Effect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

Simple item page
dc.contributor.authorEbuehi, O.A.T.
dc.date.accessioned2022-08-30T20:50:41Z
dc.date.available2022-08-30T20:50:41Z
dc.date.issued2007-04-16
dc.description.abstractThe objective of this study is to ascertain the effect of cooking and soaking on the physical characteristics, nutrient composition and sensory evaluation of indigenous ‘ofada’ rice and foreign ‘aroso’ rice varieties in Nigeria. The two rice varieties were freshly purchased in the raw state, soaked in water and cooked. The physical characteristics, such as, length, width, weight, colour, purity, breakage, cooking time, dispersability and swelling capacity of the raw rice varieties were determined. The raw, soaked and cooked rice varieties were oven dried as 60°C for 4 h and milled to attain uniform surface area. The proximate composition and some minerals of the raw, soaked and cooked rice varieties and the sensory evaluation of the cooked rice were determined. Ofada and aroso rice varieties were brown and creamy in colour, respectively. There were significant (p<0.01) differences in the purity, breakage, cooking time, swelling capacity and weight of the whole grain, but with no difference in the length and width. The raw, cooked and soaked ofada rice contain more protein, fat, and fibre than in aroso rice, but with no change in carbohydrate content .There were no significant (p>0.01) differences in the levels of minerals; Ca, Fe, Mg and P, in raw, cooked and soaked ofada and aroso rice. Sensory evaluation showed that cooked aroso rice was generally preferred, in terms of colour, aroma, taste, texture and overall acceptability.en_US
dc.identifier.citationOsaretin Albert T. Ebuehi 1 * and Abosede Christiana Oyewole 2 1 Institute of Sustainable Livelihoods, Vaal University of Technology, Private Bag X021, Vanderbijlpark 1900, South Africa. 2Department of Biochemistry, College of Medicine, University of Lagos, PMB 12003, Lagos, Nigeria.en_US
dc.identifier.issn1684–5315
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11147
dc.language.isoen_USen_US
dc.publisherAfrican Journal of Biotechnologyen_US
dc.relation.ispartofseries;Vol. 6 (8), pp. 1016-1020
dc.subjectRice varieties, ‘Ofada’, ‘Aroso’, nutrients, sensory properties, Nigeria.en_US
dc.titleEffect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeriaen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of cooking and soaking on physical.pdf
Size:
75.13 KB
Format:
Adobe Portable Document Format
Description:
Main Article
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Biochemistry-Scholarly Publications