The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1, January 2016, Pages: 80-84
Received: Jan. 19, 2016; Accepted: Feb. 1, 2016; Published: Mar. 1, 2016
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Authors
Eke-Ejiofor Joy, Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
Nwiganale Ledogo, Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
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Abstract
The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.
Keywords
Varieties, Processing Methods, Properties, Chemical, Functional, Rice Flour
To cite this article
Eke-Ejiofor Joy, Nwiganale Ledogo, The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour, International Journal of Nutrition and Food Sciences. Vol. 5, No. 1, 2016, pp. 80-84. doi: 10.11648/j.ijnfs.20160501.22
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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