Determination of the functional properties of some Nigerian and imported rice varieties

This study determined the comparative of functional properties some Nigerian and imported rice varieties. The result showed a significant difference in at (p>0.05). Illa (Nigerian) had highest Water Absorption Capacity (WAC) (353.76%) Oil (OAC) (218.32%) than variety. bulk density both samples less significantly different values. percentage values dispersibility (75.00%) were higher Ofada rice. swelling index (10.91%). amylopectin contents tested varieties 76.26, 76.55, 75.58, 74.37, 77.55% for Illa, Abakaliki, Jemila, Ofada, Imported rice, respectively. revealed that value (77.55%) amylopectin, followed by Abakaliki which recorded 76.55%, variety from Southern region 76.28%. In comparison, sample lowest (74.37%) content, Jemila 75.58% content. amylose content was 23.73, 23.45, 24.42, 25.64, 22.45%, Rice flour, with low gives moistness, chewiness, softness to textures product. It (25.64%) 24.42% (22.45%) found 23.45% 23.73% can be concluded is compared handsomely terms properties, determines end-use general acceptability flour samples.