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

Received: 19 January 2016     Accepted: 1 February 2016     Published: 1 March 2016
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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), 2016. Published by Science Publishing Group

Keywords

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

References
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  • 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

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    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

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    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

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  • @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}
    }
    

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    AU  - Eke-Ejiofor Joy
    AU  - Nwiganale Ledogo
    Y1  - 2016/03/01
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    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
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    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  - 

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Author Information
  • Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

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