Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
International Journal of Nutrition and Food Sciences
Volume 2, Issue 4, July 2013, Pages: 181-186
Received: Jun. 11, 2013; Published: Jul. 10, 2013
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Authors
Amaka M. Odenigbo, Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada
Amaka M. Odenigbo, Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Nigeria
Michael Ngadi, Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada
Chijioke Ejebe, Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada
Chijioke Nwankpa, Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada
Nahemiah Danbaba, NCRI, Badeggi, Nigeria
Sali Ndindeng, IRAD, Yaounde, Cameroun
John Manful, AfricaRice, Cotonu, Benin
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Abstract
Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.
Keywords
Non-Parboiled Rice, Improved Rice, Local Rice, Gelatinization, Amylose, DSC
To cite this article
Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, Nahemiah Danbaba, Sali Ndindeng, John Manful, Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun, International Journal of Nutrition and Food Sciences. Vol. 2, No. 4, 2013, pp. 181-186. doi: 10.11648/j.ijnfs.20130204.14
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