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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9711

Title: Rice grain quality: a comparison of local varieties with new varieties under study in Ghana
Authors: Adu-Kwarteng, E.
Ellis, William Otto
Oduro, I.
Manful, J.T.
Keywords: Milling quality
Water-soluble proteins
Local varieties
New varieties
Issue Date: 2003
Publisher: Food Control
Citation: Food Control 14 (2003) 507–514
Abstract: Studies were carried out to assess the grain quality of 10 new rice varieties (breeding lines) being evaluated by breeders compared to 10 local varieties grown by farmers. Physical parameters measured were grain size and shape, thousand grain weight, chalkiness, grain colour, total milling recovery (TMR) and broken fraction. The chemical parameters measured were total protein, watersoluble proteins (WSP), amylose, ash and minerals contents. The results of the study showed significant differences (p < 0:05) in all parameters monitored between the breeding lines and the local varieties. The breeding lines had good grain size and shape (L=W –– 3.12), good endosperm appearance, milling quality (TMR––67.2%) and higher amylose content (22.87–30.78%). The local varieties however, had lower levels of brokens (22.50%), higher protein (6.78–10.50%), WSP (0.21–0.49%), ash (0.48–0.67%) and minerals (K and Ca) contents. The local varieties had higher nutrient levels than the breeding lines and this needs requisite attention in future breeding programmes.
Description: This Article was published by Food Control 14 (2003) 507–514
URI: http://hdl.handle.net/123456789/9711
Appears in Collections:College of Science

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