The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Eke-Ejiofor Joy; Nwiganale Ledogo

doi:doi:10.11648/j.ijnfs.20160501.22

| Peer-Reviewed

The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Eke-Ejiofor Joy, Nwiganale Ledogo

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)

Received: 19 January 2016 Accepted: 1 February 2016 Published: 1 March 2016

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)
DOI	10.11648/j.ijnfs.20160501.22
Page(s)	80-84
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Varieties, Processing Methods, Properties, Chemical, Functional, Rice Flour

References

[1]	Adebowale, A. A., Sanni, L. O. and Awonarin, S. O: (2005). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci and Technol. Int11: 373-385.
[2]	Adebowale, A. A. Sanni, L. O and Onitilo. M. O (2008). Chemical composition and pasting properties of Tapioca grits from different cassava varieties and roasting methods. African Journal of Food Science, Vol. 2 p. 77-82.
[3]	Adebowale, A. A. Adegoke, M. T. Sanni, S. A, Adegunwa, M. O. and Fetuga, G. O. (2012). Functional properties and biscuit making potentials of sorghum – Wheat composite flour. American Journal of Food Technology 7(6): 372-379, ISSN 1557- 4571/001.
[4]	Akubor, P. L. Obiegbuna J. E. (1999). “Certain chemical and functional properties of ungerminated and germinated millet flour”, J. Food Sci. Technol.; 36: 241–243.
[5]	Amornrat, M and Karmontip, S. (2004): “Physicochemical properties of flour and starch from jackfruit seed (Artocarpusheterophyllus lam) compared with modified starches”. International Journal of Food Science and Technology, 39, 271-276.
[6]	Association of Official Analytical Chemists (AOAC), 1990. Official Method of Analysis, 17th Edition. Washington DC, USA Chen, J. J. (1995). Effect of milling methods on the physicochemical properties of waxy rice flour. Cereal Chemistry 76(5): 796-799.
[7]	Derycke, V; Veraverbeke, W. S; Vandeputte, G. E; De Mar, W; Hoseney, R. C. and Delcour, J. A (2005): “Impact of Proteins on Pasting and cooling properties of Nonparboiled and Parboiled rice”. Cereal Chemistry Vol. 82, No. 4.
[8]	Eke-Ejiofor J. and Owuno, F. (2012). “Functional and pasting properties of wheat/three leaf (Dioscoreadumetorum) composite flour blend”. Global Research Journal of Agricultural and Biological Science. 3(4) pp. 330-335.
[9]	Eke-Ejiofor J. and Kin-Kabari D. B. (2010): Chemical Properties of Sweet and Irish Potato Chips. Nigerian Food Journal, Vol. 28, (2) 2010 pp. 47-52.
[10]	Fan, J and Marks, B. P. (1998). Retrogradation kinetics of rice flour as influenced by cultivar. Cereal Chem. 75: 153-155.
[11]	FAO (2004). A cassava Industrial Revolution in Nigeria.www.faoorg.accessed. Hosking, Richard (1997). A dictionary of Japanese food, Tuttle publishing, p. 191. ISB 9780804820424.
[12]	Juliano, B. O and Perdon, A. A. (1975). Gel and molecular properties of non-waxy rice. Starch 27(4): 115-120.
[13]	Juliano, B. O and Hicks, P. A. (1996). Rice functional properties and rice food products. Food Reviews International 12: 71-103.
[14]	Kulkarni, K. D; Kulkarni, D. N. & Ingle, U. M. (1991): “Sorghum Malt-based Weaning formulations, Preparation, functional properties and nutritine Values”. Food and Nutrition Bulletin 13 (4): 322–327.
[15]	Loos, P. J. Hood L. F and Graham A. J (1981). Isolation and characterization of starch from breadfruit. Cerea chem., 58: 282-286l.
[16]	Moorthy, S. N and Ramanujam, T. (1986). Variation in properties of starch in cassava varieties in Relation to age of the crop. Starch starke, 38: 58-61.
[17]	Narayana, K. Narasinga Rao M. S. Functional properties of raw and heat processed winged bean flour, J. food sci. 1982: 42: 534–538.
[18]	Niba, L. L., Bokanga, M. M., Jackson, F. L., Schllmme, D. S. and Li, B. W. (2001): Physiochemical properties and starch granular characteristics of flour from various Manihotesculents (cassava) genotypes. Journal of Food Science, 67(5).
[19]	Ocloo, F. C. K, Bansa, D. Boatin, R. Adom, T. Agbemavor, W. S. (2010): Physicochemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpusheterophyllus) seeds. Agric and Biology Journal of North America, 1(5): 903-908.
[20]	Okoye, J. I. & Mazi, E. A. (2011). “Proximate composition and functional properties of Kidney bean – Wheat flour blends”. ABSU Journal of Environment, Science and Technology, Vol. 1: 113–118.
[21]	Onabanjo, O. O. & Ighee Dickson A. (2014). “Nutritional, functional and sensory properties of Biscuit produced from Wheat sweet potato composites”. Journal of Food Technology Research 1 (3): 111–121.
[22]	Palmer, John. J. (2001) How to Brew: Ingredients, methods, recipes and equipment specialty of Can Thocity. Defenestrative Pub Co. p. 233. ISBN 0-9710579-0- 7.
[23]	Prasad, K. Singh, Y and Anil. A (2012). Effects of grinding methods on the characteristics of Pusa 1121 rice flour. J. Trop. Agric and Food Science. Vol. 40(2) p 193-201.
[24]	Raja, K. C. M., and Ramakrishma S. U. (1990): Compositional and pasting characteristics of plain-dried and par-boiled cassava (Manihotesculentacrantz). Food Chemistry 38: 79-88.
[25]	Rickard, J. E, Blanshard, J. M. V., Asaoka, M. (1992): Effects of cultivar and growth season on the gelatinization properties of cassava (Manihotesculenta) starch. J. Science Food and Agriculture, (59) 53-58.
[26]	Sapade, P. A. and Le Grys, G. A. (1991): “An Investigation into the effect of extrusion cooking on the properties of maize starch extrudate”. Nigeria Food Journal 9, 49-66.
[27]	Sievert, D and Lausanne, J. H. (1993). Determination of amylose by differential scanning calorometry. Starch/sharke 45 (4): 136-139.
[28]	Singh U (2001). “Functional properties of grain legume flours”, J. Food sci. Technol 38: 191-199.
[29]	Sosulski, F. N. (1962). “The centrifugal method for determining flour absorptive. Chemistry” 39: 344–346.
[30]	Stading, M. (2006). Introduction to traditional grains. www.sik.se/traditional grains/review. (Accessed 25th February, 2011).
[31]	Takashi, S. & Sieb, P. A. (1988): Paste and gel properties of prime corn and wheat starches with and without native lipids”. Cereal Chemistry 65: 474–475.
[32]	Williams, P. C. Kuzina, F. D. &Hynka, I. A. (1970): A rapid calorimetric procedure for estimating the amylase content of starches and starch”. Cereal Chemistry 47 (4): 411-413.
[33]	Yeh, A. I (2004). Preparation and application of rice In: Champagne, E. T. ed. Rice: Chemistry and Tecnology, 3^rd edn. St Paul, MN: American Association of Cereal Chemists, pp, 495-540.

