Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun

Amaka M. Odenigbo; Amaka M. Odenigbo; Michael Ngadi; Chijioke Ejebe; Chijioke Nwankpa; Nahemiah Danbaba; Sali Ndindeng; John Manful

doi:doi:10.11648/j.ijnfs.20130204.14

Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun

Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, Nahemiah Danbaba, Sali Ndindeng, John Manful

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)

Received: 11 June 2013 Accepted: Published: 10 July 2013

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)
DOI	10.11648/j.ijnfs.20130204.14
Page(s)	181-186
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

Non-Parboiled Rice, Improved Rice, Local Rice, Gelatinization, Amylose, DSC

References

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APA Style

Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. (2013). Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. International Journal of Nutrition and Food Sciences, 2(4), 181-186. https://doi.org/10.11648/j.ijnfs.20130204.14

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ACS Style

Amaka M. Odenigbo; Amaka M. Odenigbo; Michael Ngadi; Chijioke Ejebe; Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int. J. Nutr. Food Sci. 2013, 2(4), 181-186. doi: 10.11648/j.ijnfs.20130204.14

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AMA Style

Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int J Nutr Food Sci. 2013;2(4):181-186. doi: 10.11648/j.ijnfs.20130204.14

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@article{10.11648/j.ijnfs.20130204.14,
  author = {Amaka M. Odenigbo and Amaka M. Odenigbo and Michael Ngadi and Chijioke Ejebe and Chijioke Nwankpa and Nahemiah Danbaba and Sali Ndindeng and John Manful},
  title = {Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {181-186},
  doi = {10.11648/j.ijnfs.20130204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.14},
  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.},
 year = {2013}
}

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TY  - JOUR
T1  - Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
AU  - Amaka M. Odenigbo
AU  - Amaka M. Odenigbo
AU  - Michael Ngadi
AU  - Chijioke Ejebe
AU  - Chijioke Nwankpa
AU  - Nahemiah Danbaba
AU  - Sali Ndindeng
AU  - John Manful
Y1  - 2013/07/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.14
DO  - 10.11648/j.ijnfs.20130204.14
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  - 181
EP  - 186
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.14
AB  - 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.
VL  - 2
IS  - 4
ER  -

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Author Information

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 Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 3V9 Canada
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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APA Style

Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. (2013). Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. International Journal of Nutrition and Food Sciences, 2(4), 181-186. https://doi.org/10.11648/j.ijnfs.20130204.14

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ACS Style

Amaka M. Odenigbo; Amaka M. Odenigbo; Michael Ngadi; Chijioke Ejebe; Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int. J. Nutr. Food Sci. 2013, 2(4), 181-186. doi: 10.11648/j.ijnfs.20130204.14

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AMA Style

Amaka M. Odenigbo, Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, et al. Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun. Int J Nutr Food Sci. 2013;2(4):181-186. doi: 10.11648/j.ijnfs.20130204.14

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@article{10.11648/j.ijnfs.20130204.14,
  author = {Amaka M. Odenigbo and Amaka M. Odenigbo and Michael Ngadi and Chijioke Ejebe and Chijioke Nwankpa and Nahemiah Danbaba and Sali Ndindeng and John Manful},
  title = {Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {181-186},
  doi = {10.11648/j.ijnfs.20130204.14},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.14},
  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.},
 year = {2013}
}

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TY  - JOUR
T1  - Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
AU  - Amaka M. Odenigbo
AU  - Amaka M. Odenigbo
AU  - Michael Ngadi
AU  - Chijioke Ejebe
AU  - Chijioke Nwankpa
AU  - Nahemiah Danbaba
AU  - Sali Ndindeng
AU  - John Manful
Y1  - 2013/07/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.14
DO  - 10.11648/j.ijnfs.20130204.14
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  - 181
EP  - 186
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.14
AB  - 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.
VL  - 2
IS  - 4
ER  -

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