Suitability of different rice varieties into value addition
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.
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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.