Comparative study of the milling and cooking qualities of some Nigerian rice varieties cultivated in Ebonyi State, Nigeria

                                      Enenge, Chukwuma N. and Oko, Augustine O.

Department of Biological Sciences, Federal University Wukari, P. M. B. 1020, Katsina-Ala Road, Taraba State, Nigeria

ABSTRACT

Rice is a staple food consumed worldwide in all human races. Differences inherent in cooking and milling properties of rice grains are a major challenge in choice making. The milling and cooking qualities of 14 rice varieties were studied. Cooking qualities were determined using micro-cooking methods. Significant differences (P< 0.05) were recorded in all traits studied among all the varieties. ‘Eleco 20’ showed the highest lightness (dL) value (40.90±3.20), while the highest values of red/green, dA (4.47±0.96) and yellow/blue, dB (24.87±0.72) were found in FARO52. The highest (88.67 ±0.58%) and least (47.67±9.25%) whole grains were obtained in ‘Ton 2’ and ‘306’ respectively. Water uptake ratio has the highest value in ‘Aiwa 8’ and least in ‘Mass’. NERICA 7 has highest elongation ratio, GER (2.97±0.69) while ‘Aiwa 8’ has the least (1.18±0.11) value. ‘Ton 2’ is the variety of choice with highest percentage head rice and highest  GER. Enormous variations in milling properties and cooking quality characteristics exist among the rice varieties studied and choice should be based on intended use. The result of this research will help in checking appearance of rice grains after cooking following their milling yield, solid in cooking water and cooking time.

Keywords: Milling, cooking, rice and Nigeria

CITE AS: Enenge, Chukwuma N. and Oko, Augustine O. (2024). Comparative study of the milling and cooking qualities of some Nigerian rice varieties cultivated in Ebonyi State, Nigeria. Research Output Journal of Public Health and Medicine, 3(1):46-52