Cite This Article

Plain Text BibTeX RIS

APA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. (2016). The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. International Journal of Nutrition and Food Sciences, 5(1), 80-84. https://doi.org/10.11648/j.ijnfs.20160501.22

Copy | Download

ACS Style

Eke-Ejiofor Joy; Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int. J. Nutr. Food Sci. 2016, 5(1), 80-84. doi: 10.11648/j.ijnfs.20160501.22

Copy | Download

AMA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int J Nutr Food Sci. 2016;5(1):80-84. doi: 10.11648/j.ijnfs.20160501.22

Copy | Download

@article{10.11648/j.ijnfs.20160501.22,
  author = {Eke-Ejiofor Joy and Nwiganale Ledogo},
  title = {The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {80-84},
  doi = {10.11648/j.ijnfs.20160501.22},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.22},
  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.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
AU  - Eke-Ejiofor Joy
AU  - Nwiganale Ledogo
Y1  - 2016/03/01
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.22
DO  - 10.11648/j.ijnfs.20160501.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 80
EP  - 84
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.22
AB  - 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.
VL  - 5
IS  - 1
ER  -

Copy | Download

Author Information

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. (2016). The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. International Journal of Nutrition and Food Sciences, 5(1), 80-84. https://doi.org/10.11648/j.ijnfs.20160501.22

Copy | Download

ACS Style

Eke-Ejiofor Joy; Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int. J. Nutr. Food Sci. 2016, 5(1), 80-84. doi: 10.11648/j.ijnfs.20160501.22

Copy | Download

AMA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int J Nutr Food Sci. 2016;5(1):80-84. doi: 10.11648/j.ijnfs.20160501.22

Copy | Download

@article{10.11648/j.ijnfs.20160501.22,
  author = {Eke-Ejiofor Joy and Nwiganale Ledogo},
  title = {The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {80-84},
  doi = {10.11648/j.ijnfs.20160501.22},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.22},
  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.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
AU  - Eke-Ejiofor Joy
AU  - Nwiganale Ledogo
Y1  - 2016/03/01
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.22
DO  - 10.11648/j.ijnfs.20160501.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 80
EP  - 84
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.22
AB  - 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.
VL  - 5
IS  - 1
ER  -

Copy | Download