Quality evaluation of selected rice varieties
Rice, Oryza sativa is one of the four main cereals grown in Ghana. Like most food products, the quality of rice is evaluated according to suitability for specific end use. Unfortunately, in Ghana, very little attention has been paid to the processing and food characteristics of the many varieties that are being brought in for trials and adoption. Eight varieties of improved rice were obtained from the Irrigation Development Authority, Ashaiman and two reference samples were purchased from the open market for analysis and comparison. The properties of the varieties investigated were the milling characteristics, physical quality, proximate composition, cooking and sensory evaluation and pasting characteristics. The physical quality of all the varieties was very high with low levels of impurities. The sizes of the varieties were either long or extra long with slender shapes. The nutritional status of the selected varieties compared favourably with the reference samples. Sensory evaluation showed that most of the selected varieties were of a higher acceptability rating than the US#5 which was one of the reference samples. The amylose content also appeared to be the most important single criterion of rice eating quality and may be used as a reliable index for rice selection and classification.
A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Philosophy in Biochemistry, 1998