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Effect of parboiling on physicochemical qualities of two local rice varieties in Nigeria
... Cooking time vary considerably due to the difference in cooking methods in different countries (Juliano et al., 1981). Our results are in agreement with the previous studies (Oyegbayo et al., 2001;Danbaba et al., 2011). Lower cooking time is preferable is preferable as it saves fuel and energy during cooking. ...
... Cooking time showed strong and positive correlation with the breadth (r = 0.788, P < 0.05) and therefore it is assumed that cooked rice increased breadth wise which is not desirable (Sidhu, 1989). On the contrary, (Oyegbayo et al., 2001) reported cooking time of 52 and 56 min in two local rice varieties from the rice producing areas of Nigeria. ...
... Rice (Oryza sativa L.) is consider as most significant staple food in Asia where it is providing nutrition to a large proportion population. As per economical perspective, it is a chief food crop with nutritional variation that could help in poverty alleviation (Otegbayo et al., 2004). At the same time, it is classified as the world's most significant human food crop (Itani et al., 2002). ...
Photorespiration, which is prevalent under higher temperature and arid conditions, significantly affects crop productivity by reducing yields up to 50% in C3 crops like rice under severe stress conditions. This is primarily attributed to a reduction in net photosynthetic rate (PN). Rice flag leaf photosynthesis is the primary supplier of sugar to the maturing spikelets after anthesis. This study evaluated the grain quality traits and starch content of the wild type (WT) and transgenic rice generated by introducing Escherichia coli (E. coli) glycolate catabolic pathway bypassed (GCPB) through agrobacterium mediated transformation. Leaf soluble protein, photosynthetic CO2 assimilation rate, leaf non-structural carbohydrate content, grain quality traits such as hulling and milling percentages, head rice recovery, water uptake, volume expansion, alkali spreading value, gel consistency, grain breadth, grain starch content and amylose content were affected to a great extent in GCPB transgenic plants (T4). This study indicates the possible role of photorespiratory bypass mechanism in the regulation of source-sink communication, starch biosynthesis and grain quality in rice.
... The values are lower than 19 -26 mins reported by Oko et al. (2012) for rice grains. The report is also contrary to the report of Otegbayo et al. (2001) who reported cooking time of 52 -56mins and Danbaba et al. (2011) who reported a cooking time of 17 -24 mins for Ofada rice. Cooking time for rice is the time when 90 % of the starch in the grains no longer show opaque center when pressed between two glass plates. ...
Nigeria farmers are rice producers growing many varieties and prone to accepting any new varieties with seemingly better grain yield and qualities. This study analyzed the quality aspects of milling, cooking and thermal properties of selected rice varieties. Ten paddy rice varieties were processed to raw rice and analyzed for their milling, cooking and thermal properties. The results shows that IWA 7 had the highest head rice yield and least broken grain while IWA 8 had the least head rice yield and highest broken grain. Agreement and Argwula had the highest total milling yield while IWA 1 had the least. IWA 2 had the highest brown rice while Argwula had no brown rice. There were no unmilled grains and stones were found only in Argwula and IWA 3 varieties. Faro 52 had the highest immature and no chalky grain. The gelatinization temperatures were intermediate. Agreement had the highest percentage of amylose content while Faro 44 had the lowest. The volume expansion ranged from 1.5 to 7. The thermal conductivity values ranged from 0.332 to 0.354 Wm-o C, the specific heat capacity values ranged from 3.44-3.89 kJ/kg o C and thermal diffusivity ranged from 0.75 to 0.80m 2 /s. Varieties with higher amylose content required a shorter cooking time. This makes IWA 6 and Agreement the varieties with the best cooking quality. Thermal properties were good for all the varieties and the rice grains exhibit the ability to retain heat better than other existing varieties.
... Though, few research results have been published on the characteristics of locally produced rice like Ofada, Abakaliki, etc. [34,35,36]. ...
A review of the quality assurance programme in the rice processing industry in Nigeria has been carried out and reported in this work. Drawing inferences from reviewed activities, three identified critical factors influencing rice quality include rice physical appearance before and after processing, its cooking qualities, and eating qualities. The patterns of rice consumption in Nigeria are not influenced significantly by the price but its quality in terms of appearance, taste, and cooking characteristics. Appearance has a direct influence on the marketability and success of commercial varieties. Cooking and eating quality are determined by its easiness in cooking, texture, springiness, stickiness, and chewiness of cooked rice. The Nigerian government and institutional agencies' intervention in rice production has significantly increased rice production activities more than its efforts towards ensuring quality assurance of the products during processing. Enforcement of rice quality standards has been left dormant without strong controls for implementation unlike the production and ban on importation policies. Other identified challenges faced in the processing sector include; processing equipment constraints such as the use of outdated milling technology, poor product branding, coupled with evident political interests on agriculture.
