Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties

This research work determined the physicochemical, cooking and milling characteristics of four Nigerian rice varieties namely Illa from Southern, Abakaliki South-East, Jemila North and Ofada from West.The physiochemical, milling and cooking properties of rice are solely determining the preference, choice and economy of rice. The four rice varieties grown in different region in Nigeria were investigated for cooking, milling and physical, cooking and chemical characteristics. The result from axial dimension classified all the studied rice varieties as long grains. Illa rice recorded highest value (43.96 g) of 1000 grain weight while lowest value of 20.46 g was observed in Ofada rice. The variation in grain shape were not significant at (P>0.05) and all the tested varieties fall within the slender shapes. All the tested samples displayed good Milling behavior. Ofada rice elongated more than other varieties. The broken percentage was higher and lower in Illa rice (36.72%) and Abakaliki (28.78%) respectively. There were similarities in milling recovering of rice varieties, but Illa had highest expansion (swelling) capacity while Ofada had lowest swelling power. Amylose and gelatinization temperature showed a good relationship, Ofada rice with higher amylose content had lowest gelatinization temperature. The determined cooking time of the rice sample varied from 5.56 to 6.77 mins, Jemila rice will cook faster than other varieties. Illa rice had highest value (353.76%) of water absorption capacity, followed by Abakaliki rice with 185.76% Water Absorption Capacity and Ofada rice which had 158.62% WAC. The lowest value (155.60%) of Water Absorption Capacity was found in Jemila rice variety.