| Autor: |
Zohoun EV; Unité de Recherche en Génie Enzymatique et Alimentaire Laboratoire d'Etude et de Recherche en Chimie Appliquée Ecole Polytechnique d'Abomey-Calavi Cotonou Bénin., Tang EN; Faculty of Science University of Yaoundé-I Yaoundé Cameroon., Soumanou MM; Unité de Recherche en Génie Enzymatique et Alimentaire Laboratoire d'Etude et de Recherche en Chimie Appliquée Ecole Polytechnique d'Abomey-Calavi Cotonou Bénin., Manful J; Africa Rice Center Bouake Côte d'Ivoire., Akissoe NH; Faculté des Sciences Agronomiques Ecole de Nutrition et Sciences Alimentaires Cotonou Bénin., Bigoga J; Faculty of Science University of Yaoundé-I Yaoundé Cameroon., Futakuchi K; Africa Rice Center Bouake Côte d'Ivoire., Ndindeng SA; Africa Rice Center Bouake Côte d'Ivoire. |
| Abstrakt: |
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes. |
