Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin
This study was carried out in the grain quality laboratory of the Africa Rice Center in Benin to determine the physicochemical and cooking characteristics of some rice varieties consumed in Benin where is widely cultivated and consumed as a staple. The physicochemical properties of fifteen rice vari...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2011
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/120225 |
| _version_ | 1855514635607736320 |
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| author | Fofana, M. Futakuchi, K. Manful, J.T. Bokossa Yaou, I. Dossou, J. Bleoussi, R.T.M. |
| author_browse | Bleoussi, R.T.M. Bokossa Yaou, I. Dossou, J. Fofana, M. Futakuchi, K. Manful, J.T. |
| author_facet | Fofana, M. Futakuchi, K. Manful, J.T. Bokossa Yaou, I. Dossou, J. Bleoussi, R.T.M. |
| author_sort | Fofana, M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study was carried out in the grain quality laboratory of the Africa Rice Center in Benin to determine the physicochemical and cooking characteristics of some rice varieties consumed in Benin where is widely cultivated and consumed as a staple. The physicochemical properties of fifteen rice varieties, five imported, five previously cultivated in Benin and five upland varieties, newly developed by the Africa Rice Center were compared. Protein content ranged from 6.4 to 7.7% among the imported and previously cultivated varieties and from 10.6 to 10.8% among the newly developed varieties by the Africa Rice Center. The gel consistencies of the previously cultivated ranged from 6.0 to 71.3 mm with the exception of ADNY 11 which had a gel consistency of 100 mm while the imported and newly developed varieties had gel consistencies ranging from 95 to 100 mm. The cooking times differed among varieties. Two previously cultivated varieties – ADNY 11 and TOX LONG – had cooking times of less than 20 min while a newly developed variety, NERICA 1 had the longest cooking time of 26 min. It is suggested that greater attention be subsequently paid to grain quality characteristics in African rice breeding programs in order to meet consumer preferences on the continent. |
| format | Journal Article |
| id | CGSpace120225 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2011 |
| publishDateRange | 2011 |
| publishDateSort | 2011 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1202252025-12-08T09:54:28Z Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin Fofana, M. Futakuchi, K. Manful, J.T. Bokossa Yaou, I. Dossou, J. Bleoussi, R.T.M. rice physicochemical properties food science biotechnology This study was carried out in the grain quality laboratory of the Africa Rice Center in Benin to determine the physicochemical and cooking characteristics of some rice varieties consumed in Benin where is widely cultivated and consumed as a staple. The physicochemical properties of fifteen rice varieties, five imported, five previously cultivated in Benin and five upland varieties, newly developed by the Africa Rice Center were compared. Protein content ranged from 6.4 to 7.7% among the imported and previously cultivated varieties and from 10.6 to 10.8% among the newly developed varieties by the Africa Rice Center. The gel consistencies of the previously cultivated ranged from 6.0 to 71.3 mm with the exception of ADNY 11 which had a gel consistency of 100 mm while the imported and newly developed varieties had gel consistencies ranging from 95 to 100 mm. The cooking times differed among varieties. Two previously cultivated varieties – ADNY 11 and TOX LONG – had cooking times of less than 20 min while a newly developed variety, NERICA 1 had the longest cooking time of 26 min. It is suggested that greater attention be subsequently paid to grain quality characteristics in African rice breeding programs in order to meet consumer preferences on the continent. 2011-12 2022-07-20T06:45:40Z 2022-07-20T06:45:40Z Journal Article https://hdl.handle.net/10568/120225 en Limited Access Elsevier Fofana, M. Futakuchi, K. Manful, J.T. Bokossa Yaou, I. Dossou, J. Bleoussi, R.T.M. Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin. Food Control. 2011, Volume 22, Issue 12: 1821-1825. |
| spellingShingle | rice physicochemical properties food science biotechnology Fofana, M. Futakuchi, K. Manful, J.T. Bokossa Yaou, I. Dossou, J. Bleoussi, R.T.M. Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title | Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title_full | Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title_fullStr | Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title_full_unstemmed | Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title_short | Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin |
| title_sort | rice grain quality a comparison of imported varieties local varieties with new varieties adopted in benin |
| topic | rice physicochemical properties food science biotechnology |
| url | https://hdl.handle.net/10568/120225 |
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