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

Year 2022, Volume: 11 Issue: 3, 199 - 209, 31.12.2022

Ikoko Omenaogor , Ike Oluka , Paul Chukwuka Eze

https://doi.org/10.54187/jnrs.1184489

https://izlik.org/JA56UT49XR

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 (p>0.05). Illa (Nigerian) rice had the highest Water Absorption Capacity (WAC) (353.76%) and Oil Absorption Capacity (OAC) (218.32%) than the imported rice variety. The bulk density of both samples had less significantly different values. The percentage values of dispersibility (75.00%) were higher in Ofada (Nigerian) rice. Nigerian rice had a higher swelling index (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 (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 (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 (25.64%) of amylose content, followed by Jemila rice which recorded 24.42% of amylose content. The lowest value (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

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