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Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria
Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria
Department of Food Science and Technology, University of Nigeria Nsukka, enum.country.N/A
Department of Food Science and Technology, University of Nigeria Nsukka, enum.country.N/A
Department of Food Science and Technology, University of Nigeria Nsukka, enum.country.N/A
National Cereals Research Institute (NCRI), Badeggi, Bida Niger state,
3Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka,
Published: 18.10.2020.
Volume 9, Issue 2 (2020)
pp. 319-331;
Abstract
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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