Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.) (Published)
The study was carried out to determine the physical, chemical and cooking characteristics among parents used in the crosses and their F1 hybrids derived from the crosses. Parameters assessed include grain lengths of paddy, grain width of paddy, length by width ratio of paddy, length of milled rice, length by width ratio of milled rice, width of milled rice, milling recovery, water absorption rate on cooking, length of cooked rice, rate of elongation and weight of cooked rice, milled rice length dimension, grain textual appearance after cooking and aroma. Results obtained were analysed using Excel Plant Breeding tools (PB tools 1.3, 2013) and Statistical tools for Agricultural Research (STAR 2.0.1, 2013). Result showed significant difference for most of the parameters assessed.
Citation: Sahabi A; Vange, T; Ojo G.O.S.; Ochigbo A.E. (2022) Evaluation of Physical, Chemical and Cooking Characteristics among Parents and F1 Hybrids in a 7 x 7 Diallel in Rice (Oryza sativa L.), European Journal of Food Science and Technology, Vol.10, No.4, pp.1-9
Keywords: Chemical., F1 hybrids, Parents, Physical, Rice, cooking characteristics
Economic Analysis of Rice Marketing In Some Selected Local Government Areas of Ekiti State, Nigeria (Published)
This study examined economic analysis of rice marketing in some selected Local Government Areas (LGAs) of Ekiti State, Nigeria. A total of one hundred and twenty respondents were sampled for the study in three (LGAs) in Ekiti State. A multi-stage random sampling technique was used to collect the sample. The result of the socio-economic characteristics of the marketers in the study area showed that the marketers were experienced. The results also indicated that majority of the respondents involved in marketing of food items (95%) while only 5% also practiced farming. The result of the findings showed that rice availability is very regular (80%) in the study area. The marketing margin was highest in Ijero (LGA) with ₦900 per 50kg of rice and the marketing efficiency was highest in Ado (LGA) (0.93). The gross margin analysis obtained was ₦106,207.80, revealing that rice marketing is a profitable business in the study area.
Keywords: Analysis, Economic, Marketing, Rice
Traditional Enrichment of the Flour of Rice For Unearth Flours And Soya for the Confection of Weaning Four. (Published)
The aim of this work is to enrich the powder of rice with pistachio and soya in order to make a weaning food for children. In fact, some traditional methods have been used .The mixture of the powder of soya/rice(SORI ) in the one hand and pistachio/rice (PIRI) in the other hand , have been formulated and the biochemical characteristics produced have been compared to first Cerelac rice of Nestle and then to non enriched rice (NER).The enrichment of the rice obtained from the mixture of the powder of pistachio and soya increases the quantity of proteins up to 78% both in SORI and PIRI.The result of these analysis shows that Cerelac rice, Soya/rice and pistachio rice contains respectively, 14.94 ± 0.07 g/100 g MS, 14.62 ± 0.5 g/100 g MS et 14.92 ± 0.8 g/100 g MS of proteins with energetically values of 434.40 ± 3.02 ; 441.72 ± 2.1 and 412.97 ± 2.8/100 g MS kcals.The powder of rice non enriched has less protein values (8.11± 1.12 g/100 g MS ) and energetic one (336.19 ± 1.5 kcal ).The powder RNE contains less mineral and zinc values (0.4±0.01) and iron values (1,23 ± 0,02)while the highest values founded in the witness are in zinc (3,91 ± 0,02)and in iron (3.74 ± 0.03).The powder RNE, SORI, PIRI and the witness got respectively 5.57 ± 0.6 ; 6.08 ± 0,05 ; 6.24 ± 0.18 et 6.12 ± 0.14 of pH. The pH of powder obtained are statistically the same in the tested sample (p ≥ 0.05 and different from RNE (p ≤ 0.05).These results show that the nutrition density of formulated diets are superior to the powder of non enriched rice and comparable to the tested sample (Cerelac rice).These rice enriched with the powder of soya and pistachio could be used as complementary food for children
Keywords: Rice, complementary food, enriched, weaning
Cooking And Physicochemical Properties Of Five Rice Varieties Produced In Ohaukwu Local Government Area (Published)
Four local rice varieties grown and processed in Ohaukwu and One foreign rice varieties (caprice gold) were analyzed for their cooking, chemical and physical properties. Cooking time differed with variety (p<0.05) and the ranged between 17-23 minutes. Volume expansion ratio varied from 1.67-3.67cm3. Caprice, Faro44 and Faro 15 had higher volume expansion ratio than the other varieties (P<0.05). Gelatinization time varied with variety and the range between 4-11 minutes. Caprice took a longer time to gelatinize and Faro 14 and IRR8 the shortest time. The other varieties differ (p<0.05) in their gelatinization time. Grain elongation during cooking, amount of water evaporating during cooking and solid in cooking water ranged between 0.18-0.38m, 19-42%, 0.02-0.64(g). The values for the amylose ranged between 7.6-37.2% and amylopectin ranged between 69.8-79.8%. The range of physical properties from all the varieties were, length 0.595 to 0.753m, width 0.217 to 0.287m, length/ width ration 2.188 to 3.470mm.
Keywords: Rice, Time, Varieties, cooking, gelatinization
COOKING AND PHYSICOCHEMICAL PROPERTIES OF FIVE RICE VARIETIES PRODUCED IN OHAUKWU LOCAL GOVERNMENT AREA (Published)
Four local rice varieties grown and processed in Ohaukwu and One foreign rice varieties (caprice gold) were analyzed for their cooking, chemical and physical properties. Cooking time differed with variety (p<0.05) and the ranged between 17-23 minutes. Volume expansion ratio varied from 1.67-3.67cm3. Caprice, Faro44 and Faro 15 had higher volume expansion ratio than the other varieties (P<0.05). Gelatinization time varied with variety and the range between 4-11 minutes. Caprice took a longer time to gelatinize and Faro 14 and IRR8 the shortest time. The other varieties differ (p<0.05) in their gelatinization time. Grain elongation during cooking, amount of water evaporating during cooking and solid in cooking water ranged between 0.18-0.38m, 19-42%, 0.02-0.64(g). The values for the amylose ranged between 7.6-37.2% and amylopectin ranged between 69.8-79.8%. The range of physical properties from all the varieties were, length 0.595 to 0.753m, width 0.217 to 0.287m, length/ width ration 2.188 to 3.470mm.
Keywords: Rice, Time, Varieties, cooking, gelatinization