Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Abstract

The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to

Functional properties and nutritional values of starch from three upland rice varieties (B22, Fofifa 159, 3737) from the middle west of Madagascar

“…The difference was significant (p˂0,05) between 60 and 80 ° C, Fofifa 159 had the highest rate, and from 80 ° C the swelling increased considerably. At 90 ° C the starch of the Fofifa 159 variety had a swelling power of 28.29 g of water / g of starch, which is slightly lower than the values found by Ashogbon and Akintao [21], during the study of upland rice starches from Nigeria with swelling values ranging from 24 to 32 g of water / g of starch at 95 ° C. Using other varieties, Lii et al [22] have found a swelling power ranging from 23 to 30g of water / g of starch at 95 ° C. Lower value have been reported by Abera et al [23] from popular varieties of upland rice from Ethiopia. Lii et al [22] have reported that rice starch having the lower amylose composition had a higher swelling power.…”

Design, development, and testing of rice-husk fueled mixed-flow rice dryer for small-scale rice producer farmers

“…More detailed information about NERICA-4 about other physio-morphological properties and chemical compositions could be found in Refs. [ 61 , 62 ]. The sample of NERICA-4 is shown in Fig.…”

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia

“…In Ethiopia, most scientific information was published on the effect of parboiling conditions on rice's physical and cooking quality (Abera et al, 2021 ; Meresa et al, 2020 ). Nevertheless, there is a piece of limited scientific information on the optimization of conventional soaking time and temperature on the physicochemical properties of selected parboiled rice varieties (NERICA‐4 and NERICA‐6) grown in Eastern Ethiopia.…”