Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties

Abstract

This research work determined the physicochemical, cooking and milling characteristics of four Nigerian rice varieties namely Illa from Southern, Abakaliki South-East, Jemila North and Ofada from West.The physiochemical, milling and cooking properties of rice are solely determining the preference, choice and economy of rice. The four rice varieties grown in different region in Nigeria were investigated for cooking, milling and physical, cooking and chemical characteristics. The result from axial dimension classified all the studied rice varieties as long grains. Illa rice recorded highest value (43.96 g) of 1000 grain weight while lowest value of 20.46 g was observed in Ofada rice. The variation in grain shape were not significant at (P>0.05) and all the tested varieties fall within the slender shapes. All the tested samples displayed good Milling behavior. Ofada rice elongated more than other varieties. The broken percentage was higher and lower in Illa rice (36.72%) and Abakaliki (28.78%) respectively. There were similarities in milling recovering of rice varieties, but Illa had highest expansion (swelling) capacity while Ofada had lowest swelling power. Amylose and gelatinization temperature showed a good relationship, Ofada rice with higher amylose content had lowest gelatinization temperature. The determined cooking time of the rice sample varied from 5.56 to 6.77 mins, Jemila rice will cook faster than other varieties. Illa rice had highest value (353.76%) of water absorption capacity, followed by Abakaliki rice with 185.76% Water Absorption Capacity and Ofada rice which had 158.62% WAC. The lowest value (155.60%) of Water Absorption Capacity was found in Jemila rice variety.

Keywords

• physical properties
• cooking characteristics
• chemical properties
• rice
• milling characteristics and varieties.

References

1. Ajatta MA, Akinola SA and Osundahunsi OF (2016). Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Applied Tropical Agriculture, 21(3): 158-165.
2. Alaka IC, Ituma JOS and Ekwu FC (2011). Physical and chemical properties of some selected rice varieties in Ebonyi State. Nigerian Journal of Biotechnology, 22: 40-46.
3. Aluge OO, Akinola SA and Osundahunsi OF (2016). Effect of malted sorghum on quality characteristics of wheat-sorghum-soybean flour for potential use in confectionaries. Food and Nutrition Sciences, 7: 1241-1252.
4. Bhat FM and Riar CS (2017). Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships. Journal of Texture Studies, 48(2): 160-170.
5. Bhat R, Sridhar KR, Young CC, Bhagwath AA and Ganesh S (2008). Composition and functional properties of raw and electron beam-irradiated. Mucuna pruriens seeds. International Journal of Food Science & Technology, 43: 1338-1351.
6. Buresova I, Sedlackova I, Famera O, Lipavsky J (2010). Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch. Plant Soil and Environment, 56: 99-10
7. Cantral RP and Reeves TG (2002). The cereal of the World’s poor takes center stage. Science, 296: 53.
8. Cuevas R. and Fitzgerald MA (2012). Fitzgerald, Genetic diversity of rice grain quality, In Genetic Diversity in Plants.

