The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Eke-Ejiofor Joy; Nwiganale Ledogo

doi:doi:10.11648/j.ijnfs.20160501.22

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The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Eke-Ejiofor Joy, Nwiganale Ledogo

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)

Received: 19 January 2016 Accepted: 1 February 2016 Published: 1 March 2016

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Abstract

The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)
DOI	10.11648/j.ijnfs.20160501.22
Page(s)	80-84
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Varieties, Processing Methods, Properties, Chemical, Functional, Rice Flour

References

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APA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. (2016). The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. International Journal of Nutrition and Food Sciences, 5(1), 80-84. https://doi.org/10.11648/j.ijnfs.20160501.22

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ACS Style

Eke-Ejiofor Joy; Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int. J. Nutr. Food Sci. 2016, 5(1), 80-84. doi: 10.11648/j.ijnfs.20160501.22

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AMA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int J Nutr Food Sci. 2016;5(1):80-84. doi: 10.11648/j.ijnfs.20160501.22

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@article{10.11648/j.ijnfs.20160501.22,
  author = {Eke-Ejiofor Joy and Nwiganale Ledogo},
  title = {The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {80-84},
  doi = {10.11648/j.ijnfs.20160501.22},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.22},
  abstract = {The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.},
 year = {2016}
}

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TY  - JOUR
T1  - The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
AU  - Eke-Ejiofor Joy
AU  - Nwiganale Ledogo
Y1  - 2016/03/01
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.22
DO  - 10.11648/j.ijnfs.20160501.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 80
EP  - 84
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.22
AB  - The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.
VL  - 5
IS  - 1
ER  -

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Author Information

Eke-Ejiofor Joy

Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria
Nwiganale Ledogo

Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

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APA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. (2016). The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. International Journal of Nutrition and Food Sciences, 5(1), 80-84. https://doi.org/10.11648/j.ijnfs.20160501.22

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ACS Style

Eke-Ejiofor Joy; Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int. J. Nutr. Food Sci. 2016, 5(1), 80-84. doi: 10.11648/j.ijnfs.20160501.22

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AMA Style

Eke-Ejiofor Joy, Nwiganale Ledogo. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. Int J Nutr Food Sci. 2016;5(1):80-84. doi: 10.11648/j.ijnfs.20160501.22

Copy | Download

@article{10.11648/j.ijnfs.20160501.22,
  author = {Eke-Ejiofor Joy and Nwiganale Ledogo},
  title = {The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {80-84},
  doi = {10.11648/j.ijnfs.20160501.22},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.22},
  abstract = {The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
AU  - Eke-Ejiofor Joy
AU  - Nwiganale Ledogo
Y1  - 2016/03/01
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.22
DO  - 10.11648/j.ijnfs.20160501.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 80
EP  - 84
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.22
AB  - The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.
VL  - 5
IS  - 1
ER  -

Copy | Download