Cooking And Sensory Properties Of Five Rice Varieties

 Cooking And Sensory Properties Of Five Rice Varieties

Rice (Oryza Sativa) is the most important cereal for human consumption. It is the staple food for over three billion people, constituting over half of the world’s population (Central and Reeves, 2002). It is consumed mostly as intact grains except hulls, bran and germ. Although consumer’s preferences vary from region to region, the majority of consumers prefer well milled or white rice that contain little or no brown on the endosperm, (Lyon et al, 1999). Rice is grown in all the ecological and dietary zones of Nigeria, with different varieties processing adoption tracts for each ecology (Sanni et al, 2005). The two commonly cultivated varieties of rice in Nigeria are Oryza Sativa and Oryza glabbermia (Abulude, 2004). Rice is an economic crop which is important in household food security, ceremonies nutritional diversification, income and employment, hence it help in poverty alleviation. (Marshell, and Wadsworth 1993). It is utilized mostly at a household level where it is consumed as boiled or ground rice with stew or soup.

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Rice is an important source of complex carbohydrates which provides energy to the body and fuel for the brain. It also provides Vitamin D and Vitamin B In small quality including riboflavin, thiamin and niacin iron and small amount of calcium, it contains eight amino acid and this eight amino acids makes it a good source of protein (Stacykish 2008). It provides more than one fifth of the calories consumed world wide by human. (Johnson et at., 2005).

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Rice is cooked by washing and boiling in water which leads to loss of some nutrients (Ihekeronye and Ngoddy 1985, Perez et al. 1987). Unlike other cereals, rice is consumed largely as cooked whole kernel, which is produced after dehulling and milling processes. Cooking is the process of heating food to make it edible, suitable for consumption and a large portion of house hold energy attributed to cooking. Optimum cooking degree of rice is usually determined were rice reaches an end cooking point where it either absorbed a maximum amount of water while the core at the cooked rice kernels gelatinized (Kasia et al; 2005). Cooking time is important since it determines tenderness of cooked rice as well as stickiness to a great extends (Anonymous, 1997). Presoaking of Basmati rice before cooking in excess water reduced the time of cooking from 20 to 10 minutes and increased the dimensional change due to cooking (Hirannaiah, Bhashyam and Ali, 2001). High volume expansion of cooking is still considered to be of good quality by the working class people who do not care whether the expansion is lengthwise or crosswise. Urban people, on the other hand, prefer the varieties that expand more in length than in breadth (Choudhury, 1979).

Rice Kernel surface area and chemical composition also affect cooked rice moisture up take during cooking (Bhattacharya and sowbhagya, Bergman et al, 2004) for example; high amylase cultivars have been reported to turn out firmer and loss sticky rice, when cooked than low amylase cultivars (Juliano and Perez 1983). In addition, slender rice varieties have high water uptake during cooking than short and rounder varieties (Bergman et al, 2004). Also amylase content is considered the single most important characteristics for predicting rice cooking and processing behaviors (Juliano 1985).

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There are several varieties of rice and each variety varies in their cooking and sensory characteristics. Sanni et al (2005) reported that rice grown in different ecology zones varies from their properties. Ohaukwu in Ebonyi State is known as rice producing area and produce several varieties of rice. Each variety is quite distinct in terms of their cooking and sensory characteristics. There is need to determine the cooking and sensory attributes of different varieties of rice produced in Ohaukwu region. This will assist in enlightening the consumers of the quality of rice they consume.

Objectives of This Work Are 

 

To   determine the cooking properties of the local rice varieties     

  To    evaluate the sensory qualities of the cooking rice

To    evaluate the functional properties and its effect on quality

To   determine the effect of amylose and Amylopctin contents on the rice quality.        

 

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“Cooking And Sensory Properties Of Five Rice Varieties Produced In Ohaukwu Local Government Area..

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READ  Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties

Cooking And Sensory Properties Of Five Rice Varieties Produced In Ohaukwu Local Government Area

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