Determination of the Proximate Composition and Amylose Content of New Rice for Africa (NERICA) Flour

Authors : Paul Chukwuka EZE

Pages : 131-140

View : 8 | Download : 9

Publication Date : 2020-06-30

Article Type : Research Paper

Abstract :Some NERICA varieties were studied to assess their proximate composition and amylose content. These varieties include; FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. Results obtained showed that the proximate composition were recorded as, ash content; 0.84 to 1.08 insert ignore into journalissuearticles values(%);, crude fat; 1.32 to 1.73 insert ignore into journalissuearticles values(%);, crude fibre; 0.58 to 2.06 insert ignore into journalissuearticles values(%);, crude protein; 7.58 to 10.29 insert ignore into journalissuearticles values(%);, CHO; 79.11 to 81.34 insert ignore into journalissuearticles values(%);, starch; 76.55 to 82.48 insert ignore into journalissuearticles values(%);, and sugar content; 2.42 to 4.44 insert ignore into journalissuearticles values(%);. Also, the amylose content was assessed and the recorded result ranged from 21.34 to 25.04 insert ignore into journalissuearticles values(%);. All recorded samples were significantly difference insert ignore into journalissuearticles values(p < 0.05);. FARO 61 recorded highest point of 1.08 insert ignore into journalissuearticles values(%);, 2.06 insert ignore into journalissuearticles values(%);, 82.48 insert ignore into journalissuearticles values(%);, in ash content, crude fibre, and starch respectively, while the highest crude protein, sugar and amylose content was observed in FARO 60 as 10.29 insert ignore into journalissuearticles values(%);, 4.44 insert ignore into journalissuearticles values(%);, and 25.04 insert ignore into journalissuearticles values(%); respectively. The highest value of crude fat was also recorded in FARO 52. Study on these propertes of NERICA flour varieties has revealed some vital informations of the new rice varieties and these generated results will find their way in determining their suitability in food and other relevant industries
Keywords : NERICA, Proximate composition, amylose content, rice, rice centre