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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12125

Title: Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana
Authors: Wireko-Manu, F. D.
Amamoo, Cleopatra
Keywords: Local brown rice
Local white rice
Long grain
Nutrients
Quality
Issue Date: Jul-2017
Publisher: Agriculture and Food Sciences Research
Citation: Agriculture and Food Sciences Research,Vol. 4, No. 1,
Abstract: Purpose: The objective of this study was to determine and compare the proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of locally produced polished and unpolished rice and two imported rice brands. Design/methodology/approach: The proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of five local rice varieties (Maawuwoe coop brown rice, Maawuwoe coop white rice, Shigafa brown rice, Shigafa white rice and long grain parboiled rice) and two imported brands of rice (Imported 1 and 2) were evaluated using standard methods after which they were compared to establish which had the higher percentage of nutrients. Findings: The percentage protein of the imported rice brands (7.0-8.4%) were significantly higher (p<0.05) than those of the local rice varieties (5.69–6.89%). The local varieties had comparable carbohydrate (74.20-79.41%) but significantly higher fat (1.1-2.57%) and fibre (0.64-1.95%) contents than the imported brands (76.94-78.21% carbohydrate, 0.49-0.88% fat and 0.5% fibre). Maawuwoe coop brown rice had significantly higher Fe and Zn contents of 96 mg/100g and 2.9 mg/100g respectively and Shigafa brown rice recorded the highest Mn content of 1.81 mg/100g. Imported brand 1 however had the highest Mg content (96 mg/100g). For the local varieties, the brown had higher fibre contents (1.95-1.65%) than that observed in the white. Originality/value: This study is meant to provide knowledge on the nutritional quality of local rice to inform consumer and subsequently enhanced patronage in Ghana.
Description: This article is published in Agriculture and Food Sciences Research and also available atDOI: 10.20448/journal.512.2017.41.1.7
URI: 10.20448/journal.512.2017.41.1.7
http://hdl.handle.net/123456789/12111
http://hdl.handle.net/123456789/12112
http://hdl.handle.net/123456789/12115
http://hdl.handle.net/123456789/12119
http://hdl.handle.net/123456789/12121
http://hdl.handle.net/123456789/12123
http://hdl.handle.net/123456789/12125
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