Comparative analysis of starch properties and proximate composition of some selected Nigerian rice varieties cultivated in Ebonyi State, Nigeria

Enenge, Chukwuma N and Oko, Augustine O

Department of Biotechnology, Ebonyi State University, PMB 053 Abakaliki, Nigeria

ABSTRACT

Unknown differences in starch properties and proximate composition of rice grains pose problem in choice making. The starch properties and proximate composition of 14 rice varieties were analyzed. Amylose content was determined spectrophotometrically. Significant differences (P< 0.05) were recorded in all traits studied among all the varieties. The highest composition of protein and fat (8.43±0.06%) and (1.73±0.03%) were both found in ‘Eleco 20’ and least in ‘Maruwa’ (5.43±0.04%) and FARO52 (0.36±0.03%) respectively. 306 has the highest content of carbohydrate (87.83±0.06%) and energy (383.81±0.30Kcal). Negative relationship existed between carbohydrate and every other proximate component of the rice grains. The highest and least values of gel consistency were recorded in ‘Awafum’(48.67±2.02mm) and ‘Maruwa’(34.33±0.6mm) respectively. FARO52 has highest (29.31±0.58%) and ‘B12’ least (20.18±1.05%) composition of amylose. ‘Canada’ and ‘Eleco 20’ have least alkali spread value of 3.00 while ‘CP’, FARO52 and B12 have the highest value of 7.00. Significant negative relationship exists between apparent amylose and amylopectin content. The result of this research is a strong guide to management of some metabolic disorders such as diabetes and nutrient deficiency diseases like kwashiorkor and marasmus while consuming rice grains, and will also help in checking appearance of rice grains after cooking following their gel type.

Keywords: Starch, proximate composition, rice varieties, and Nigeria

CITE AS: Enenge, Chukwuma N and Oko, Augustine O. (2024). Comparative analysis of starch properties and proximate composition of some selected Nigerian rice varieties cultivated in Ebonyi State, Nigeria. RESEARCH INVENTION JOURNAL OF RESEARCH IN MEDICAL SCIENCES 3(2):64-71