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

Abstract

The physico-chemical properties of early and medium maturing rice varieties were investigated. Protein values ranged from 7.5-8%: 7.54-7.65%; with amylose content of 22-24%: 22.64-24% for early maturing and for medium maturing rice varieties respectively. All the varieties were of medium soft gel consistency (63-78mm). Optimum cooking time (OT) for the samples varied between 22 and 28 minutes. Apparent water absorption at 96°C varied between 1.9-2.3 g/g. The degree of parboiling varied between 67-77%. There were significant differences (P<0.05) for appearance and taste for early maturing rice varieties compared to medium maturing upland rice varieties which had significant differences (P<0.05) in term of appearance, taste, texture, aroma and overall acceptability.

Keywords: Rice varieties, flour, cooking; qualities

Nigerian Food Journal Vol. 23 2005: 148-155