9. Danbaba N, Anounye JC, Gana AS, Abo ME, Ukwungwu MN and Maji AT (2011). Physical and pasting properties of ‘ofada’ rice (Oryza sativa L.) varieties. Nigerian Food Journal, 30: 18-25. doi.10.1016/S0189-7241(15)30009-6.
10. Diako CE, Sakyi-Dawson B, Bediako-Amoa FK, Saalia and Manful JT (2011.) Consumer perceptions, knowledge and preferences for aromatic rice types in Ghana. Nature and Science, 8: 12-19.
11. Dipti SS, Bari MN and Kabiri KA (2003). Grain quality characteristics of some Beruim rice varieties of Bangladesh. Pakistan Journal of Nutrition, (4): 242-245.
12. Dipti SS, Hossain ST, Bari MN and Kabir KA (2002). Physicochemical and cooking properties of some fine rice varieties. Pakistan Journal of Nutrition 1(4): 188-190.
13. Eke-Ejiofor J and Owuno F (2012). Functional and pasting properties of wheat/three leaf (Dioscoreadumetorum) composite flour blend. Global Research Journal of Agricultural and Biological Science, 3(4): 330-335.
14. Eke-Ejiofor Joy and Nwiganale Ledogo (2016). The effect of variety and processing methods on the functional and chemical properties of rice flour. International Journal of Nutrition and Food Sciences, 5(1). 80-84. doi: 10.11648/j.ijnfs.20160501.22.
15. Falade KO and Christopher AS (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44: 478-490.
16. Frei M and Becker K (2003). Studies on the in vitro starch diegestibility and the Glyemic Index of six different indigenous rice cultivars from the Philippines. Food Chemistry, 83: 395-402.
17. Han S H, Lee S W and Rhee C (2008). Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean. European Journal Food Research and Technology, 227(5): 1315-1321.
18. Hettiarachchi HAPW, Ribeira SP, Prasantha BDR and Wickramasinghe HAM (2017). Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka. Sri Lankan Journal of Biology, 1(1): 15-26.
19. Ihegwuagu NE, Omojola MO, Emeje MO and Kunle OO (2009). Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch. Pure and Applied Chemistry, 81: 97-104.
20. Imolehin EO and Wada AE (2000), Meeting the rice pro-duction and consumption demand in Nigeria with improved Technologies. International Rice Commission Newsletter, 49: 23-41.
21. Indrasari SD, Purwani EY, Widowati S and Damardjati DS (2009). The enhancement of value added of rice through physical quality, taste and nutrition. Sukamandi, Indonesia: Rice Research Institute.
22. Kim JM and Shin M (2014). Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT–Food Science and Technology, 59: 526-532.
23. Larasati SP (2012). The properties of physicochemical and organoleptic characteristics of several rice varieties. Bogor, Indonesia: Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University.
24. Megha CP, Divya Ramesh and Jamuna Prakash (2019). Physico-chemical and cooking properties of selected rice varieties. Acta Scientific Nutritional Health, 3(3): 23-30.
25. Nadvornikova MJ, Banout D, Herak and Verner V (2018). Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine. Food Science&Nutrition, 6(6): 1778-1787.
26. Oko AO, Ubi BE and Dambaba N (2012). Rice cooking quality and physico-chemical characteristics: a comparative analysis of selected local and newly introduced rice varieties in Ebonyi State, Nigeria. Food and Public Health, 2(1): 43-49.
27. Prakash NK and Jamuna (2013). Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties. Food Science and Technology Research, 13(1): 35-40.
28. Pokhrel A, Dhakal A, Sharma S and Poudel A (2020). Evaluation of physicochemical and cooking characteristics of rice (Oryza sativa L.) landraces of Lamjung and Tanahun Districts, Nepal. Hindawi International Journal of Food Science, Volume 2020, Article ID 1589150. https://doi.org/10.1155/2020/1589150
29. Putri AS (2012). Physical, chemical and sensory characteristics of rice retrogradation. Indralaya, Indonesia: Study Program of Agricultural Technology. Department of Agricultural Technology, Faculty of Agriculture, Universitas Sriwijaya.
30. Ravi U, Menon L, Madhavan R, Priyadharshini S and Dhivya ME (2014). Determination of quality characteristics of indigenous organic.
31. Shaeed S, Akinoso R and Nahemiah D (2017). Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria. International Journal of Food Studies, 6(2): 245-256.
32. Sharma S, Pokhrel A, Dhakal A and Poudel A (2020). Agro-morphological characterization of rice (Oryza sativa L.) Landraces of Lamjung and Tanahun District, Nepal. Annals of Plant Sciences, 9(2): 3731-3741.
33. Shin CK, Chen SH, Hou WC and Cheng HH (2007). A high-resistance-starch rice reduces glycosylated hemoglobin levels and improves the antioxidant status in diabetic rats. Food Research International 40: 842-847.
34. Singh N, Kaur L, Sodhi NS and Sekhon KS (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry, 89(2): 253-259.
35. Syafutri MI (2015). Characteristics of swamp rice in South Sumatera, Indonesia. Indralaya, Indonesia: Universitas Sriwijaya.
36. Syafutri MI, Pratama F, Syaiful F and Faizal A (2016). Effects of varieties and cooking methods on physical and chemical characteristics of cooked rice. Available online at www.sciencedirect.com ScienceDirect Rice Science, 2016, 23(5): 282-286.
37. Rather TA, Malik MA and Dar AH (2016). Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India. Cogent Food & Agriculture, 2:1, 1178694, doi: 10.1080/23311932.2016.1178694.
38. Thomas R, Bhat R, Kuang YT and Abdullah WN (2014). Functional and pasting properties of locally grown and ımported exotic rice varieties of Malaysia. Food Science and Technology Research, 20(2): 469-477.
39. Thomas R, Wan-Nadiah WA and Bhat R (2013). Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. International Food Research Journal, 20(3): 1345-1351.
40. Udensi BA and Onuora JO (1992). Chemical and functional properties of soybean flours in Nigerian market. Book of Abstract, 16th Annual Conf. NIFST 26 – 30 October, Enugu.
41. Williams P, Yu P and Poulson V (2002). New applications for rice flour. Rice CRC Final Research Report.
42. Xie L, Chen N, Duan B, Zhu Z and Liao X (2007). Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. Journal of Cereal Science, 47: 372-379.
43. Yadav RB, Khatkar BS and Yadav BS (2007). Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars. International Journal of Agricultural Technology, 3(2): 203-210.