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This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-lengthto-breadth ratio, water uptake ratio and cooking time were significantly different (p |
