Nutrient composition, functional and sensory properties of gruel made from local rice

Abstract

Objective: This study was designed to evaluate the nutrient composition, functional and sensory properties of complementary diets (gruel) developed from local rice.
Methods: Local rice grains and paddy rice were fermented and malted respectively, oven dried, milled and sieved into flour. The samples  including the control sample (maize 'ogi') were analyzed for proximate, vitamin, mineral composition, as well as their functional properties using standard methods.
Results: The protein value ranged from 5.13-7.90%, while the fat was  between 0.22-0.48%, carbohydrates: 82.63-87.77% and ash between 0.25% -0.92%. The calcium and iron content ranged between  56.8-359.7ppm, and 37.61-69.99ppm respectively. Vitamin composition showed Vitamin A ranged between 160.0-341.79I.U, and Vitamin B 0.69-6.57mg. The 2 functional properties ranged from 0.58-0.95g/ml for bulk density, and swelling index 4.66-18.01%. Fermented maize gruel (control) had the highest values for peak viscosity (2549 cP). Samples were significantly different in organoleptic properties.
Conclusion: The fermented rice gruel was more accepted than the malted counterpart although the malted rice sample had higher nutritional content, low bulk density and formed thinner and a less viscous gruel.

Key words: Local rice, malting, fermentation, paddy rice, maize 'Ogi'