The mechanical properties of New Rice for Africa, (NERICA) were determined on different moisture content levels of 12.5, 17 and 21.5% (db), and loading positions of major, minor, and intermediate diameters using the Instron Universal Testing Machine (UTM). The mechanical properties studied were the maximum load at rupture, compressive extension at maximum load, load at bioyield point, toughness, stiffness, compressive strength, energy at maximum load, and the maximum slope. Results obtained indicated that, the loading pattern and moisture content affected the mechanical properties determined (p < 0.05). Results showed that, maximum load at rupture, compressive extension, load at bio yield point, ranged from 363.73 to 50.92 N; 0.50 to 2.79 mm; and 11.58 to 6.78 N/mm 2 ; respectively for NERICA Raw-Paddy major diameter loading; and from 18.46 to 5.44 N; 0.92 to 2.52 mm; 9.01 to 4.08 N/mm 2 respectively for NERICA Raw-Paddy minor diameter loading. For the NERICA Parboiled-Milled, results at both major diameter and minor diameter loading positions ranged as follows; maximum load at rupture (156.08 to 44.94 N; 94.90 to 22.05 N); compressive extension (0.59 to 1.61 mm; 0.46 to 2.67 mm). Regression analysis were carried out on the mechanical properties with moisture content, and there was positive correlation between the parameters. There were significant effects of moisture content (p < 0.05) on all parameters studied.

The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/moC; and 3.12 x 10-7 to 9.19 x 10-7 m 2 /s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/moC; and 3.05 x 10-7 to 6.71 x 10-7 m 2 /s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean.

Flour from rice can be applicable into several types of food, or be used directly as a food substitute, and this can have an impact on the final quality of the product. This aimed to determine the functional properties of some selected NERICA varieties, namely, FARO 44, FARO 52, FARO 57, FARO 60 and FARO 61. Results obtained showed that the functional properties, such as the water absorption capacity (WAC), swelling power, water solubility index (WSI), bulk density, oil absorption capacity (OAC), and the foaming capacity, ranged from 251.74 to 298.51 (%); 7.42 to 8.41 (g/g); 10.01 to 12.27 (%); 0.92 to 1.00 (%); 0.45 to 1.36 (%); and 7.29 to 11.76 (%) respectively. All recorded samples were significantly difference (p < 0.05). FARO 61 recorded highest point of 298.51 (%), and 1.36 (%), in WAC and OAC respectively. While FARO 57 recorded the highest swelling power of 8.41 (g/g). These determined results of the functional properties of NERICA flour samples, will be useful in determining their suitability in food and other relevant industries because the flour samples showed high quality range of functional properties that makes them favourable for such activities.