Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice

Alaka Ignatius Chukwuemeka; Agomuo Jude Kelechi; Ezeakor Stephanie Chinyere

doi:doi:10.11648/j.ijsqa.20160203.14

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Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice

Alaka Ignatius Chukwuemeka, Agomuo Jude Kelechi, Ezeakor Stephanie Chinyere

Published in International Journal of Science and Qualitative Analysis (Volume 2, Issue 3)

Received: 11 August 2016 Accepted: 2 November 2016 Published: 30 December 2016

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Abstract

He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306_DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306_BW having the highest (2.00ml) value while Cooked sample 306_DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306_BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306_BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306_TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.

Published in	International Journal of Science and Qualitative Analysis (Volume 2, Issue 3)
DOI	10.11648/j.ijsqa.20160203.14
Page(s)	41-46
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

Water Sources, Functional, Proximate, Sensory Properties

References

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APA Style

Alaka Ignatius Chukwuemeka, Agomuo Jude Kelechi, Ezeakor Stephanie Chinyere. (2016). Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. International Journal of Science and Qualitative Analysis, 2(3), 41-46. https://doi.org/10.11648/j.ijsqa.20160203.14

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ACS Style

Alaka Ignatius Chukwuemeka; Agomuo Jude Kelechi; Ezeakor Stephanie Chinyere. Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. Int. J. Sci. Qual. Anal. 2016, 2(3), 41-46. doi: 10.11648/j.ijsqa.20160203.14

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AMA Style

Alaka Ignatius Chukwuemeka, Agomuo Jude Kelechi, Ezeakor Stephanie Chinyere. Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. Int J Sci Qual Anal. 2016;2(3):41-46. doi: 10.11648/j.ijsqa.20160203.14

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@article{10.11648/j.ijsqa.20160203.14,
  author = {Alaka Ignatius Chukwuemeka and Agomuo Jude Kelechi and Ezeakor Stephanie Chinyere},
  title = {Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {2},
  number = {3},
  pages = {41-46},
  doi = {10.11648/j.ijsqa.20160203.14},
  url = {https://doi.org/10.11648/j.ijsqa.20160203.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20160203.14},
  abstract = {He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306BW having the highest (2.00ml) value while Cooked sample 306DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.},
 year = {2016}
}

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TY - JOUR
T1 - Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice
AU - Alaka Ignatius Chukwuemeka
AU - Agomuo Jude Kelechi
AU - Ezeakor Stephanie Chinyere
Y1 - 2016/12/30
PY - 2016
N1 - https://doi.org/10.11648/j.ijsqa.20160203.14
DO - 10.11648/j.ijsqa.20160203.14
T2 - International Journal of Science and Qualitative Analysis
JF - International Journal of Science and Qualitative Analysis
JO - International Journal of Science and Qualitative Analysis
SP - 41
EP - 46
PB - Science Publishing Group
SN - 2469-8164
UR - https://doi.org/10.11648/j.ijsqa.20160203.14
AB - He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306BW having the highest (2.00ml) value while Cooked sample 306DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.
VL - 2
IS - 3
ER -

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Author Information

Alaka Ignatius Chukwuemeka

Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
Agomuo Jude Kelechi

Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
Ezeakor Stephanie Chinyere

Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria

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Alaka Ignatius Chukwuemeka, Agomuo Jude Kelechi, Ezeakor Stephanie Chinyere. (2016). Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. International Journal of Science and Qualitative Analysis, 2(3), 41-46. https://doi.org/10.11648/j.ijsqa.20160203.14

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Alaka Ignatius Chukwuemeka; Agomuo Jude Kelechi; Ezeakor Stephanie Chinyere. Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. Int. J. Sci. Qual. Anal. 2016, 2(3), 41-46. doi: 10.11648/j.ijsqa.20160203.14

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AMA Style

Alaka Ignatius Chukwuemeka, Agomuo Jude Kelechi, Ezeakor Stephanie Chinyere. Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice. Int J Sci Qual Anal. 2016;2(3):41-46. doi: 10.11648/j.ijsqa.20160203.14

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@article{10.11648/j.ijsqa.20160203.14,
  author = {Alaka Ignatius Chukwuemeka and Agomuo Jude Kelechi and Ezeakor Stephanie Chinyere},
  title = {Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {2},
  number = {3},
  pages = {41-46},
  doi = {10.11648/j.ijsqa.20160203.14},
  url = {https://doi.org/10.11648/j.ijsqa.20160203.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20160203.14},
  abstract = {He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306BW having the highest (2.00ml) value while Cooked sample 306DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.},
 year = {2016}
}

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