Quality evaluation of some rice cultivars grown in Ghana

Abstract

Ten cultivars of locally grown rice were screened for yield and other desirable agronomic characteristics. Their milling characteristics were evaluated by dehusking in a Satake (THU-34A) Testing Rice Husker and polishing in a BSO8A Single Pass Rice Pearler. The physical quality and proximate composition of the cultivars were determined. Cooking characteristics and sensory evaluation were carried out on the samples. Varieties B-189 and IR-72 had the highest average yields. Variety IR-66 had the shortest growth duration with IR-72 recording the lowest plant height. Akpafu variety had good milling characteristics, that is, low level brokens with ITA-304 being most susceptible to breakage. Variaty TOX-3108 had the highest overall cooking and sensory acceptability rating with Akpafu being the least acceptable. The suitability of each variety for various local dishes was also evaluated. Whilst B-189 was good for all local dishes, Akpafu was found to be best


(Ghana Journal of Agricultural Science, 1996, 29(2): 53-58)