Suitability of different rice varieties into value addition

Published: 8 April 2020| Version 1 | DOI: 10.17632/x2txw2dw4t.1
Contributors:
Isabel Banda,
Agnes Mwangwela,
Kingsley Masamba

Description

The following were the reserch questions;Does rice variety affect the proximate composition, functional properties and cooking characteristics of rice flour? and Do different varieties of rice have favorable proximate analysis, functional properties and cooking characteristics for product development?Proximate composition, functional properties and cooking characteristics of rice flour namely moisture , ash, crude protein , swelling index, hot paste and gelatinization temperature for the following rice varieties: Lifuwu, Senga, Nerica, Nunkile, Wambone, Faya, Kilombero, Mpheta, Mpatsa, Nazolo, Mtupatupa, Kayanjamalo and Katete were determined using official analytical methods. Katete was high in protein (7.47g/100g). MC (13.04g/100g) and SI (5.41g/g) were highest in Faya 14M69. Kayanjamalo formed a thick paste as compare to other varieties. Nerica 4, Faya14M69, Mtupamtupa, Kilombero, Nunkile, Nanzolo and Mpatsa had an intermediate GT (70-74oC), while Mpheta, Kayanjamalo, Katete, Senga, Wambone and Lifuwu had high GT (74.5 -80oC). Rice with intermediate GT break easily during cooking.

Files

Steps to reproduce

Data was enetered in excel then transferred to SPSS . Data were analyzed in SPSS version 20. Analysis of variance was used to compare means and Least Significant Difference was used to separate significant means at P <0.05.

Institutions

Lilongwe University of Agriculture and Natural Resources

Categories

Food Value

License