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Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties
Abstract
In this study, grain physical and pasting properties of ofada rice cultivated in South-West Nigeria was evaluated using Standard Evaluation System (SES) for rice with the aim of providing basic information for brand development and utilization of ofada in the development of novel food products. Results showed that size and shape of ofada rice ranged
from 5.9 to 9.0 mm and 1.8 to 3.0 mm respectively. The 1000-grain weight was between 24.0 to 31.0 g. Percentage hull was significantly different among the cultivars, ranging from 16 to 21. Peak viscosity ranged between 112.7 and 152.8 BU, minimum, setback and final viscosities varied from 80.3 to 117.2 BU, 104.0 to 143.3BU and 190.8 and 232.3 BU
respectively. Gelatinization temperature was not significantly different and varied between 64.1 to 64.7oC. Significant difference (p < 5%) was observed among the samples in terms of minimum setback and final viscosities respectively. Significant negative association was observed between kernel length and gelatinization temperature (r = – 0.65), setback and gelatinization temperature (r = – 67) while positive correlation was observed between breakdown viscosity and peak viscosity (r = 0.86). The good pasting behaviour makes ofada flour good material for the production of stiff dough products, better palatability and water binding capacity while physical qualities give ofada an advantage during milling. This attributes could be exploited for the development of new varieties and utilization in food development of the ofada rice value-chain.
from 5.9 to 9.0 mm and 1.8 to 3.0 mm respectively. The 1000-grain weight was between 24.0 to 31.0 g. Percentage hull was significantly different among the cultivars, ranging from 16 to 21. Peak viscosity ranged between 112.7 and 152.8 BU, minimum, setback and final viscosities varied from 80.3 to 117.2 BU, 104.0 to 143.3BU and 190.8 and 232.3 BU
respectively. Gelatinization temperature was not significantly different and varied between 64.1 to 64.7oC. Significant difference (p < 5%) was observed among the samples in terms of minimum setback and final viscosities respectively. Significant negative association was observed between kernel length and gelatinization temperature (r = – 0.65), setback and gelatinization temperature (r = – 67) while positive correlation was observed between breakdown viscosity and peak viscosity (r = 0.86). The good pasting behaviour makes ofada flour good material for the production of stiff dough products, better palatability and water binding capacity while physical qualities give ofada an advantage during milling. This attributes could be exploited for the development of new varieties and utilization in food development of the ofada rice value-chain.
