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.