Determination of the Proximate Composition and Amylose Content of New Rice for Africa (NERICA) Flour

Year 2020, Volume: 1 Issue: 1, 131 - 140, 30.06.2020

Paul Chukwuka Eze

Abstract

Some NERICA varieties were studied to assess their proximate composition and amylose content. These varieties include; FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. Results obtained showed that the proximate composition were recorded as, ash content; 0.84 to 1.08 (%), crude fat; 1.32 to 1.73 (%), crude fibre; 0.58 to 2.06 (%), crude protein; 7.58 to 10.29 (%), CHO; 79.11 to 81.34 (%), starch; 76.55 to 82.48 (%), and sugar content; 2.42 to 4.44 (%). Also, the amylose content was assessed and the recorded result ranged from 21.34 to 25.04 (%). All recorded samples were significantly difference (p < 0.05). FARO 61 recorded highest point of 1.08 (%), 2.06 (%), 82.48 (%), in ash content, crude fibre, and starch respectively, while the highest crude protein, sugar and amylose content was observed in FARO 60 as 10.29 (%), 4.44 (%), and 25.04 (%) respectively. The highest value of crude fat was also recorded in FARO 52. Study on these propertes of NERICA flour varieties has revealed some vital informations of the new rice varieties and these generated results will find their way in determining their suitability in food and other relevant industries

Keywords

NERICA, Proximate composition, amylose content, rice, rice centre

Supporting Institution

None

References

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