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Abstract
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Article Information:
Physicochemical Characterization of Four Commercial Rice Varieties in Ghana
C. Diako, J.T. Manful, P.N.T. Johnson, E. Sakyi-Dawson, B. Bediako-Amoa and F.K. Saalia
Corresponding Author: Charles Diako
Submitted: 2011 March, 07
Accepted: 2011 April, 07
Published: 2011 June, 06 |
Abstract:
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This study evaluated the physical characteristics, proximate and mineral composition, and functional
properties of four commercial Ghanaian rice varieties compared to two imported rice brands to provide data
for quality improvement. Imported brands were significantly different (p<0.05) from local varieties in grain
dimensions and colour. Local varieties had higher mean values for grain width (2.21-2.26 mm), 1000-grain
weight (19.5-22.3 g) and bulk densities (0.87-0.91 g/mL). Physical properties that negatively affect grain
quality - brokens (13.60-32.70%); moldiness (0.89-22.3%); chalkiness (0.17-0.44%); and immature grains
(0.05-0.33%) - were also higher. However, the local varieties were nutritionally superior to the imported brands,
having higher iron (5.0-8.2 mg/kg) and phosphorous (1166-1374 mg/kg) contents. All the samples were nonwaxy
rice types with high gelatinization temperatures (83.8-88.2ºC), soft gels (66-98 mm) with low to
intermediate amylose content (15.9-22.7%). The competitiveness of locally grown rice can be enhanced by
improving physical quality and adopting a marketing strategy that emphasizes the nutritional quality and
suitability for specific foods.
Key words: Imported, local, marketing, nutritional, quality, ,
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Cite this Reference:
C. Diako, J.T. Manful, P.N.T. Johnson, E. Sakyi-Dawson, B. Bediako-Amoa and F.K. Saalia, . Physicochemical Characterization of Four Commercial Rice Varieties in Ghana. Advance Journal of Food Science and Technology, (3): 196-202.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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