Determination of the rheological characteristics of some varieties of new rice for Africa (NERICA) relevant to its processing

Abstract

The pasting properties of some NERICA (New Rice for Africa) varieties were determined using the rapid visco-analytical machine (RVA). The studied varieties include FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. The parameters assessed include the pasting temperature, peak time, peak or maximum viscosity, hot paste viscosity or trough, cold paste or final viscosity, breakdown, and setback. Results obtained indicated that the pasting characteristics of NERICA varieties studied exhibited good pasting behavior. Results showed that peak viscosity, final viscosity, hot paste viscosity, breakdown, and setback ranged from 30.83 to 85.17 RVU; 62.21 to 167.13 RVU; 25.83 to 76.88 RVU; and 5.01 to 8.29 RVU; and 31.38 to 81.96 RVU, respectively. There were significant effects of moisture content and temperature (p < 0.05) on all parameters studied. These generated results of the pasting characteristics of NERICA will be extremely useful in determining their suitability in food and other relevant industries.

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

“…The moisture level of the starches used in the current study was 11.5 0.5%, which was within the safe range for starch storage without lowering the starch’s quality. The moisture content calculates the samples' dry matter and water contents indirectly [ 24 ]. Any sample with a moisture content of less than 14% can prevent microbial development and, as a result, maintain storage stability, according to research by Ojo et al [ 25 ].…”

“…As a result, the starch sample’s moisture level, which ranges from 0 to 12%, is appropriate for efficient starch storage without the risk of microbial contamination. As stated by Eze [ 24 ] low moisture content resulted in the manufacture of a product that was more shelf stable. Research shows that samples with moisture levels above 14% are not stable at room temperature and, in essence, allow existing organisms to begin multiplying, producing tastes and unpleasant aromas.…”

Physicochemical, functional and pasting properties of cassava starch: Potential of developing flexible packaging film

“…Similarly, the value obtained for crude fat (0.01 for K & 0.09% for Q) (Table 1) is nearly consistent with the average values of 0.1% for different varieties of cassava but, somewhat less than the cassava starch crude fat contents from previous reports, i.e., 0.37% and 0.79% (Eke-Ejiofor, 2015). Increased fat content has been shown to increase starch textural characteristics and viscosity, hence improving starch quality (Eze, 2020). Furthermore, the carbohydrate contents of both varieties were calculated and found to be high.…”

Analysis of the Nile Tilapia fish's (Oreochromis niloticus L.) proximate composition in Sakon Nakhon province, Thailand

“…The percentage of moisture contents, crude proteins, crude fats, crude ashes, crude fibers, carbohydrate contents, and total carbohydrate contents of the sundried Nile Tilapia fish were analyzed following the standard method from the official methods of the Association of Official Analytical Chemists International (AOAC; 2004) and following the reports of Jim et al [2], Desta et al [3], Oko et al [11], Verma and Srivastav [12], Akalu and Geleta [13], and Eze [14]. All these parameters were repeated 5 times to calculate the average value, standard deviation (SD), and relative standard deviation (%RSD).…”