... Many varieties do exist in Nigeria identifiable by their local names, and the high demand for some is responsible for their popularity in the region where they are mainly cultivated. Previous studies focused on the varieties found within an agricultural zone and these include those of Adeyemi et al.,1986;Ebuehi and Oyewole, 2008;Otegbayo et al.,2001;Hussein et al.,2009;Danbaba et al.,2011;Oko and Ugwu, 2011;Alaka et al.,2011;Oko et al.,2012; but comprehensive study of the plethora rice of varieties across Nigeria is yet to be undertaken; even at that newer hybrids are steadily being introduced. Therefore, the aim of this study was to evaluate the cooking and physicochemical characteristics of some popular rice varieties available in six geopolitical regions of Nigeria. ...
... The weight of the sediment was taken and recorded. The moisture content of the sediment gels was therefore determined so as to relished because of its characteristic flavour that develops during soaking following fermentative activities of some micro-organisms [15]. Plantain on the other hand is a perennial tropical crop found especially in Africa, the Caribbean, Latin America, Asia and the pacific [16]. ...
Dumpling doughs are often made from tuber or cereal flours characterized by high calories and a non-optimal dietary fibre ratio. Increasingly, these doughs are being
linked to overweight and obesity. Development, evaluation and use of doughs from Ofada rice and unripe plantain fruit flour blends may make some difference, hence
this study.
Ofada Rice and unripe plantain flours were analysed for dietary fibre fractions [Insoluble (IDF), soluble (SDF)] with their ratio (IDF/SDF) related to selected
blending proportions [(Ofada:Plantain, (100:0) – (0:100)]. Proximate composition and functional properties of these blends were determined following established
procedures. Each of these blends were made into dough according to standard methods. Sensory evaluation followed afterwhich the best two blends in overall sensory
score and dietary fibre ratio close to optimum were pelletized. These were fed Wistar Rats while monitoring the hypocholesterolemic and weight gain potential of the
diets. All data were subjected to statistical analysis (P≤0.05).
The IDF:SDF ratios of Ofada Rice and Plantain flours were 2.2:1, 3.7:1 respectively with those for replacement blends [Ofada:Plantain, (100:0) – (0:100)] falling
within the bracket. Proximate components [Carbohydrate (76.94-78.35%), Crude fibre (0.27- 0.73%), Protein (8.18-8.7%), Fat (0.55-1.69%), Moisture (10.4-11.2%)]
and functional properties (peak viscosity 19.36-602.97 RVU; swelling power (32.2-143%), bulk density 0.70-0.87 g/cm3) were within limits. Dumpling doughs so
produced, and their sensory scores showed that the Ofada-plantain blends [(85:15) IDF/SDF, 2.4:1); (50:50) (IDF/SDF 2.8:1)] were the two most preferred in that
order. Following this trend, Animal studies further indicated that these blends exert signifcant reduction in cholesterol (Low density lipoprotein (LDL) (48.7-53.9%)
and a desirably low weight gain potential (6.3-8.4%) as against marked increases observed in control.
