Physico-Chemical and grain cooking characteristics of selected rice cultivars grown in Morogoro
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Date
2006
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Abstract
A study was carried out at Sokoine University of Agriculture to characterize the local rice
varieties grown in Morogoro Region basing on their physical-chemical characteristics and
cooking quality parameters. Five cultivars of rice were analyzed and these included
Kaling’anaula, Kihogo Red, Salama M17, Supa and Salama. The samples were collected from
Crop museum, SUA. The chemical analysis was done to determine the proximate composition,
gelatinization temperature and gel consistency as main determinants of cooking quality, sensory
evaluation tests was done as determinants for consumer acceptance. The proximate composition
results indicated protein content values between 7.94 and 9.46%, ash content between 0.55 and
0.97%, fat content between 0.57 and 0.85%, fiber content between 0.29 to 0.73%. The amylose
content values were between 18.25 and 19.25%. The gel consistency results showed that all
cultivars analysed were hard with the gel length values between 27.50 and 31.80 mm There was a
significant differences in composition as well as acceptability between the varieties. In all aspects,
Supa cultivar appeared to be the most superior with mean score of 4.30 while Kihogo Red was the
least superior with mean score of 2.93. The differences in the cultivars could be from
environmental as well as genetic factors. This pauses a need for more studies to be directed to
these factors in order to come up with useful alternatives on how to manipulate them so as to
improve the cooking quality parameters, improve production of the local rice cultivars and
increase the market demand for local rice.
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Journal article
Keywords
Grain cooking, Morogoro, Rice cultivation