour, Varieties, Functional properties, Nigerian rice