An acceptable dumpling dough with appropriate dietary fibre ratio (IDF/SDF, 2.4:1) has been developed. Its application as a functional food can make a difference
in the onset and progression of overweight and obesity
Short-grain aromatic Joha rice of Assam is a unique class of specialty rice having tremendous potential in domestic and international markets. The poor yielding ability of Assam's Joha rice demands its systematic characterization for an effective breeding program. This study investigates the morphological, molecular and biochemical profiles of twenty popular Joha (aromatic) rice cultivars indigenous to Assam. Distinctiveness, Uniformity and Stability (DUS) characterization of the cultivars revealed polymorphism in thirty-seven traits, establishing distinctiveness for their utilization in breeding programs. Unweighted Neighbor Joining (UNJ) clustering based on usual Euclidean distances for the polymorphic morphological markers grouped the cultivars into three clusters with eight, eleven, and one genotypes. The Joha rice cultivars showed significant differences for all the quantitative traits except for panicle length. The genotypic and phenotypic coefficients of variability (GCV & PCV) were high for grain yield ha⁻¹ (24.62 & 24.85%) and filled grains panicle⁻¹ (23.69 & 25.02%). Mahalanobis D² analysis revealed three multi-genotypic and four mono-genotypic clusters of the cultivars. The first five principal components explain 85.87% of the variation among the cultivars for the traits under study; filled grain panicle⁻¹ (0.91) and stem thickness (0.55) positively contributed to the first PC. The cultivars' average polyunsaturated fatty acids were 37.9% oleic acid, 39.22% linoleic acid, and 0.5% linolenic acid. Kon Joha 4 and Ronga Joha contained the highest iron (82.88 mg kg⁻¹) and zinc (47.39 mg kg⁻¹), respectively. Kalijeera, Kunkuni Joha, Kon Joha-5, Manimuni Joha and Kon Joha-2 accorded a strong aroma. PCR amplified 174 alleles with a mean value 2.64 across the 66 polymorphic SSR markers. PIC values ranged from 0.091 to 0.698, with an average of 0.326. The highly informative (PIC > 0.50) markers were RM316, RM283, RM585, RM1388, RM3562, RM171, R1M30, RM118, RM11and RM29 for identification of the twenty aromatic rice cultivars. PCR amplification of 27 SSR markers identified 28 unique alleles (97–362 bp) in 13 Joha rice cultivars, which can help their identification/DNA fingerprinting. The UNJ clustering based on Jaccard's coefficients classified the cultivars into three distinct clusters with eight, ten, and two genotypes. Our study revealed the nutritional richness of these specialty Joha rice cultivars and sufficient scope for yield enhancement through their interbreeding to keep quality intact.
The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals. Rice ranks second among cereals in dietary uses around the world. Rice is deficit in iron (Fe) zinc (Zn) and these are important micronutrients for infants, men and women. Fortification of rice with iron and zinc would help to minimize nutrient deficient disorders among humans. Present study is aimed to introduce nutrients rich rice for consumers and also to encourage food-fortification organizations for diverting their focus on rice fortification. In south Asian countries, micronutrient deficiency especially Fe and Zn deficiency is very common. The rice because of its use as a staple food can be utilized as a carrier medium for transporting micronutrients from plants sources to human beings. Hence, rice fortification with microminerals can prove as a miracle for the virtual eradication of nutrition related diseases in humans.
Parboiling is an optional unit operation in paddy processing, resulting in enhanced milling characteristics and improved nutritional quality of the rice. Fabricating a cost-effective parboiling unit would be better appreciated if it can reduce the drudgery, require less human interventions and is gender-friendly, and would boost the local production of rice.
The present study aims to fabricate a small-scale parboiling-cum-drying unit for paddy processing and analysing its performance by evaluating the quality of the parboiled rice obtained from rough rice subjected to a combination of three different periods of soaking and steaming (5, 6 and 7 h, and 20, 25 and 30 min, respectively) and drying temperatures (50, 60 and 70 C). The study showed that better quality parameters were obtained for higher soaking time and lower periods of steaming and drying temperatures. The parameters optimized for the parboiling process using Response Surface
Methodology were soaking time of 6.5 h, steaming time of 26 min and drying air temperature of 51 C. At the optimal process, head rice yield, milled rice hardness, Chroma value of rice and cooking time obtained were 87.78%, 87.73 N, 33.33 and 1329 s (22.9 min), respectively. After cooking, the rice showed a water uptake ratio of 1.7545, gruel solid loss of 0.0508 g/g and cooked rice hardness of 12.21 N.
Variation in grain mineral contents, proximate composition, shelf stability parameters, and vitamins of eight rabi grain sorghum cultivars and effect of processing (dehulling and parboiling) on these parameters were investigated. Wide variations were observed among the rabi cultivars tested for different nutritional and shelf stability parameters. Parboiling process resulted in increase of grain calcium and zinc. Dehulling resulted in significant loss in all grain minerals tested. Grain proximate compositions such as carbohydrate, proteins and vitamins like thiamine, niacin, and folic acid also showed significant increase in the parboiled-dehulled sorghum compared to raw sorghum, indicating the possible nutritional benefits that can be exploited from parboiling in sorghum. Alcoholic acidity, an important parameter to assess the shelf stability of grain, gradually increased from 0.08 and reached 0.18 at 90th day of storage period, giving indication that grain samples can be stored for 90 days without much loss due to deterioration. Alcoholic acidity of parboiled grains were in a range between 0.07 and 0.08 even at 90th day of storage period indicating positive role of parboiling in improving shelf stability of sorghum grains. Water activity for raw and parboiled sorghum for both raw and parboiled sorghum was within the limits at the 90th day of storage period.
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