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. [Read more…]