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

Evaluation of Cooking, Minerals and Starch Characteristics of Some Rice Varieties from Ishiagu Ivo Local Government Area of Ebonyi State

Rice (oryza sativa l) is the main staple food for two third of the world population providing 21% of global dietary energy,14% of protein and 2% of fat(Kennedy and Burlingame 2003).It is primarily utilized for its starch content which is approximately 90% of dry grain weight (Bao et al 2004,Patindol and Wang 2002).Among the major cereal grains, rice is the only grain that is widely eaten as a whole grain after cooking. Generally most is consumed as [Read more…]