RICE (ORIYZA SATIVA) IN EBONYI STATE - NIGERIA

Rice (Oriyza sativa) is the most important cereal for human consumption. It is a staple food for over three billon people constituting over half of the worlds population Central and Reeves, (2002). Rice is widely cultivated throughout the world and has becomes  the second most important cereals in the world after wheat  interms of  cultivation, due to a recent decline in maize production  Jones,  (1995) which is  important in house hold  food  security, ceremonies, nutritional diversification, income generation and employment  Pe’rez et al; (1987). Nutritionally rice  contains  7%  protein,  12 -13%  moisture,  78 -90% carbohydrate (starch),  0.3-0.6% fat,
  0.3-0.5% fibre and  0.5 ash  with  full complement of essential amino acid but deficient in Iysine (IRRI 1999).  But the  deficiency in essential  amino acid  (Lysine) can be  improved by complementing   (eaten along)  with  other legumes  like   beans Okaka,  (2005).
There are about 120, 000 varieties of rice around the world, which tends to vary  regionally, both in  quality and appearance Bierlene at al,  (1997)
Rice is mainly consumed in milled  form, the consume  acceptance  and preference of rice depends on the quality of  rice   Okaka  (1997) reported that rice composition differs according to the variety and  processing method used.
Therefore   the physical  characteristics of  rice is an  important  parameters which is assessed based on the degree of milling, percentage  head rice,  broken grain, colour likeness, red streak grain, grain size,  colour and shape. Bierlene et al;  1997;  Molelin and Wada (2000). 
The  starch as  in most  other cereals is a mixture of amylase and amylopectin.  The   proportion of these two  starches has much to do with  the cooking, eating and utilization of  rice.  The  higher the population  of   amylase the drier and more separated  the  grains  are  after cooking  Ihekononye and  Ngoddy  (1985).  Therefore  cooking  quality is  an  important  factors, which is measured interms of water uptake ratio, grain elongation Freias Becker  (2003)  during cooking, solid in cooking water and cooking  time. 
Absorbs more water and have a fluffy  texture after cooking  Frei and  Backer  (2003). 
Linear elongation of rice on cooking is one of the major characteristics of   good rice . some  verities  expand more in  size tan  other upon  cooking.  Lengthwise expansion without increase in girth,  is  considered a  highly desirable trait of high  quality rice  Sood and Sadig  (1979).
The differences   in colloidal structure and  extent of swelling  of any varieties of rice on  cooking have always been used as index of  its  quality, (Oko  et al,  2012).  The chemical composition of rice grain  varies  considerably depending upon  the  genetic factors  of  plant variety and upon  the environmental  influence as location  and season in which is  grown,  degree of milling  and condition of storage.    
Since consumer are becoming  wiser in choice and quality of   product, the quality of  product becomes determinant factors Alaka (2005)  it is  therefore imperative to ascertain why this   preference exist in local rice source.  A varieties   effect of starch quality and differences  in cooking  qualifies  of some rice  varieties the  effect of starch quality on  difference in  the   cooking  qualities of some rice varieties
1.1             The objective of this  work  is to  determine
i.                     To evaluate the  physical characteristics of some  rice varieties produced in  Ebonyi State
ii.                 To determine  the  effect of cooking on  quality of some rice varieties produced  in their  zone  of   Ebonyi State
iii.               To know the effect of environment (location ) on  the  starch / Nutritional  composition of some rice varieties  in  the  three senatorial zones of Ebonyi  State. 
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