Materials
A total of
twelve(12) rice cultivars were collected from Ebonyi rice
farmers at their milling industries. Four (4)rice cultivars,(R8,
Mars, Sipi, and 306) from
each of the sensational
zones of Ebonyi state and were stored in cool and dry
container at room temp 27%.
Physical characteristics determination
Bulk density
determination
The method of Singh (2000) was used. About 200g of sample were
weighed using metler balance. The sample were gently filled into 500ml
measuring cylinder. It was taped gently
for 30times on the laboratory bench for final denunciation of the sample
level. Then the final level was recorded
and calculated as the Balk Density(g/ml)= ere
determined after
Weight
of sample (g)
Volume of sample
(ml)
Milling
property Determination.
The head rice
yield and percentage broken milled rice were calculated by determining the
whole and broken milled grains respectively from 20g portions by hand picking as described by (lwasaki 1987)
the following were determined
after milling the paddy sample. the head
rice yield, the total quality of whole grains recovered from sample and calculated as follows:
Head rice = weight of whole rice x 100
Weight of milled rice x 1
Broken grain
yield: the total quantity of broken grains recovered from sample expressed
mathematically as broken grain yield= Weight of
broken grain x 100 1 weight of
milled rice x 1
3.2.3 Length and
width of Raw and cooked
Rice. FAO (1972) method was used 12 grain of each variety was picked at
random followed by the measurement of
their length and width using
venire caliper calibrated in mm.
Length /
Width ratio =
Average
length of rice (mm)
Average width of rice (mm)
Cooking
properties Determination.
About 5g of raw
samples was weighed carefully, turned into a
measuring cylinder that is filled
up to 25 ml mark with water. The
A simple
completely randomized design was
used while analysis of variance was adopted
in analyzing the data. Mean separation was done using Duncan’s new multiple range Tests, Steel and
Terrie (1980) and least
significant different (LSD) to establish if there were significant different between the sample.
Onwuka G. l (2005) food analysis and instrumentation mutation.
Tester R. F and
morrison W. B (1990) swelling and
gelatinization behavior of granular starch. Journal
of cereal science 38:42-52