Effects of processing methods on physicochemical, functional and sensory properties of Ofada rice

 

Anuonye JC*, Daramola OF, Chinma CE and Isabel Banso O

 

Research Article | Published January 2016

International Journal of Biotechnology and Food Science, Vol. 4(1), pp. 7-14

 

 

Department of Food Science and Technology, Federal University of Technology, Minna, Niger State.

 

*Corresponding author. E-mail: a.emeka@futminna.edu.ng, anujan2003@yahoo.com.

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Ofada rice samples were obtained from Ofada village in Ogun State, Nigeria. The samples were parboiled and milled using both the traditional Ofada processing (soaking for eight days) and the improved rice processing method (the hot water soaking method). A known rice variety “FARO 42” was parboiled and milled by the same methods for comparisons. The physicochemical composition, the pasting characteristics, and the acceptability of the samples were analyzed. The results showed that the protein content of Ofada rice processed by the two methods ranged from 8.26 to 9.92% with Ofada rice samples processed by the improved method having significantly (p ≤ 0.05) higher protein (9.92%) and other proximate values than the samples from the prolonged soak method (8.26%). The milled rice samples showed that samples from prolonged soaking had lower milling returns (75.80%) compared to 79.35% for samples processed with the improved method. Prolonged soaking also led to significant (P ≤ 0.05) decreases in the pasting values of the Ofada samples. The sensory analysis showed that there were no significant (p ≤ 0.05) differences in the taste of Ofada and FARO 42 samples processed by the prolonged soaking method. These however differed significantly (p ≤ 0.05) from samples of the improved method and commercial rice sample. The results suggested that the acclaimed Ofada taste and aroma may not be generic after all.

 

Keywords: Ofada rice, Faro 46 processing methods, physico-chemical properties, sensory properties.

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Citation: Anuonye JC, Daramola OF, Chinma CE, Banso O (2016). Effects of processing methods on physicochemical, functional and sensory properties of Ofada rice. Int. J. Biotechnol. Food Sci. 4(1): 7-14.

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