Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.

The goal of this study was to evaluate quality changes during deep fat frying of five cultivars of sweet potato (Ipomoea batatas L.

Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases.Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato.Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’) were used. The level of total starch (TS), resistant starch (RS), digestible starch (DS), and starch digestion index starch digestion index in the samples were evaluated. In vitro starch hydrolysis at 30, 90, and 120 min were determined enzymatically for calculation of rapidly digestible starch (RDS), predicted glycemic index (pGI) and slowly digestible starch (SDS) respectively. Results: The RS content in all samples had an inversely significant correlation with pGI (-0.52; P<0.05) while RDS had positive and significant influence on both pGI (r=0.55; P<0.05) and SDI (r= 0.94; P<0.01). ‘White Travis’ and ‘Ginseng Red’ had higher levels of beneficial starch fractions (RS and SDS) with low pGI and starch Index (SDI), despite their higher TS content. Generally, all the cultivars had products with low to moderate GI values. Conclusion: The glycemic index of these food products highlights the health promoting characteristics of sweet potato cultivars.Keywords: Sweet potato, Ipomoea batatas L, French fries, in vitro starch digestibility, glycemic index, resistant starch

Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown inNigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (∆H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.

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